The rarer red-fleshed cultivar — reddish-orange pods instead of golden, smokier perfume, more complex than the standard yellow. A specialist's jackfruit.
Ripening & storage
Climacteric — ripens off the tree- Ripeness cue
- Skin gives slightly to thumb; deeper, almost smoky tropical aroma.
- Storage
- Fridge once cut; pods keep 4–5 days.
About Red Jackfruit
Red jackfruit is a less common cultivar of Artocarpus heterophyllus — the same species as the more familiar yellow jackfruit but selected over generations in Sri Lanka and Vietnam for its distinctive reddish-orange flesh and complex aromatic profile. Commercial production is small and tightly seasonal, typically running from April through September.
Visually, the pods inside the fruit are coral to reddish-orange rather than golden, and the flesh holds a deeper, smokier perfume — mango and papaya layered over the characteristic jackfruit musk. The texture is similar to standard jackfruit — chewy-firm rather than soft — but the flavour is fuller and less straightforwardly sweet, with darker tropical and almost smoky-caramel notes underneath.
We ship pre-portioned 200g packs so the messy whole-fruit prep happens before delivery. Eat cold; works beautifully in a tropical fruit salad alongside lychee and rambutan, or simply on its own as a course. Refrigerated pods keep 4-5 days.
How to eat
Below are the general steps that work across most kitchens. The description above is the source of truth for any cultivar-specific detail — cross-check before you cut.
1. Check ripeness
Use the cues in the description above. As a rule, exotic fruits do most of their ripening off the tree — give them a day or two at room temperature if they feel firmer than expected.
2. Wash and chill
Rinse under cold water, pat dry, and chill before serving. Cold flesh holds shape better when sliced and brings the aromatic notes forward.
3. Cut, scoop or peel
Follow the technique described above. If in doubt, halve crosswise with a sharp knife and taste a spoonful before committing to a full prep.
4. Pair simply
A squeeze of lime, a pinch of salt, or a drizzle of honey will lift almost any tropical fruit. Match strong cheese, cured meats or yoghurt for a board; keep flavours minimal when the fruit is the star.
From the Mulberry & jackfruit family: Oil your hands and knife (the latex is sticky), break open, lift out the bulbs, eat around the seed.
Buy this fruit
Sourced ripe and graded by hand. UK next-day delivery on every order placed before the daily cutoff.