Called "sah-keyo" in Maldives' native language Dhivehi, it is a tropical fruit native to South and Southeast Asia. It's the largest fruit in existence that grows on a tree and can reach up to 55 kilograms in weight, 35 inches in length, and 20 inches in diameter.
The jackfruit is the fruit of the jack tree “Artocarpus heterophyllus” and is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a “multiple fruit” composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten.
The jackfruit tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world, including India, Bangladesh, Sri Lanka, and the rainforests of the Philippines, Indonesia, Malaysia, and Australia.
Jackfruit has a spiky green or yellow outer skin and sweet, yellow flesh inside (top photo). It's often used as a meat substitute in vegetarian and vegan dishes due to its texture, which can resemble pulled pork or shredded chicken when cooked.
The ripe fruit is sweet (depending on variety) and is commonly used in desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called "vegetable meat".
Jackfruit is commonly used in South and Southeast Asian cuisines. Both ripe and unripe fruits are consumed. It is available internationally, canned or frozen, and in chilled meals, as are various products derived from the fruit, such as noodles and chips.
Jackfruit has a rich history dating back thousands of years, originating in the rainforests of India. It has been cultivated in South and Southeast Asia for centuries and is believed to have been spread to other tropical regions by traders and explorers.
In India, jackfruit has been revered not only for its delicious taste but also for its versatility and nutritional value. It has been a staple food in many Indian cuisines, used in both savory and sweet dishes. In traditional medicine systems like Ayurveda, various parts of the jackfruit tree, including the fruit, seeds (bottom photo), and leaves, have been used for their medicinal properties.
As trade routes expanded, jackfruit spread to other parts of Asia, including Malaysia, Indonesia, and the Philippines. It became integrated into the local cuisines of these regions, where it continues to be a popular ingredient in a wide range of dishes.
In recent years, jackfruit has gained popularity worldwide, particularly as a meat substitute for vegetarians and vegans due to its fibrous texture and ability to absorb flavors. It has also attracted attention for its potential as a sustainable food source, as the trees are hardy, drought-resistant, and produce abundant fruit with relatively low maintenance.
Overall, jackfruit's journey from its origins in the tropical forests of India to becoming a global culinary sensation reflects its remarkable adaptability, versatility, and significance in various cultures and cuisines around the world.
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