Fruit size, shape, color, and freedom from defects (sunburn, cracks, bruises) and decay.

Jackfruits contain 25-30% carbohydrates (fresh weight basis) including about 15-20% starch in unripe fruits that is converted to sugars (sucrose + glucose + fructose) in ripe fruits.

The unripe fruit is used as a starchy vegetable, either boiled or roasted, and when ripe it is used as a dessert fruit. Average acidity is 0.25% citric acid.

Jackfruit fruitlets are commonly sold in producing countries as a fresh-cut product.