Jackfruit

Jackfruit, also known as jackfruit in English, is a tropical fruit native to South and Southeast Asia, particularly common in countries such as India, Bangladesh, Thailand, and Indonesia. It is the largest fruit that grows on trees, capable of reaching up to 35 kilograms.

Jackfruit is characterized by its thick, spiky, yellowish-green rind when ripe. Inside, it contains many sweet, fleshy, yellow pulp pods that surround large, edible seeds. It is consumed both fresh and cooked, and its meaty texture and versatility make it very popular in plant-based cooking, especially as a meat substitute in vegan and vegetarian dishes.

From a nutritional standpoint, jackfruit is an excellent source of carbohydrates, dietary fiber, vitamin C, potassium, and antioxidants, which contribute to improving digestion, strengthening the immune system, and maintaining overall health.

In Latin America, this fruit may have different names depending on the country, such as jaca (Costa Rica, Colombia), yaca (Venezuela), or is simply called breadfruit in some countries, although the latter name also refers to a different fruit. It is important to clarify that in the culinary context of recipes, jackfruit is especially valued in savory preparations, as young (unripe) jackfruit has a fibrous and neutral texture that resembles pulled meat, making it ideal for stews, tacos, or salads.