What Is Jackfruit? Where Does It Grow?

Jackfruit (scientific name Artocarpus heterophyllus) is a species of tree in the fig, mulberry, and breadfruit family. Although they are close relatives, jackfruit is not the same as breadfruit — another spiky tropical fruit beloved in the Pacific and Caribbean islands with some similar characteristics. Jackfruit is much larger than breadfruit and is higher in natural sugars and fat.

Other names for jackfruit include kathal (in Hindi), Phanasa (in Marathi), kanun (in Thai), nangka (in Indonesian and Malaysian), jaca (in Portuguese), or “tree mutton” in the Caribbean.

The jackfruit tree originated in southwest India, where it grows abundantly. Throughout history, jackfruit spread to other tropical and subtropical areas, including additional regions of India, Southeast Asia, the East Indies, the Philippines, Thailand, Malaysia, and Indonesia.

It also grows in Africa and is relatively popular in Brazil, Australia, and Suriname. In the US, jackfruit is primarily grown in Florida and Hawaii and can sometimes be found in grocery stores (especially Asian markets) and natural food stores, either fresh, frozen, dried, or canned.

The largest tree-borne fruit in the world, jackfruit can weigh up to 100 pounds and grow up to three feet long. (The average size of the fruit is 10–25 pounds.)

The huge trees produce massive, green, oblong fruits with a bumpy, fleshy exterior. On the inside, jackfruit is filled with many pale yellow plump bulbs, which are edible and joined at the core. The seeds can also be cooked, eaten on their own, or ground into flour.

A ripe, unopened jackfruit has a strong, smelly odor — like a combination of fruit and onions. But the pulp of the opened fruit smells sweet.

( Excerpt taken from The Food Revolution Network)