Jackfruit
Artocarpus heterophyllus
The world’s largest tree-borne fruit — nangka yields sweet yellow bulbs and unripe flesh used in curries. Common in kampung orchards and wet markets nationwide.
Jackfruit (nangka) is the largest tree-borne fruit in the world — a single fruit can weigh dozens of kilograms. Sweet ripe bulbs are eaten fresh; young unripe flesh is cooked in curries like meat substitute in vegetarian nangka masak lemak.
Malaysian kampung trees often grow from seed with variable sweetness. Commercial clones improve consistency for export chips and frozen pulp. The aroma when ripe is strong but less polarising than durian.
Harvesting requires skill — fruit is cut from tall trunks with poles or climbed carefully. Wet markets sell whole fruit, pre-packaged bulbs, or vacuum-sealed segments for convenience.
Season in Malaysia
Year-round with peaks after dry spells; heaviest harvest mid-year in many states.
Trees fruit year-round with heaviest flushes mid-year in many states. Individual trees may drop fruit after dry spells. Price falls when multiple neighbours harvest simultaneously in kampung areas.
Where it grows
Common producing states: Nationwide, Johor, Pahang, Kelantan.
How to choose and buy
Ripe fruit smells sweet and yields slightly. Vendors often sell peeled bulbs by weight — inspect colour (deep yellow) and firmness. For cooking, buy pale unripe flesh labelled specifically for curry.
Storage at home
Fresh bulbs refrigerate 3–5 days. Sticky latex coats knives — oil blades before cutting. Freeze pulp for smoothies; texture softens but flavour holds.
Best uses
- Fresh bulbs
- Nangka masak lemak
- Fried cempedak-style fritters
- Export chips
Nutrition highlights
- Vitamin C
- Potassium
- Complex carbohydrates
Serving ideas
- Fresh bulbs chilled
- Nangka goreng
- Curry with unripe flesh
In Malaysian food culture
Nangka goreng (fried jackfruit), cempedak-style fritters from related species, and festival portions of fresh bulbs mark the fruit's cultural role from Kelantan to Johor.