The jackfruit (Artocarpus heterophyllus) is the largest tree-borne fruit in the world, native to the rainforests of South and Southeast Asia. It belongs to the Moraceae family, which also includes figs and mulberries. Mature fruits can weigh anywhere from 5 to 50 kilograms, with exceptional specimens reaching over 100 pounds. The exterior is covered in tough, spiky bumps, while the interior contains dozens of edible bulbs (arils) each surrounding a large seed. The tree itself is evergreen and highly productive, bearing fruit directly from the trunk and older branches—a trait known as cauliflory.
When ripe, jackfruit has a sweet flavor often compared to a mix of pineapple, mango, and banana. In its unripe state, it has a neutral taste and a meat-like texture, which makes it popular as a plant-based substitute in savory dishes. In many cultures, jackfruit is used in a wide range of dishes, from desserts and snacks to curries and stews. The fruit is also processed into chips, flour, and even beverages, expanding its use beyond fresh consumption.
The tree itself is well adapted to tropical climates, thriving in warm, humid environments with plenty of rainfall. It can grow quite tall and produces fruit directly from its trunk and large branches, a unique feature known as cauliflory. Once established, the tree is relatively hardy and can produce fruit for many years.
Varieties of Jackfruits
Cheena
Cheena is a fascinating hybrid between a jackfruit (Artocarpus heterophyllus) and a cempedak (Artocarpus integer). The fruit is smaller than a standard jackfruit, usually 2–5 kg, with a thinner, softer rind. Its flesh is golden-yellow, loose, and exceptionally fragrant, combining the honeyed sweetness of jackfruit with the unique musky, durian-like aroma of cempedak. Cheena is often eaten fresh when fully ripe, as its texture is softer and juicier than most pure jackfruits.
Black Gold
Black Gold is one of the most popular cultivated varieties in Australia and Southeast Asia. It is a medium-to-large fruit, typically weighing 10–15 kg, with a knobby, dark green to olive-black skin when ripe. The flesh is deep orange, very firm, and crunchy, with a sweet, rich flavor that lacks the strong resinous aftertaste found in some wild types. This variety is prized for its high edible ratio and relatively small, manageable seeds.
Lemon Gold
Lemon Gold is a unique variety from Florida, developed at the Rare Fruit Council. It is a small-to-medium fruit (3–6 kg) with a pale green skin that ripens to a lemony-yellow. True to its name, the flesh is a bright lemon-yellow, not the deep orange of Asian varieties. Its flavor is sweet but with a noticeable tangy, citrusy undertone, and the texture is very crisp. It is cold-tolerant compared to other jackfruits.
Bangkok Lemon
Bangkok Lemon is a Thai variety known for its pale yellow, almost lemony flesh. The fruit is small to medium (3–6 kg) with a thin, soft rind that turns light green when ripe. Its flavor is mildly sweet with a distinct citrusy tang, and the flesh is very soft and juicy, almost melting in the mouth. Unlike crunchy varieties, it is best eaten fully ripe as a dessert. It produces minimal latex, making it a backyard favorite in Thailand.
Cochin
Cochin is a traditional variety from the Kerala region of India, known for its exceptional sweetness and fibrous, melting flesh. The fruit is medium-sized (5–8 kg) with a dull green skin that turns slightly yellow when ripe. The bulbs (arils) are deep gold, large, and have a very high sugar content, often described as honey-like. Unlike crunchier varieties, Cochin’s flesh is tender and almost buttery, making it a favorite for desserts like jackfruit halwa.
Golden Nugget
Golden Nugget is a compact, dwarf variety ideal for small gardens or container growing. The tree stays under 3 meters tall, producing fruits that are only 2–4 kg each. Despite its small size, the flavor is rich and sweet, with a deep yellow, crunchy flesh. The skin is thin and the seeds are small, giving it a high flesh-to-waste ratio. It is often grown ornamentally as well, thanks to its manageable size and attractive foliage.
Bedana
Bedana is a famous variety from Bangladesh, especially prized in the Rajshahi region. The fruit is medium-sized (5–8 kg) with a smooth, thin skin that is nearly spine-free. The bulbs are a deep golden-yellow, very large, and have a firm, crunchy texture. Its sweetness is balanced with a subtle honeyed aroma. What sets Bedana apart is its exceptionally small seeds, giving it a high flesh recovery rate. It is often exported fresh to Middle Eastern markets.
Honey Gold
Honey Gold is an Australian-bred variety known for its exceptional sweetness and low latex. The fruit is medium to large, with a dark green, spiky exterior that turns slightly yellow at maturity. Inside, the flesh is a vibrant golden-orange, very crunchy, and has a high Brix sugar level (often 25–30°). It is excellent for fresh eating and has a long shelf life, staying crisp for days in refrigeration.
