Enormous and prickly on the outside, jackfruit or commonly called Langka in our country looks somewhat like durian (though jackfruit is usually even larger).
Once a jackfruit is cracked open, what you will find inside are pods or "bulbs". Often referred to as the seeds, these bulbs are actually kinds of fleshy covering for the true seeds or pits, which are round and dark like chestnuts. The fleshy part (the "bulb") can be eaten as is, or cut up and cooked. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as "vegetable meat".
A Langka can be made into sweet goodies such as langka powder, jelly, jam, and marmalade. It can also be purchased frozen, dried, or canned either in brine (usually unripe) or in syrup (ripe and sweet). If using fresh jackfruit, it's a good idea to oil your knife and hands first before cutting, as the fruit is very sticky.