Jackfruit rises as India’s summer superfood and global vegan hero
As summer sets in across India, so does the season of jackfruit—a spiky, green giant hiding layers of goodness. While often relished raw or cooked in curries, jackfruit is much more than a seasonal delicacy. It’s packed with nutrients, environmentally resilient, and gaining popularity on vegan plates worldwide.
Nature’s nutritious gift
Jackfruit (Artocarpus heterophyllus) holds the title of the world’s largest tree-borne fruit, weighing up to 40 kg. Commonly found in Kerala, Karnataka, Tamil Nadu, and West Bengal, it’s cherished as chakka or kathal. Rich in fibre, antioxidants, vitamin C, and potassium, jackfruit is not just delicious but also hydrating—making it a perfect summer snack without guilt.
Sustainable and climate-smart
Unlike crops like rice or wheat, jackfruit trees flourish in arid conditions, need minimal fertiliser, and offer generous yields. This makes them an ideal solution for regions battling climate stress. Yet, despite India being the top producer, nearly 60% of jackfruit harvests are wasted due to lack of processing. Entrepreneurs are changing this—transforming the fruit into flour, chips, and convenient meal options.
Vegan gamechanger
Jackfruit’s unique texture mimics meat, making it a sensation in plant-based diets globally. From pulled “pork” burgers in the West to jackfruit biryanis, kebabs, and pickles in India, culinary creativity is booming. Even jackfruit seeds, rich in protein, find their way into stir-fries and snacks.
A humble fruit with limitless potential, jackfruit is earning its crown—both locally and internationally.