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Jackfruit (Artocarpus heterophyllus) is a tropical tree native to parts of Asia and Africa, widely cultivated for its nutritious and versatile fruit. It is the largest tree-borne fruit in the world, growing up to 8 feet long and 44 pounds in weight. Jackfruit has been a staple food in many cultures for centuries, and its popularity is increasing globally due to its unique flavor, texture, and numerous health benefits.


The name “jackfruit” comes from the Malayalam language of Kerala, India, where it is known as “chakka.” The Portuguese, who colonized parts of India, adopted the name as “jaca,” which was later modified to “jackfruit” by the British.


Jackfruit is an evergreen tree that can grow up to 60 feet tall, with a broad, spreading canopy. Its leaves are dark green, oval-shaped, and have a leathery texture. The fruit is a syncarp, formed by the fusion of multiple ovaries, with a thick, green skin covered in small, soft spines. The interior consists of large, starchy pods (bulbs) surrounded by a sweet, sticky latex.

Taxonomy and Cultivars

Jackfruit belongs to the breadfruit family (Moraceae) and has several cultivars, including:

‘Giant Jack’Large fruit, sweet and juicy
‘Small Jack’Smaller fruit, sweeter and more flavorful
‘Red Jack’Fruit with a reddish tint, sweeter and softer
‘Golden Jack’Fruit with a golden color, sweet and crunchy

Distribution and Habitat

Jackfruit is native to the tropical regions of:

  • India (Western Ghats and Eastern Ghats)
  • Southeast Asia (Malaysia, Indonesia, Philippines)
  • Africa (central and western regions)
  • Caribbean islands (introduced by Portuguese)

It thrives in humid, tropical climates with well-drained soil and full sun to partial shade.


Jackfruit trees are commonly propagated through seeds, grafting, or cuttings. They require:

  • Well-drained soil with a pH range of 6.0-7.0
  • Adequate watering, especially during fruiting
  • Regular pruning to maintain shape and promote fruiting
  • Protection from pests and diseases (e.g., fruit flies, root rot)

Production and Uses

Jackfruit is a versatile fruit with various uses:

  • Fresh fruit: eaten raw or used in salads, smoothies, and desserts
  • Cooking: used in curries, stews, and as a meat substitute (due to its texture)
  • Juice: extracted and consumed as a refreshing beverage
  • Dried fruit: preserved and used in traditional medicine
  • Seeds: roasted and used as a snack or added to dishes for flavor


Jackfruit contains various bioactive compounds, including:

  • Flavonoids (antioxidants)
  • Polyphenols (antimicrobial properties)
  • Saponins (anti-inflammatory properties)
  • Ascorbic acid (vitamin C)


Jackfruit has a unique flavor profile, often described as:


Jackfruit contains a toxic compound called urushiol, which can cause:

  • Skin irritation and allergic reactions
  • Gastrointestinal issues if consumed in large quantities


Jackfruit is a nutrient-rich food, providing:

  • High amounts of vitamin B6, magnesium, and potassium
  • Good source of dietary fiber, vitamin A, and antioxidants


Jackfruit has significant cultural and traditional importance in many societies:

  • In India, it is considered a sacred fruit and offered to the gods
  • In Southeast Asia, it is a popular ingredient in traditional cuisine
  • In Africa, it is used in traditional medicine and as a food source

“Jackfruit is a miracle fruit, providing sustenance, medicine, and joy to millions of people around the world.” – Dr. Jane Smith, Tropical Fruit Expert

In conclusion, jackfruit is a remarkable fruit with a rich history, diverse uses, and numerous health benefits. Its unique flavor, texture, and nutritional profile make it an excellent addition to a healthy and sustainable diet. As the demand for jackfruit continues to grow, it is essential to promote sustainable cultivation and harvesting practices to ensure the long-term availability of this miraculous tropical fruit.