Jackfruit
The first time I met a ripe jackfruit, I thought someone had dropped a bubblegum-scented bomb in the house. Its sweet, heady smell filled every corner of the kitchen. My grandmother handed me a pod, warning me,, “Careful—it sticks to your fingers.” I bit in, and it felt as if mango, banana, and pineapple had decided to throw a party [together]. We spent the afternoon peeling pods, oiling our hands like mechanics, and sneaking bites between laughs. The fridge still smelled of jackfruit for a week—but no one was complaining.
— Chandana G., Bangalore
What is it?
Cultivated for centuries across South and Southeast Asia, jackfruit (Artocarpus heterophyllus Lam.) is believed to have originated in the rainforests of the Western Ghats of India. The name “jackfruit” comes from the Portuguese word “jaca,” derived from the Malayalam term “chakka,” first documented by Portuguese scholar Garcia da Orta in 1563 C.E. Jackfruit resembles a large honeydew melon or mango, with a spiky green exterior and a sweet, fibrous yellow pulp. Unlike durian, which is characterised by an overly strong odour and a thorny exterior, jackfruit emits a mild, even pleasant fragrance. It thrives in tropical and sub-tropical climates across Asia, Africa, and South America, requiring warm, humid conditions and well-drained soil. Traditionally, unripe jackfruit (echor) is prized for its meat-like texture and used in savoury dishes like curries and biryanis. Ripe jackfruit is eaten fresh or used to make desserts and jams, while its seeds can be boiled, roasted, or ground into flour.
What other names does it have?
Botanical Name: Artocarpus heterophyllus
Regional Names: Kathal (Hindi); Phanas (Marathi, Konkani); Chakka (Malayalam); Halasu (Kannada); Panas (Telegu); Kanthal (Bengali)
When is it in season?
Where is it found?
Jackfruitis primarily cultivated in the Western Ghats, in Kerala, Karnataka, Tamil Nadu, West Bengal, Odisha, and Northeast India. It requires deep, well-drained soil with a pH between 6.0 and 7.5, and benefits from warm temperatures (25°C to 35°C) and high humidity. Jackfruit is readily available in markets across the country.
What is its history/cultural significance?
In pre-Independence Bengal, upper-caste Hindu widows were often subjected to austere living conditions, and had to traditionally follow a strict vegetarian lifestyle. Unripe jackfruit (echor), then became a valuable substitute for meat due to its fibrous texture. In Tripura, jackfruit and its leaves are used in the preparation of chuwak, an indigenous whiskey. The Sangam literature from Tamil Nadu makes mention of an antidote for alcohol intoxication prepared using a mixture of overripe jackfruit seeds, buttermilk, tamarind, and aged rice gruel. In Kerala, a popular legend tells of Sakthan Thampuran, who ruled over Cochin from 1790-1805 CE, ordering a grand feast made entirely of jackfruit when it was scarce, prompting people from across his kingdom to contribute jackfruit to the royal household. Today, the fruit is made into chakka varatti (a sweet preserve) along with various other dishes in Kerala.
How can you use it?
Jackfruit is used both in its ripe and unripe forms across various Indian and Southeast Asian cuisines. To prepare it, first oil your palms as well as the knife so that handling its sticky sap is less cumbersome. Then cut the fruit in halves or quarters, remove the tough core, and separate the pods or fibrous flesh, depending on its ripeness. Unripe jackfruit, with its meaty texture, is ideal for curries, stir-fries, kebabs, and even pulled ‘meat’ dishes. Meanwhile, sweet and fragrant ripe jackfruit works well in desserts, fritters, or can be eaten fresh. In Tripura, jackfruit leaves are used to prepare chuwak, a traditional alcoholic beverage. Even its seeds are edible—boiled or roasted.
What states can I find it in?
What parts of the plant are edible?
Fruit (ripe and unripe), Seeds, Leaves
Is it nutritious?
Jackfruit is rich in vitamin C. Moreover, it is one of the rare fruits that is rich in the B-complex group of vitamins and contains good amounts of vitamin B6 (pyridoxine), niacin, riboflavin, and folic acid. Jackfruit contains amino acids like arginine, cystine, histidine, leucine, lysine, methionine, threonine, and tryptophan. Source
How do you store it?
Unripe jackfruit should be stored in a cool, dry place and refrigerated once cut, using it within 2–3 days. Ripe jackfruit can be refrigerated whole, or cut for up to five days and frozen for a longer shelf life. Dried seeds can be kept in an airtight container at room temperature for up to a month. Since jackfruit’s sticky latex can make cutting the flesh difficult, applying oil to palms and knives helps prevent sticking.
Stories & recipes from The Locavore
Reclaiming a Neglected Fruit by Takshama Pandit
A discussion how a plant based food company – Eat with Better offers accessible ways to incorporate Jackfruit into Urban kitchens.
Jowar Bajra Birria Tacos Recipe by Ankita Jain and Jyoti Vishnani
A Birria Taco recipe made with Jackfruit
More Stories
Jack of All Fruits, by Shirin Malhotra, The Goya Journal
An article highlighting the regional values of Jackfruit throughout the country
Do you know the Interesting Story of Jackfruit Flour by Yash Lakhan, Slurrp
Exploring Jackfruit flour as a healthier alternative to wheat flour
Jackfruit and the Malayali Identity, by Simi George, The Goya Journal
Exploring the Malayali Identity through Jackfruit
More Recipes
Jackfruit Seeds Kurma Recipe Swasthi’s Recipes
A delicious way to use Jackfruit Seeds
Echorer Dalna Recipe by Bong Eats
A raw jackfruit curry from Bengal
Halasina Kayi Palya by From 0 to curry
A vegan Jackfruit dish
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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