Jackfruit

Vietnam’s Jackfruit

Jackfruit is renowned as the largest fruit in Vietnam. This remarkable fruit is typically oval-shaped with a green to yellow, thick, and spiky shell. The flesh is divided into small oval segments that bear resemblance to pomegranate seeds, although jackfruit segments possess larger seeds and glossy, yellow pulp. The taste is honey-like and sweet, and while the texture can vary from crunchy to soft, the most delicious varieties are often tender and fragrant.

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In Vietnam, several varieties of jackfruit are available, including the traditional Vietnamese jackfruit, Nghe, To Nu, Thai, and seedless jackfruit.

How to Eat

Jackfruit is not only the largest fruit but also one of the most challenging to cut open. It is frequently consumed raw, although the preparation can be quite sticky. To prevent resin from getting everywhere, place paper or cardboard underneath the fruit before cutting. Use a sharp knife to halve the fruit and then cut it in half again. Remove the white core and carefully cut away the thick shell. Alternatively, you can separate the segments by hand (wearing gloves to avoid resin on your skin). Store the segments in the fridge, covered, for a delightful snack or dessert.

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In Vietnam, pre-packaged jackfruit is widely available in markets and fruit stores, making it convenient to enjoy without the hassle of dealing with the sticky resin.

Where is it Grown in Vietnam

During late summer, jackfruit can be found in markets throughout all major cities in Vietnam. It is primarily cultivated in the countryside of provinces such as Lam Dong, Binh Duong, and Dong Nai, with significant concentrations in the Central Highlands and Mekong Delta regions.

Major Health Benefits

Jackfruit is a powerhouse of nutrients, packed with vitamins, minerals, and dietary fiber that offer numerous health benefits. It is known to strengthen the immune system, assist in cancer prevention, improve digestive health, maintain healthy skin and eyes, reduce cholesterol levels, and help prevent anemia. Beyond nutritional value, jackfruit also has applications in traditional medicine.

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However, due to its high fiber and sugar content, excessive consumption of jackfruit, especially on an empty stomach or immediately after a meal, can lead to digestive discomfort. This is particularly pertinent for individuals with diabetes, fatty liver disease, obesity, or skin rashes in children.

Foods Made from Jackfruit

Jackfruit is utilized in a variety of food products including dried jackfruit, tea, and ice cream. In central Vietnam, particularly in Hue, jackfruit is featured in mixed salads, vegetable soups, and traditional desserts known as "chè." The seeds of the jackfruit are also edible; they can be roasted or boiled to create a crunchy snack.

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