Artocarpus integer, commonly known as chempedak or cempedak, is a species of tree in the family Moraceae, in the same genus as breadfruit and jackfruit.

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.

[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.

[citation needed] Fleshy, edible arils surround the large seeds in a thick layer.

They are yellowish-white to orange in color, sweet and fragrant, soft, slippery and slimy on the tongue and slightly fibrous.

They can be grown from sea level 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).

One of the most reliable ways to determine the maturity of cempedak is to tap the fruit and listen for a dull hollow sound.

Fruit are harvested ideally before falling to avoid damage, loss of shelf life and premature ripening.

[3] In this case, the young fruit is peeled, sliced and boiled, then sometimes seasoned or added as an ingredient to other foods, such as curries.

[2] In South and East Kalimantan, Indonesia, people historically consume cempedak's lactic acid bacteria-fermented inner skin, traditionally termed dami or mandai.