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The latest superfood has arrived with a green, spiky skin and a strong, sweet scent.
Jackfruit has been a part of South Asian diets for centuries, where it grows in such quantities that tonnes of it is typically left to rot each year.
But this neglected fruit is growing in popularity, with India, the main global producer, promoting it as an alternative to meat, an approach which is bearing fruit.
Prized by chefs for its versatility, the unripe fruit works well fried, minced or sauteed and goes well in curries.
And when ripe, cakes, crisps, juices and ice cream can all be made with the fruit.
In the West, it's used for burgers and tacos.
No longer found only on the plates of vegans and vegetarians, now even meat-eaters are tucking into jackfruit dishes.
And its full health benefits are still unknown.
James Josep founded Jackfruit 365, which produces jackfruit flour.
