In Bangladesh, the fruit is consumed on its own.
The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.
In India, two varieties of jackfruit predominate: muttomvarikka and sindoor.
Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.

A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months.
The fruits are either eaten alone or as a side to rice.
The juice is extracted and either drunk straight or as a side.
The juice is sometimes condensed and eaten as candies.
The seeds are either boiled or roasted and eaten with salt and hot chilies.
They are also used to make spicy side dishes with rice.
Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry. In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.
A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Jackfruit