Whole Jackfruit (Large, 1 count)

Jackfruit is an ancient fruit that is native to South and Southeast Asia. It is the world's largest tree-borne fruit and is thought to have antimicrobial and antifungal properties, as well as being high in antioxidants. The stringy flesh beneath its thick, bumpy rind can be eaten raw or cooked in a variety of dishes. Underripe jackfruit has a very mild flavor. Its neutral flavor complements more savory dishes and is frequently used as a substitute for pulled pork or chicken. Ripe jackfruit, on the other hand, tastes sweet. The flavor is similar to other tropical fruits such as mango or pineapple, and it works well in smoothies.

To prepare jackfruit, first cut it in half and remove the pods and seeds with your hands. The jackfruit pods can be eaten raw or cooked. Gloves may be useful because the inside of jackfruit can become quite sticky.

When jackfruit is fully ripe and ready to eat, it turns a bright yellow color. The brighter the yellow, the riper the fruit. On a somewhat yellow jackfruit, you may notice traces of green. Consider those to be mostly ripe bananas with a hint of green remaining. As with bananas, jackfruit is still good when it turns slightly brown.