The jackfruit, the largest of all cultivated fruits, is oblong to cylindrical and typically 30 to 40 cm in length, although it can sometimes reach 90 cm. Jackfruits usually weigh 4.5 to 30 kg (commonly 9 to 18 kg), with a maximum reported weight of 50 kg. The heavy fruits are borne primarily on the trunk and on the interior parts of main branches.
Jackfruit is a multiple aggregate fruit (i.e., it is formed by the fusion of multiple flowers in an inflorescence). It has a green to yellow-green exterior rind. The hard outer covering is derived from the enlarged female flowers. The whitish fibrous pulp within contains many seeds (as many as 500 per fruit). The acid to sweetish (when ripe) banana-flavoured flesh (aril) surrounds each seed.
The heavy fruit is held together by a central fibrous core. In the Northern Hemisphere, the fruiting season is mainly late spring to early fall (March to September), especially the summer. A few fruits mature in winter or early spring. The succulent, aromatic, and flavourful fruit is eaten fresh, cooked as a starchy vegetable, or preserved (e.g., salted like a pickle).