The Jackfruit tree is well suited to humid tropical lowlands. The flesh is starchy and fibrous, and is a source of dietary fiber with a flavor similar to a tart banana. The fruit is usually eaten green (unripe) after being cooked; however, it can be eaten raw when ripe. 150 or more large fruit per year per tree is common. Seeds may be boiled or roasted. Propagation is by seed and the seeds must be planted within one month, or discarded. The wood of the jackfruit tree makes excellent lumber.