Description
Jackfruit is the largest tree-borne fruit in the world, with individual fruits regularly reaching 10–25 kg and occasionally exceeding 45 kg. The fruit has a spiky, green outer skin that turns yellowish-brown as it ripens. Inside, it consists of fleshy, golden-yellow bulbs (arils) surrounding a large central core, with each bulb containing a single seed.
Young (unripe) jackfruit has a neutral, meaty texture when cooked, making it one of the most versatile plant-based meat alternatives available. Ripe jackfruit is sweet, aromatic, and tropical — with flavour notes often compared to a combination of banana, pineapple, and mango.
Jackfruit belongs to the Moraceae family, alongside breadfruit, figs, and mulberries.
Origin & History
Jackfruit is native to the Western Ghats of India, where it has been cultivated for thousands of years. It spread throughout South and Southeast Asia over centuries through trade routes and colonial expansion, becoming deeply embedded in the food cultures of Sri Lanka, Bangladesh, Thailand, Malaysia, Indonesia, the Philippines, and Brazil.
In South and Southeast Asia, jackfruit is often called "the poor man's fruit" because of its abundance, affordability, and ability to feed large families. In Bangladesh, it is the national fruit. In Sri Lanka, both the ripe fruit and young fruit (used in curries) are dietary staples.
The global rise of plant-based eating has transformed jackfruit from a regional staple into an internationally recognised meat alternative since the mid-2010s. It is now widely used in vegan pulled "pork," burgers, tacos, and stir-fries.
Uses
Culinary
Young/Unripe Jackfruit:
- Pulled "pork" and shredded meat substitutes
- Curries (polos in Sri Lankan cuisine)
- Stir-fries and fried preparations
- Burger patties and mince alternatives
- Canned/brined as a ready-to-cook ingredient
Ripe Jackfruit:
- Eaten fresh as a sweet fruit
- Dried into chips or preserved in syrup
- Used in desserts: custards, godamba roti fillings, ice cream
- Blended into smoothies and shakes
Seeds:
- Boiled or roasted as a snack (chestnut-like flavour)
- Ground into flour
- Added to curries and stews
Other Uses
- Wood: The tree produces a durable, termite-resistant wood used in furniture, construction, and musical instruments (notably the veena and mridangam in Indian classical music).
- Latex: The tree's natural latex has adhesive and waterproofing properties.
- Animal feed: Fruit waste and leaves are used as livestock fodder.
- Dye: The heartwood yields a yellow dye used in traditional textile colouring.
Nutritional Benefits
Jackfruit is rich in:
- Dietary fiber — supports digestive health and satiety
- Vitamin C — immune support and antioxidant protection
- Vitamin A (beta-carotene) — eye and skin health
- Potassium — blood pressure regulation and heart health
- Magnesium — muscle function and energy metabolism
- B vitamins (B6, riboflavin, niacin) — energy production
- Protein (for a fruit) — ~2.8g per 100g of young jackfruit
Jackfruit also contains phytonutrients including carotenoids, flavonoids, and lignans with anti-inflammatory and antioxidant properties.
Note: Ripe jackfruit is significantly higher in sugar and calories than young jackfruit. Young jackfruit is comparable in calories to other starchy vegetables.
How to Prepare Young Jackfruit
- Choose: Select canned young jackfruit in brine or water (not syrup) for cooking. If using fresh, pick unripe, green fruits.
- Drain & rinse: Drain brine and rinse thoroughly under cold water.
- Shred: Use your hands or a fork to pull the jackfruit apart into shreds. It naturally separates into meat-like strands.
- Remove seeds: If using fresh or whole canned jackfruit, remove the seeds and core.
- Season: Toss with spices, sauces, or marinades. Jackfruit absorbs flavours extremely well.
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Cook:
- Sauté: Pan-fry in oil over medium-high heat until edges crisp (10–12 min)
- Roast: Bake at 200°C/400°F for 25–30 minutes for a firmer texture
- Simmer: Add to curries or sauces and cook for 15–20 minutes
- Grill: Grill shredded jackfruit on a medium barbecue for smoky flavor
Recipes
Varieties
- Koolika / Koolika Jack — firm, crisp flesh; preferred for cooking
- Waraka / Varaka — soft, sweet, aromatic ripe fruit; the most popular Sri Lankan dessert variety
- Singapore Jack / Jak Chau — small, sweet, eaten fresh
- Black Gold — deep golden flesh, very sweet
- Honey Jack — caramel-like sweetness
- Cotton Jack / Velesa — soft, cottony texture when ripe
Fun Facts
- A single jackfruit tree can produce up to 200 fruits per year
- Jackfruit is the state fruit of Kerala, India
- The fruit grows directly from the trunk and large branches (cauliflory)
- In the Philippines, jackfruit is called langka and is used in ginataang langka (jackfruit in coconut milk)
- The world's largest jackfruit on record weighed approximately 42 kg (92 lbs) from Pune, India
- Jackfruit seeds can be boiled and taste remarkably like chestnuts
