Jackfruit or Nangka is popular food item in Indonesia.
Jackfruit is the largest tree borne fruit reaching as much as 80 pounds in weight. Prickly on the outside looks somewhat like Durian, although Jackfruit is usually larger than Durian. Jackfruit has a distinct aroma & somewhat similar sweet-scented smell as the Durian.
When you planned to using or cracked open a flesh Jackfruit it is a good idea to oil your knife & hands first before, as the fruit is very sticky.
Once a Jackfruit is cracked opened you will find inside are pods or Bulbs often referred to as the seeds. These Bulbs are actually a kind of fleshy covering the true seeds or pits. The seeds are round & dark. The seeds from the ripe fruits are edible, have a milky, sweet taste. It may be boiled, roasted or baked. It taste comparable to Chestnuts specially when it is roasted.
Jackfruit is frequent ingredient in sweet & dessert. Common used in Indonesian cuisines.
Jackfruit can be eaten as is or cut up & cooked when unripe/green. You can cooked it making Jackfruit an excellent vegetarian substitute for meat. If canned in brine, Jackfruit is sometime referred to as vegetarian meat. Indonesian used the young Jackfruit in many dishes one of them in making Gudeg Nangka or Gulai Nangka, cooked in coconut milk & spices.
Jackfruit can also be purchased frozen, dried or canned either in brine ( unripe) or in syrup ( ripe & sweet).
You can also find Dried Jackfruit chips.
Outside Indonesia fresh Jackfruit can be found at Asian Food Markets.