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Jackfruit is an enormous tropical fruit that looks scary but smells and tastes amazing. Covered in green, spiny bumps, the world’s largest tree fruit grows directly out of the trunk or branches. As the fruit ripens, the exterior turns yellow and becomes fragrant. When eaten fresh, the yellow flesh has hints of mango, banana, and melon.

NPR called Jackfruit “the ginormous fruit to feed the world” for its versatility. A source of vitamin C and supplies potassium and protein, you can eat the ripe, yellow flesh out of hand (after you open it, of course), but you can also use unripe or under-ripe fruit as meat substitute in vegetarian and vegan cooking. Even the seeds are edible once cooked! They taste a lot like chestnuts.

Opening a Jackfruit can take a bit of work but it's well worth the effort. Jackfruit has sap that is very sticky. Handle with gloves, cover work area and cutting board with plastic or butcher paper; and brush vegetable oil onto the knife to prevent sticking. Wipe down then re-oil the knife often. Quarter the fruit by first cutting crosswise, then lengthwise. Cut out the core from each piece. Using a paring knife, extract the yellow pods from the strings, then remove seed. Reserve seeds if using. Refrigerate cut fruits.

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