Jackfruit — One Fruit, Enough for a Whole Table

At 6 to 10 kilos, this isn't a snack — it's the largest tree-borne fruit in the world, and a single one comfortably feeds a crowd. The spiky green rind softens and turns yellowish as it ripens, and your nose will know before your eyes do: ripe jackfruit gives off a strong, sweet, musky aroma that's hard to miss. A gentle press should meet slight give, not a mushy collapse, and tapping the shell produces a faint hollow sound when it's ready. Cut it open and you'll find dozens of golden, fragrant bulbs tasting like a cross between mango, banana, and pineapple, each wrapped around a large seed (also edible, if boiled first). One genuinely useful tip before you start: both the rind and the sticky white fibres inside release a latex-like sap, so oil your hands and your knife first, and work on a surface you don't mind getting a little messy.