nangka

Nangka, also known as jackfruit, is the fruit of Artocarpus heterophyllus, a tropical evergreen tree in the Moraceae family. Native to the Indian subcontinent, nangka is now cultivated across the tropics in South and Southeast Asia, the Caribbean, Africa, and other warm regions. The tree is large, often reaching 8–20 meters, and produces some of the largest fruits borne by a tree; fruits typically weigh 5–20 kilograms but can exceed 50 kilograms.

The fruit has a thick, spiky rind that is green to yellow when ripe. Inside, the edible bulbs of flesh are arranged around numerous seeds. Ripe fruit flesh is bright yellow, sweet, and fragrant; the flavor is described as a mix of banana, mango, and pineapple. Unripe nangka is firm and relatively neutral in flavor, and is commonly used as a vegetable in curries, stews, and stir-fries. The seeds are edible after cooking.

Nangka is a staple ingredient in many regional cuisines, including Indian, Indonesian, Malaysian, Thai, Filipino, and Sri Lankan dishes. In recent years, its fibrous, meaty texture has made nangka popular as a plant-based substitute for pulled pork. The fruit is eaten fresh when ripe and can be canned, dried, frozen, or used in desserts.

Nutritionally, the flesh provides carbohydrates and dietary fiber, with smaller amounts of protein and fat; seeds add protein and minerals after cooking.