Cempedak
Artocarpus integer
A close relative of jackfruit with stronger aroma and softer, sweeter flesh — beloved fried as goreng cempedak or eaten fresh when fully ripe.
Cempedak is jackfruit's intensely aromatic cousin — smaller, softer, and often sweeter when ripe. Malaysians prize it fresh and deep-fried as goreng cempedak, a tea-time staple at pasar malam.
Ripe bulbs are golden and custard-soft; unripe flesh rarely enters curries the way nangka does. The smell when fully ripe fills kitchens — eat promptly or refrigerate.
Trees line village roads in Johor and Pahang; fruit sells from roadside tables in season at remarkably low prices compared with urban pasar.
Season in Malaysia
Main flush often mid-year; secondary harvests vary by region.
Mid-year flushes dominate though timing varies by tree age and weather. Secondary fruiting occurs in some years — kampung sellers announce via word of mouth.
Where it grows
Common producing states: Johor, Pahang, Negeri Sembilan, Sabah.
How to choose and buy
For frying, vendors sell pre-cut segments ready for batter. For fresh eating, choose soft aromatic fruit with deep orange bulbs. Avoid fermented or leaking sap at stem.
Storage at home
Ripe cempedak lasts 1–2 days — plan quantity carefully. Fried cempedak is best eaten hot; reheat in oven not microwave for crispness.
Best uses
- Goreng cempedak
- Fresh ripe bulbs
- Traditional kuih
Nutrition highlights
- Vitamin C
- Fibre
- Natural sugars (enjoy in moderation)
Serving ideas
- Deep-fried in batter
- Fresh ripe segments
- Ice kacang topping
In Malaysian food culture
Goreng cempedak competes with goreng pisang for Malaysia's favourite fritter. The fruit also tops ais kacang in seasonal specials at dessert stalls.