Cantaloupe Jack
This unusual variety from Vietnam gets its name from its round shape and ribbed skin, resembling a cantaloupe melon. The fruit is small (2–4 kg) with a thin, edible rind when young. The flesh is bright orange, soft, and extremely fragrant, with a flavor profile mixing jackfruit sweetness with notes of mango and peach. It has very little fiber and is often eaten by cutting it in half and scooping out the flesh with a spoon, just like a melon.
Tabouey
Tabouey is a Cambodian and Vietnamese variety that is unique for its crisp, watery flesh, similar to a watermelon in texture. The fruit is medium-sized (5–9 kg) with a dull green skin. The flesh is light orange, very crunchy, and refreshingly sweet but not cloying. It produces very little latex. Because of its high water content, it is not good for cooking but is incredibly refreshing eaten fresh on a hot day.
Ceylon Jack
Native to Sri Lanka, Ceylon Jack is a large, rugged fruit often weighing 15–25 kg. Its skin is thick, dark green, and covered in hard, conical spines. The flesh is a pale cream to light yellow, fibrous, and moderately sweet. Unlike many sweet varieties, it has a savory undertone that makes it excellent for curries and cooking when unripe. The seeds are also large and starchy, commonly boiled or roasted as a snack. It is a true multipurpose jackfruit.
Chompoo
Chompoo, meaning “rose apple” in Thai, is named for its pinkish-tinged flesh. The fruit is medium-sized (4–7 kg) with a green skin that blushes slightly when ripe. The bulbs are a unique pale rose color, crisp, and very juicy. The flavor is sweet but light, with floral and berry notes. It produces very little latex, and the core is unusually small. This variety is rare even in Thailand, often grown in home gardens rather than commercially.
Dwarf Jack
Dwarf Jack is not a specific cultivar but a category of compact trees that fruit at 2–3 meters tall. The fruits themselves are small to medium (3–5 kg) with a dark green, bumpy skin. The flesh is a bright yellow-orange, sweet, and crunchy with a fine texture. Because the tree is small, the fruits are easy to harvest without a ladder. Varieties like ‘Dwarf Golden’ and ‘Dwarf Taiwanese’ fall under this group, popular for urban and container gardening.
Elephant Jack
This massive Indian landrace is named for its size—fruits regularly exceed 30 kg, and some have been recorded at 50 kg. The skin is thick, rough, and dark green. The flesh is pale yellow, fibrous, and moderately sweet, but the sheer volume of edible bulbs makes it a community food source. The seeds are also enormous, often the size of a pigeon’s egg. It is not a commercial variety due to its unpredictability, but it is revered in traditional farming communities.
Gajendra
Gajendra is a modern hybrid from India, bred for high yield and disease resistance. The fruit is medium (6–9 kg) with a thin, flexible rind that is easy to cut. The flesh is deep orange, very crunchy, and exceptionally sweet with a sugar content of 28–30 Brix. It has a long shelf life, staying fresh for up to a week at room temperature. Gajendra is gaining popularity in Indian supermarkets as a consistent, high-quality eating jackfruit.
J-31 (Malaysian Jackfruit)
J-31 is a superior clone developed by the Malaysian Agricultural Research and Development Institute (MARDI). It is a consistently high-yielding variety that produces medium-sized fruits (5–10 kg) with a thin rind and very large, firm bulbs. The flesh is pale yellow to orange, very sweet, and has a fine, crisp texture. It is resistant to fruit rot and has a relatively short harvest season, making it reliable for commercial growers.
Golden Emperor
Golden Emperor is a large commercial variety from Malaysia, often weighing 12–18 kg. Its skin turns a brilliant golden-yellow when fully ripe, making it visually striking. The bulbs are thick, firm, and a rich golden-orange. The flavor is intensely sweet with a slight caramel note. It is known for having a very small, fibrous core, meaning more edible flesh per fruit. It is commonly exported frozen to Europe and North America.
Hor Khao
Hor Khao is a lesser-known Thai variety distinguished by its pale, almost white flesh. The fruit is small (2–4 kg) with a thin, light green skin. Despite its pale color, the flavor is surprisingly sweet and creamy, reminiscent of coconut milk. The texture is soft and buttery, not crunchy. It is extremely low in latex and has a very mild aroma, making it appealing to people who find regular jackfruit’s smell too strong. It is often eaten chilled.
JackF1
JackF1 is a hybrid variety developed in Florida by the Rare Fruit Council, specifically for subtropical climates. The tree is cold-hardy down to -2°C (28°F) for short periods. The fruit is medium (4–7 kg) with a green skin that develops a light yellow blush. The flesh is a pale orange, moderately sweet, and has a firm, crunchy texture. It matures in the cooler months (November–January in the Northern Hemisphere), extending jackfruit season beyond the tropics.
