The jackfruit is a huge, spined, oval fruit that is believed to have been first cultivated in Indian rainforests. It is largely grown in tropical or close to tropical climates. It still is found in many parts of India, as well as in most of Southeast Asia. In the Americas, the jackfruit is largely grown in Brazil. A few jackfruit trees have thrived in Florida and San Diego, but the northern parts of the US and all of Canada are generally too cold for young jackfruit trees.

In the proper climate, the jackfruit tree is impressive in size and can grow to roughly 60 feet (18.29 m) tall. The fruit itself is the largest fruit in the world. It can weigh up to 80 pounds (36.29 kg) and be up to 3 feet (.91 m) long.

The exterior of the fruit is not edible, but the flesh and seeds are commonly eaten. When the fruit has turned from green to yellow, it is ready to be picked. Jackfruit tends to be an acquired taste and frequently does not appeal to those unfamiliar with it. The ripening jackfruit has an odor which has been compared to the smell of rotting onions. This aroma often discourages people from trying the interior.

When the jackfruit is opened, numerous sweet, banana-like bulbs are revealed, and most people find them quite delicious. One variety of jackfruit has a crunchy, rather than mushy texture, and is generally preferred. The seeds can be roasted and are compared to chestnuts in flavor. Cutting and preparing the jackfruit is somewhat difficult because the fruit is very sticky and can actually be used as glue. Most people oil their hands to prevent some of the stickiness from transferring to their hands, but washing up afterwards is still a chore.

In India, jackfruit is eaten raw or used in curries, soups, and stews. It also flavors various deserts and is a common ingredient in fruit salads. It is not a popular fruit among the well to do of India, and the fruit is very inexpensive there. Not much profit can be made from the cultivation of the jackfruit. However, Bangladesh claims it as its national fruit.

The jackfruit's popularity varies in different countries, but in most countries, the fruit is either cooked with rice or eaten raw. Many cultures do not wait for the jackfruit to ripen but prepare it when it is still relatively small, unripe and crunchy.

In the United States, jackfruit may be found in Middle Eastern and Asian markets. It is almost always imported from either Brazil or Australia, where it grows well. Modern recipes from Australia suggest serving jackfruit gravy over lamb or pickling the small unripe fruits. The Fairchild Tropical Botanical Garden in Florida offers recipes for jackfruit patties, casserole, salad and fruit compote.