As temperatures rise, so does the arrival of jackfruit season in India. This massive green fruit, covered in a spiky shell, hides a treasure trove of nutritional and culinary benefits inside. Known as kathal in the north and chakka in Kerala, jackfruit has been a part of Indian households for generations. While many enjoy it as a seasonal delicacy, few realize its true potential—as a superfood, a sustainable crop, and a growing favorite in vegan diets worldwide.
A Natural Summer Treat
Jackfruit is the largest tree-borne fruit in the world, sometimes reaching up to 40 kg. Its naturally sweet flesh makes it a perfect guilt-free summer snack, packed with fiber, vitamins, and antioxidants. With a high content of vitamin C and potassium, it helps keep the body hydrated and nourished, making it an ideal fruit for the hot summer months.
A Sustainable and Resilient Crop
Unlike crops like rice and wheat that demand intensive irrigation, jackfruit trees require minimal care and can thrive in dry conditions. They produce abundant yields without needing chemical fertilizers, making them an eco-friendly choice for food security. Despite being the world’s largest producer of jackfruit, India wastes nearly 60% of its harvest due to limited storage and processing facilities. However, in recent years, startups have begun tapping into its potential, developing products like jackfruit flour, chips, and ready-to-cook meals.
A Global Favorite for Plant-Based Diets
Jackfruit’s meaty texture has made it a popular alternative to meat, especially in Western countries. In the US and the UK, it is widely used in burgers, tacos, and pulled pork-style dishes. Brands like Jack & Bry and The Jackfruit Company are bringing jackfruit-based products to global markets, redefining how this humble fruit is consumed.
In India, chefs are experimenting with jackfruit in biryanis, kebabs, and even desserts. Beyond these modern takes, traditional recipes remain popular, such as Kerala’s chakka varatti (jackfruit preserve) and Karnataka’s jackfruit seed stir-fry. The seeds, rich in protein and fiber, are often roasted, boiled, or added to curries, offering an additional nutritious component.
A Fruit with Endless Possibilities
Jackfruit is no longer just a seasonal backyard staple; it is gradually becoming a commercially valuable crop. As awareness grows, more farmers and entrepreneurs are investing in its potential, turning what was once an underutilized fruit into a sustainable source of income. From its impressive nutritional value to its role in global plant-based diets, jackfruit is proving to be more than just a summer fruit—it is a powerhouse of health, sustainability, and culinary innovation.
