Jackfruit is a tropical fruit known as one of the largest fruits in the world. Big ones reach 20 to 50 kilograms, with yellow, sweet flesh packed densely inside a bumpy green rind. Also called paramitsu, it is widely enjoyed across Southeast Asia, including Vietnam. The ripe flesh is prized for its tropical sweet aroma and texture, while unripe fruit is used in dishes that make use of its meat-like texture. In Vietnam it is enjoyed as fresh fruit as well as dried chips and in salads.
This article brings together the basics of what jackfruit is, the origin of its other name paramitsu, the difference from durian, its taste and how to eat it, how to eat the seeds, its producing areas and varieties in Vietnam, the local specialties of dried chips and salads, how to choose and prepare it, and how to get it in Japan, including frozen and as chips. If you would like to learn about it alongside other fruits, see Complete Guide to Vietnamese Fruit as well.
What is jackfruit? One of the world's largest fruits
Jackfruit is a fruit that grows on an evergreen tree of the genus Artocarpus in the mulberry family (Moraceae). As a tree-borne fruit it is among the largest in the world, and single fruits weighing over 20 kilograms are not unusual. The surface is covered with bumpy protrusions, turning from green to yellow-green as it ripens.
Split open the large rind and inside are yellow, jelly-like pods of flesh arranged in clusters. Each pod contains a large seed, and you savor the sweet flesh around the seed. Fully ripe flesh has a tropical sweetness reminiscent of mango, banana and pineapple, with a distinctive chewy texture. It is a familiar fruit in tropical regions and is often seen in markets and on street corners in Vietnam. The sight of large fruits hanging directly from the trunk and thick branches is also unique to jackfruit.
The origin of the other name "paramitsu"
In Japan, jackfruit is also known by the name "paramitsu." It is an old name derived from Buddhist terminology, and the fruit, which came from Southeast Asia, has been introduced under this name.
In Vietnamese it is called "mit" (mit), a word often heard in markets and eateries. The English name jackfruit, the Japanese name paramitsu and the Vietnamese name mit all refer to the same fruit. It is also grown in parts of Japan such as Okinawa, where it is sometimes called paramitsu. The name differs by region, but what it refers to is the same giant fruit.
The difference from durian
Because they look alike, jackfruit is often confused with durian. Both are large, bumpy fruits, but they are different plants, and differ greatly in aroma, taste and texture.
| Item | Jackfruit | Durian |
|---|---|---|
| Classification | Moraceae, genus Artocarpus | Malvaceae, genus Durio |
| Aroma | Mild, sweet aroma | Very strong, distinctive smell |
| Rind spikes | Shallow, hard protrusions | Sharp, long spikes |
| Flesh | Yellow and springy | Creamy and smooth |
| Taste | Refreshingly sweet tropical flavor | Rich; opinions are divided |
The biggest difference is the aroma. While durian is called the "king of fruits" for its intense smell, jackfruit's aroma is mild and sweet, making it easy to eat even for first-timers. Jackfruit's rind spikes are also shallow, with a different feel from durian's sharp spikes. The flesh differs clearly in texture too: jackfruit has springy yellow pods, while durian is creamy and melts in the mouth. They may look alike, but they are completely different.
Jackfruit's taste and how to eat it
Jackfruit is a fruit whose use changes greatly with ripeness. Fully ripe, it is eaten as a fruit; unripe, it is used in cooking like a vegetable.
Ripe fruit, as a fruit
Fully ripe yellow flesh is basically eaten raw as is. It has a tropical sweetness reminiscent of mango and banana, with a chewy texture. Chilling it well brings out the sweetness and aroma. In Vietnam, the flesh is also enjoyed as dried chips, in smoothies, and as a topping on shaved ice. Paired with ice cream or yogurt, it makes an easy tropical dessert.
Unripe fruit, as a cooking ingredient
Still-unripe green flesh has a faint sweetness and mild taste, with a fibrous, meat-like texture. In Vietnam and Southeast Asia, it is eaten in stews, curries and salads. Vietnam has a salad called "goi mit," in which shredded unripe jackfruit is tossed with herbs and peanuts, a staple dish on the table. Because its shredded texture resembles meat, it is drawing attention worldwide as a plant-based ingredient. Stewed, it soaks up flavor well and makes a hearty dish.
Jackfruit seeds can be eaten
The large seeds inside jackfruit flesh can be eaten rather than discarded. Locally, it is common to make full use of not just the flesh but the seeds too.
The seeds are not eaten raw; they are boiled, steamed or roasted. Cooked, they take on a fluffy texture like chestnuts or ginkgo nuts, with a hint of sweetness. In Vietnam they are boiled in salt as a snack or added to dishes. Enjoying the seeds left after eating the flesh as another dish is part of jackfruit's appeal. Since a single fruit yields plenty of both flesh and seeds, it is a fruit you can savor whole.
Producing areas and varieties in Vietnam
Vietnam is one of the countries where jackfruit is grown actively. Making use of its warm climate, it is cultivated in various regions and circulates both as fresh fruit and as processed goods.
