Jackfruit (Artocarpus heterophyllus) is a tropical fruit native to South and Southeast Asia, widely cultivated in countries such as Vietnam, Thailand, India, and the Philippines. It is recognized as the largest tree-borne fruit in the world, with a single fruit weighing up to 40 kg. Due to its high yield, rich nutrient content, and versatile culinary uses, jackfruit is increasingly in demand in international markets across North America, Europe, and the Middle East.

• Fresh whole fruit or sliced (vacuum-packed or in MAP trays)

• Frozen or processed (chunks, pulp, or ready-to-cook meat substitute)

Nutrient Value (100g serving):

✅ Key Feature

Jackfruit has a fibrous texture and a distinctive tropical aroma. When ripe, the flesh is golden yellow, soft, and sweet, with notes of mango, banana, and pineapple. In contrast, unripe (green) jackfruit has a more neutral flavor and meat-like texture, making it an ideal plant-based protein alternative.

• Ripe jackfruit: Soft, sweet, fragrant, juicy pulp

• Unripe jackfruit: Firm, fibrous, mildly savory – often used in savory dishes or as a vegan meat substitute

  ❄️ Storage

  The ideal storage temperature for exporting containers of Jackfruit ís -18°C or below

  With the humidity level is 85–90% RH