One of my favorite fruits! Langka in Filipino and Jackfruit in English, comes from very tall, skinny trees. They are widely cultivated throughout the tropical regions, including the Philippines. Langka as we call it, grows all over the Bicol region. I recall my Papa growing them besides other fruits from our backyard. When ripe, jackfruit releases a distinctively strong, fruity sweet aroma that can reach quite a distance, and if you’re familiar with it, you’ll know where that odor is coming from. It can be too strong to some but its delicious flavor is heaven to many, and Durian fails in comparison.
Jackfruits are protected with a very thick, slightly rough spiky pulp. They grow from green when young to yellowish-green when ripened. Inside it are multiple seeds, coated with multiple firm, thick flesh that’s white when young and yellow when ripe. They are firmly protected by strands of fibers which you have to get rid of, prior to even reaching its edible part(flesh).
Jackfruits are edible from its flesh to its seeds. Seeds are boiled and eaten. Young fruit flesh are also cooked for consumption. Obviously, they turn deliciously sweet, when ripened. Jackfruits can bear medium to large fruits, elongated in shapes and could weigh up to 55 pounds or more. Fruits are used for many kinds of Filipino dishes including cakes, dinner meals, custards and refreshments.
