Artocarpus heterophyllus aka Jackfruit

The jackfruit, also known as the jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to the region between the Western Ghats of southern India. Growing jackfruit trees can attain heights of 80 feet with a straight trunk branching out from the base and are well-suited to tropical lowlands. They are widely cultivated throughout tropical regions of the world, including India, Myanmar, Sri Lanka, China, Malaysia, the Philippines, Australia, Kenya, Uganda, and Mauritius. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. Its fruit is the largest of all trees, reaching as much as 55 kg in weight, 90 cm in length, and 50 cm in diameter. A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. All but the rind and core of the fruit is edible, and both ripe and unripe fruits are consumed. The ripe fruit is sweet (depending on variety) and is commonly used in desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called "vegetable meat". Jackfruit is commonly used in South and Southeast Asian cuisines, and various products derived from the fruit, such as noodles and chips, are available internationally, canned or frozen, and in chilled meals. The odor of the fruit has been described as smelling either like a combination of grapefruit, banana, and cheese or akin to spoiled onions blended with sweaty gym socks and cloyingly sweet. Jackfruit is a relatively rare houseplant that is not challenging to grow and needs regular watering to thrive. It belongs to the Artocarpus genus and is available internationally, canned or frozen, and in chilled meals.