J-32 (Super Sweet)
J-32 is another MARDI (Malaysia) clone, often called “Super Sweet.” The fruit is medium (5–8 kg) with a thin, dark green skin that turns slightly yellow when ripe. The bulbs are a deep saffron-yellow, very large, and have an extremely high sugar content (often over 30 Brix). The flesh is crunchy and has a strong, pleasant aroma. It is also known for its very small, soft seeds that can be eaten along with the flesh without chewing discomfort.
Kapiak
Kapiak is the traditional jackfruit of Papua New Guinea, where it is a staple food. The fruit is large (10–20 kg) with a thick, spiky rind. Unlike most commercial varieties, the flesh can range from pale yellow to deep orange, but the flavor is less sweet and more fibrous. It is commonly eaten unripe as a vegetable, cooked in coconut milk with greens. The seeds are also a major protein source. It is a true landrace, highly variable from tree to tree.
Khao Nang
Khao Nang is a Thai variety prized for its unusually long, narrow shape and very thick flesh. The fruit is medium (5–8 kg) but has a length-to-width ratio of nearly 2:1. The skin is thin and light green. The bulbs are a pale yellow, very crunchy, and have a honey-sweet flavor. Because the fruit is elongated, it produces fewer seeds and more flesh. It is often used in Thai desserts like frozen jackfruit with sticky rice due to its consistent texture.
Maddy’s Sweet
Maddy’s Sweet is a selection from Kerala, India, named after the farmer who propagated it. The fruit is small to medium (4–6 kg) with a thin, almost smooth skin. The flesh is a vibrant orange-red, soft, and exceptionally sweet with a low fiber content. It produces virtually no latex, even when unripe. It is one of the few varieties that can be eaten raw even at the half-ripe stage without astringency. It is highly sought after in local farmers’ markets.
Nangka Madu
Nangka Madu means “honey jackfruit” in Indonesian and Malay. This is not a single variety but a group of exceptionally sweet, soft-fleshed types. The fruit is medium (5–10 kg) with a thin, dull green skin. The flesh is a deep golden-yellow, very soft, and literally drips with sweet juice, like honey. It is too soft for canning or transport, so it is almost always sold fresh and eaten within a day of harvest. It is often served over shaved ice as a dessert.
Golden Pillow
One of the most famous commercial varieties, Golden Pillow was developed in Thailand for export. The fruit is large (10–20 kg), oblong, and has a distinctive golden-yellow skin when ripe. The flesh is very thick, crispy, and sweet, with a mild, pleasant aroma. It is named “pillow” because of its plump, uniform shape. This variety is the most common type found canned in syrup or frozen in Western markets.
Pahang Jack
Named after the state in Malaysia, Pahang Jack is a traditional variety known for its intense fragrance. The fruit is medium to large (7–12 kg) with a dark green, rough skin. The flesh is a pale to medium yellow, firm but not crunchy, and has a very strong, sweet aroma that can fill an entire room. The flavor is rich and complex, with hints of banana and pineapple. It is often used in jackfruit chips when unripe, as it holds its shape well.
Rajapuri
Rajapuri is a popular variety from the Pune region of India, known for its early ripening and consistent quality. The fruit is medium (5–9 kg) with a smooth, light green skin that has very soft spines. The flesh is a bright yellow, moderately sweet, and has a firm, crunchy texture. Its main advantage is that it ripens in just 3–4 months after flowering, much faster than most varieties. It is also one of the best jackfruits for making kathal biryani (unripe jackfruit curry).
Red Taiwan
Red Taiwan is a compact, red-fleshed variety developed in Taiwan for subtropical climates. The fruit is small (3–5 kg) with a thin, yellowish-green skin. The flesh is a deep salmon-red, soft, and very sweet with a mild, non-resinous aftertaste. It contains high levels of lycopene and beta-carotene. The tree is dwarf, often fruiting at just 2 meters tall, making it suitable for backyards. It is also called “Taiwan Red” or “Ruby Jack.”
Sarawak
Sarawak is a variety from the Malaysian state of the same name, famous for its exceptionally crunchy texture. The fruit is medium (5–8 kg) with a dark green, slightly spiky skin. The flesh is a pale cream to light yellow, extremely firm, and almost crisp like a fresh apple. The flavor is mildly sweet, not overpowering, with a nutty undertone. It is often eaten when just ripe, as it holds its crunch longer than any other variety. It is also excellent for cooking in savory dishes.
Vietnam Hương
Vietnam Hương (“fragrant” in Vietnamese) is a premium variety grown in the Mekong Delta. The fruit is small (2–4 kg) with a very thin, soft rind that turns a pale golden color. The flesh is a deep yellow, soft, and extremely aromatic, with a perfume-like sweetness that is often compared to jasmine or frangipani. It has very few seeds, and the flesh is almost fiber-free. Because the skin is so thin, it cannot be shipped far; it is a true local delicacy, often given as a high-end gift.