9 Facts You Need To Know About The Lip-Smacking Jackfruit

Jackfruit is known in numerous Asian countries, but in India it is loved most of all. It is used in many Indian cuisines, but you’ll find that in the South people are particularly fond of this fleshy vegetable/fruit. Yep, the Malayalam term ‘chakka’, which later inspired the Portuguese name ‘jaca’ stands for both fruits and vegetables. And that’s exactly what jackfruit is! It goes through a transformation that might seem like magic to some, turning from a fleshy vegetable with eatable seeds into a sweet flavorful fruit. What’s not to like? Here are 9 facts you need to know about the lip-smacking jackfruit.

It’s been cultivated in India for over 5,000 years. That’s right! India and Sri Lanka have known about the wonders of jackfruit for thousands of years, enjoying its many health benefits and various dishes that can be made with its flesh and seeds, ripe or raw.

Kerala is a state in India famous for it’s jackfruit passion. There you’ll find sweet halwa, jams, chips, curries, and even ice cream prepared from this wonderful fruit. One restaurant serves more than 40 dishes prepared with and from jackfruit! Cakes, milkshakes, coffee, pickles, barfis, and samosas just to name a few.

In Karnataka people believe that no part of jackfruit should be wasted. The spiky skin of the fruit goes to cattle, while the bark of a tree is used in house building. It’s very sturdy and can withstand harsh monsoon rains.