As summer arrives in India, so does the season of jackfruit—a giant green fruit with a spiky exterior and a treasure trove of benefits inside. While many enjoy it raw or cooked in traditional curries, few realize that jackfruit is more than just a seasonal treat. It’s a powerhouse of nutrition, a sustainable crop, and a growing favorite among vegans worldwide.
Jackfruit: The King of Summer
Native to India, the jackfruit (Artocarpus heterophyllus) is the largest tree-borne fruit in the world, sometimes weighing up to 40 kg! In states like Kerala, Karnataka, West Bengal, and Tamil Nadu, it has been a staple food for centuries, known locally as kathal in the North and chakka in Kerala.
Beyond its sheer size and delicious flavor, jackfruit is packed with nutrients. It is rich in fiber, vitamins, and antioxidants. With ample vitamin C and potassium, it makes for a refreshing summer pick, helping to keep the body nourished and hydrated in the sweltering heat.
A Superfood with a Sustainable Future
Did you know that jackfruit could be a solution to global food insecurity? Unlike water-intensive crops such as rice and wheat, jackfruit trees thrive in dry conditions with minimal care. They require little fertilization and produce high yields, making them an excellent alternative in regions facing climate challenges.
Despite being the world’s largest jackfruit producer, India sees nearly 60% of its harvest go to waste due to limited processing and storage facilities. However, recent years have seen a shift, with startups and entrepreneurs tapping into its potential. Today, jackfruit is being transformed into flour, ready-to-cook meals, chips, and even meat substitutes, unlocking new opportunities for farmers and consumers alike.
The Vegan Favorite Taking Over the World
Jackfruit’s unique meaty texture has made it a global sensation in plant-based diets. In Western countries, it is used as a substitute for pulled pork in burgers, tacos, and curries. Brands like Jack & Bry in the UK and The Jackfruit Company in the US are revolutionizing the way people consume this humble fruit.
Even in India, chefs are experimenting with jackfruit-based dishes such as biryani, kebabs, and even desserts. Traditional preparations like jackfruit pickle (chakka varatti) in Kerala and jackfruit seed curries in Karnataka and Maharashtra remain popular. The seeds, rich in protein and fiber, are often roasted, boiled, or added to stir-fries, making them an excellent and sustainable food source.
A Fruit with Endless Possibilities
What was once a backyard staple is now finding its way into supply chains, with startups and cooperatives in India tapping into its potential. From processed jackfruit flour to ready-to-cook meals, this humble fruit is slowly carving out its place in the global market while offering local growers a chance to turn surplus produce into sustainable income.
With its incredible nutritional value, eco-friendly benefits, and culinary versatility, jackfruit is truly a summer superfood. Whether enjoyed raw, cooked, or as a meat substitute, one thing is certain—this fruit is here to stay, redefining diets and food sustainability across the world.