A large fruit weighing an average of 50 lbs. When unripe, the fruit is cooked like a vegetable. When ripe, the fruit is eaten fresh and has a sweetly acidic taste.
South and Southeast Asia
French colonists introduced jackfruit to Jamaica in 1782.
Jackfruit has a chewy, stringy texture and is often used as a meat substitute.
The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)
“Jackfruit” by Julia Morton (2012) https://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html