The main producing areas are the Mekong Delta in the south, the southeast, and various parts of the center. Vietnam grows several varieties, including the crisp-textured, especially sweet Thai type (mit Thai), super-early varieties that fruit quickly, and honey varieties that are moist and sweet like nectar. For eating fresh, crisp and fragrant varieties are preferred. Harvested fruit is lined up fresh in markets and also processed into frozen flesh and dried chips for shipment at home and abroad. Vietnamese jackfruit is exported to Japan as well, in the form of frozen flesh and dried chips. Producing areas and export trends are Exports to Japan category also covered. For when other fruits are at their best, Vietnam Fruit Seasonal Calendar for reference as well.
How it's enjoyed in Vietnam: chips and salad
In Vietnam, jackfruit is not only eaten fresh but enjoyed in many processed forms. Dried chips and salad in particular are representative local ways of eating it.
The best known is jackfruit dried chips. Made by thinly slicing the flesh and drying or frying it, this snack has a light, crisp texture and natural sweetness. It keeps well and is popular as a standard Vietnamese souvenir. Ripe fruit is also made into smoothies combining flesh with condensed milk or ice, and used as an ingredient in the Vietnamese sweet "che." Meanwhile, the unripe-fruit salad "goi mit" tosses shredded flesh with herbs, peanuts, shrimp or pork, dressed in a sweet-and-sour sauce. From sweet snacks to savory side dishes, one fruit playing many roles is how jackfruit is enjoyed in Vietnam.
How to choose and prepare it
Large jackfruit takes a little know-how to choose and prepare. Keep the key points in mind and you can handle it at home.
- When ripe, it gives off a sweet aroma and yields slightly when pressed
- Widened gaps between the surface protrusions are a sign that it is ripe
- Cutting it releases a sticky white sap, so coating the knife and your hands with oil makes it easier to handle
- Large ones are hard to handle, so choosing pre-cut or frozen is easier
A ripe jackfruit gives off a sweet aroma as you approach, and yields slightly when pressed lightly. Cutting the rind releases a sticky white sap, so coating your knife and hands with cooking oil lets you work without getting sticky. Once the rind is split, take out the pods one by one and separate the seeds inside. Because a single fruit is very large, pre-cut pods or frozen flesh are easy to use at home. If you are handling it for the first time, it is best to start with processed products.
Getting it in Japan: frozen, chips, canned
In Japan you rarely see fresh jackfruit, but processed goods such as frozen, dried and canned are available. You can choose according to your use.
- Frozen flesh | Lets you enjoy sweet ripe flesh as is. Easy to use in smoothies and desserts
- Dried chips | A crisp texture; a snack to eat as is. Keeps well
- Canned | Unripe-fruit types are for cooking; ripe-fruit types in syrup are easy to enjoy
These processed goods are available at imported-food shops, Asian grocery stores and online. Frozen flesh in particular is convenient, letting you taste tropical sweetness by just thawing it. Dried chips are popular as a light snack. Canned unripe fruit is drawing attention among cooking enthusiasts as an ingredient that can stand in for meat. When you want to make an authentic salad or stew, choosing canned unripe fruit is a good idea. When looking for Vietnamese ingredients or souvenirs, see our sister site, dedicated Vietnam souvenir site as well.
Frequently asked questions
- Are jackfruit and paramitsu the same thing?
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They are the same fruit. Paramitsu is jackfruit's other name in Japan. In Vietnamese it is called mit. The English, Japanese and Vietnamese names differ, but all refer to the same giant fruit.
- What is the difference between jackfruit and durian?
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They are different plants, and differ in aroma and texture. Durian is known for its very strong smell and rich, creamy flesh, while jackfruit has a mild, sweet aroma and springy yellow flesh. Jackfruit's rind spikes are also shallower, making it an easy fruit to eat even for first-timers.
- Can jackfruit seeds be eaten?
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They can. They are not eaten raw but are cooked by boiling, steaming or roasting before eating. They have a fluffy texture like chestnuts or ginkgo nuts, with a hint of sweetness. In Vietnam they are sometimes boiled in salt as a snack.
- How is jackfruit eaten in Vietnam?
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Ripe fruit is eaten raw as is, and also made into dried chips, smoothies and the sweet che. Unripe fruit is used in the salad "goi mit," shredded and tossed with herbs and shrimp, and in stews. It is enjoyed widely, from sweet snacks to savory side dishes.
- Where can I buy jackfruit in Japan?
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Fresh fruit is scarce, but frozen flesh, dried chips and canned products are available at imported-food shops, Asian grocery stores and online. Frozen lets you enjoy sweet flesh by just thawing; chips are good as a snack; and canned unripe fruit can be used for cooking.
Summary: a giant tropical fruit to enjoy both as sweet flesh and in cooking
Jackfruit is a tropical fruit that is among the largest in the world, also known as paramitsu. Its fully ripe flesh has a mango-like sweetness and can be eaten raw, while unripe fruit is used in dishes that make use of its meat-like texture. The seeds can be eaten too, and enjoying it whole is part of its appeal. In Vietnam it is enjoyed as dried chips and in the salad "goi mit," playing many roles from sweet snacks to meals. It is a different fruit from the look-alike durian, with a mild, easy-to-eat aroma. In Japan it is available frozen, as chips and canned, so you can casually enjoy a taste of the tropics.
For the best time to eat other fruits, see Vietnam Fruit Seasonal Calendar, and for the story of the production regions, see Complete Guide to Vietnamese Fruit as well.
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