Tropical fruit known as jackfruit (Artocarpus heterophyllus), valued for its large size, aromatic pulp and intense natural sweetness. It is widely used in tropical cuisines and increasingly appreciated in modern gastronomy for its culinary versatility. In different regions of the Americas it is also known as yaca, jaca, jackfruit or tropical jack.
Organoleptic Properties
Green to yellowish rough rind, bright yellow fleshy bulbs, firm slightly fibrous texture, pronounced tropical aroma and sweet flavor with notes reminiscent of mango, pineapple and banana.
Suggested Uses
Ideal for fresh consumption, tropical desserts, beverages, ice cream, pastry applications, dehydrated snacks and culinary preparations requiring intense fruit flavor.
Format: Bulk (BLK) Kilogram
Bulk presentation by kilogram (GRL).
Storage and Handling
Store whole fruit in a cool dry place. Once opened, keep refrigerated at 39–46 °F (4–8 °C) to preserve freshness and aroma.
Quality & Selection Criteria
Fruits selected for commercial size uniformity, firm rind free from cracks or mechanical damage, pulp with uniform yellow color and characteristic aroma indicating proper maturity.
Origin
Nayarit, Mexico
