is a species of tree in the family Moraceae in the same genus as breadfruit and jackfruit. It is native to southeast Asia. Cempedak is an important crop in Malaysia and is also popularly cultivated in southern Thailand and parts of Indonesia, and has the potential to be utilized in other areas.Cempedak is currently limited in range to south-east Asia, with some trees in Australia and Hawaii Cempedak trees are large, evergreen trees. They can grow to a height of 20 m, although most reach only a dozen meters. The trees are monoecious, with male and female flowers growing on the same tree. There are many varieties, although few are named. The vigorously growing tree can bear heavy crops of fruit once or twice a year The syncarp may be cylindrical to spherical in shape, and ranges from 10 to 15 cm across and 20 to 35 cm in length.[3] The thin and leathery skin is greenish, yellowish to brownish in color, and patterned with pentagons that are either raised protuberances or flat eye facets
Cempedak trees are normally planted in non-eroded and well-drained soils, although they can tolerate temporary flooding. Cempedak can be grown from sealevel to 1,200 metres (3,900 ft) altitude at temperatures between 13–47 °C (55–117 °F) and with annual rainfall of 1,250–2,500 millimetres (49–98 in). In Malaysia, cempedak is usually cultivated with other fruit trees in mixed orchard systems of small farmers and occasionally in large fruit plantations. The trees are normally propagated by bud-grafting to maintain desired genetic traits.Plants are also propagated by seed, but the seeds spoil quickly after removal from the fruit, so they must be planted immediately after cleaning Trees begin to bear fruit at 3–6 years for trees planted by seed and at 2–4 years for clonal trees. Blossoms are common from February to April and then again in August to October in southern Malaysia, as opposed to in western Java, where Cempedak tend to flower in July and August. From flowering to ripening fruit takes about 2–4 months The fruit is normally consumed in the areas where it is cultivated and can be eaten fresh or cooked. The large fruit are often cut open and sliced into pieces for sale. The seeds can be fried, boiled or grilled, then peeled and eaten with salt. The taste of the seeds is similar to water chestnuts. The young fruit, like young jackfruit, can be used as a vegetable.[3] As a vegetable, the young fruit is peeled, sliced and boiled, then sometimes seasoned or added as an ingredient to other foods, such as curries.[2] In Borneo, the skin of the cempedak can be processed into food called mandai made by peeling the fruit until it looks white, then soaking it in brine to preserve and soften the texture. Mandai is usually consumed after frying
