The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a sticky, milky liquid,^[7] which is hard to remove from the skin, even with soap and water. To clean the hands after “unwinding” the pulp an oil or other solvent is used. For example, street vendors in Tanzania,