Durian (Durio zibethinus) and Jackfruit (Artocarpus heterophyllus) are two of the most recognizable fruits grown in tropical regions of the world. Both are renowned for their impressive size, distinctive external textures, and highly aromatic profiles, which often leads to confusion regarding their relationship. Although they share the common environment of the Southeast Asian tropics and certain superficial physical traits, their biology, structure, and flavor profiles are fundamentally different. A detailed look into their botanical origins reveals that the similarities are purely coincidental, placing them on two entirely separate branches of the plant kingdom.
Distinct Family Trees: Taxonomic Classification
The question of whether durian and jackfruit are related is answered by their scientific classification, which shows they are distant cousins. Durian belongs to the genus Durio and the family Malvaceae, commonly known as the mallow family. This family also includes familiar plants such as hibiscus, cotton, and okra.
Jackfruit is classified under the genus Artocarpus and the family Moraceae, the mulberry family. This family includes figs and mulberries, and its members are characterized by the production of a milky sap, or latex, found throughout the tree.
The evolutionary distance between the two fruits is significant, as they diverge at the level of the plant family. The only taxonomic rank they share is the broad classification of Eudicots, a group encompassing a majority of flowering plants. This shared classification signifies a shared, but ancient, evolutionary origin. Belonging to different families (Malvaceae and Moraceae) means that any attempt to cross-breed them, such as through grafting, is biologically impossible.
External Morphology and Tree Characteristics
The trees that produce these tropical fruits exhibit profound differences in their growth habits, structure, and leaf shape. The durian tree (D. zibethinus) is a tall species that can reach heights of up to 45 meters in its native habitat, often developing a conical crown. Its oblong leaves are discolourous, displaying glossy dark green on the upper surface while the underside is covered with fine scales that give it a silvery or bronze sheen.
The jackfruit tree typically grows to a more modest height of 9 to 21 meters and features a denser, compact canopy. Jackfruit leaves are larger, dark green, and waxy, lacking the metallic underside characteristic of durian foliage. A defining difference lies in how the fruits are borne: Jackfruit is cauliflorous, meaning its massive fruits grow directly out of the main trunk and thick, older branches.
Durian fruits usually hang from thick, mature branches rather than growing directly from the trunk. The external rinds also offer a clear distinction. Durian is covered in sharp, stout, pyramidal spines that are intensely prickly, a trait that gives the fruit its name, derived from the Malay word for “thorn” (duri).
The jackfruit exterior is covered in blunt, rubbery protuberances or knobs, not sharp spikes, which makes it easier to handle. Jackfruit is the largest tree-borne fruit in the world, with some specimens reaching up to 55 kilograms in weight, whereas a durian typically ranges from 1.5 to 7 kilograms. The entire jackfruit tree, including the rind, exudes a sticky, white latex when cut, a characteristic absent in the durian tree.
Pulp, Aroma, and Culinary Differences
The edible portions of durian and jackfruit are constructed differently, reflecting their distinct biological origins and resulting in different textures and flavor profiles. Durian’s edible flesh is known as an aril, a creamy, custard-like pulp that completely envelops the seed within each of the fruit’s five internal compartments. This aril is characterized by a high-fat content, ranging from 1.6 to 5.4 grams per 100 grams, which contributes to its rich, buttery texture.
The pungent aroma of durian is due to the presence of volatile sulfur compounds, including thiols and thioethers. This complex chemical makeup gives the ripe durian a sweet, yet often divisive, flavor that is sometimes described as having notes of cheese and almond. Ripe durian is almost exclusively consumed as a sweet dessert or incorporated into confections like ice cream and sticky rice.
In contrast, the edible part of the jackfruit is composed of numerous fleshy “bulbs” or perianths that surround the seeds, all held together by a fibrous central core. Jackfruit pulp is high in carbohydrates, primarily starch and sugar, and contains very little fat. Its texture is firm, slightly stringy, and sometimes described as crisp when ripe.
The aroma of jackfruit is much milder and pleasantly sweet, frequently likened to a combination of pineapple, banana, and mango. Unripe jackfruit is highly versatile in cooking; its fibrous, “meaty” texture allows it to be shredded and used as a popular vegetarian substitute for pulled pork or chicken in savory dishes. When ripe, its sweetness makes it a favored addition to desserts.