To some people, Jackfruit stinks like hell but tastes like heaven. It is banned in some hotels in Asia because the odour can get into the air-conditioning system and let many guests know of its presence.
Jackfruit is a tree in the mulberry and fig family (Moraceae) and originates from South and Southeast Asia, probably first emerging from the south-western region of India.
Its fruit is the largest tree-borne fruit, reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. The Jackfruit tree can produce about 100 to 200 fruits in a year.
According to Amy Grant from Gardening Know How..
“Growing jackfruit trees are extremely sensitive to frost and cannot abide drought. They produce within three to four years and may live to 100 years old with productivity declining as they age.”
Seeds are apperently edible and high in protein. “The seeds from ripe fruits are edible, are said to have a milky, sweet taste, and may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts.” Wikipedia
Jackfruit seeds can be cooked – “Rinse the jackfruit seeds, and be sure to get rid of any fruit scraps. Place the seeds to a pot with about 1″ of water over them seeds. Bring the water to a boil over medium heat, then lower to a simmer and cover. Allow the jackfruit seeds cook for 30 minutes or until soft (similar to a baked or steamed potato).
Drain and lay the seeds out in a flat layer to dry. Once dry, you want to remove the skin. You only need to peel away the outer white skin. The thin inner brown skin is edible. Some of the seeds will have naturally opened, but others may take some effort to peel. Be careful, the skin can be sharp.” from the SweetSimpleVegan.co