Did you know Jackfruit seeds are edible?

Fruit connoisseurs will appreciate the unique taste and mouthfeel of the jackfruit; thrifty eaters may also be interesting in trying the seeds found inside the fleshy pods. Perfectly edible, the seeds are best boiled or roasted, which brings out their subtle sweetness. Jackfruit seeds are often compared to chestnuts, though they're blander than chestnuts and actually taste more like the lotus root seed.


To cook jackfruit seeds, simply slip the seeds in a pot of boiling water for 10 to 15 minutes, or roast them in a 400°F oven for 20 minutes.


Finally, if you're taking the plunge and buying a whole jackfruit, remember to cover your work area with newspaper and to keep handy a sharp pairing knife with which to cut the rind and filaments. Chunks of the fruit, with the fleshy pods encased within, come off the fruit's spine easily when you detach the filaments. Vigorously rub your sticky hands in flour to remove the gluey substance. Jackfruit pods can be kept in the refrigerator for several days, or you can refrigerate uncut sections of the fruit for two weeks or longer.