Mysuru is set to celebrate the rich legacy and versatility of jackfruit at the two-day annual Jackfruit Festival organised by Sahaja Samrudha on May 3 and 4 at Nanjaraja Bahadur Choultry.
The event will spotlight the vibrant diversity of jackfruit varieties, featuring red, yellow, and white-fleshed jackfruits sourced from different parts of Karnataka, each known for distinct flavour profiles and textures. Over 25 unique varieties like Rudrakshi Halasu, Siddu, Shankara, Tubagere Halasu, Vietnam Super Early, and Chandra Halasu will be showcased—including rare red jackfruits native to the region.
A Jackfruit Food Bazaar will take centre stage, offering a spread of innovative value-added treats like ice creams, jams, squashes, papads, halwa, holige, dosa, and kebabs, all made from jackfruit. Live cooking sessions will demonstrate how this fruit can star in both traditional dishes and modern cuisines.
More than 50 groups are participating, including farmers and producers from HD Kote, Periyapatna, Kollegal, Srirangapatna, Tiptur, Chikkanayakanahalli, and Haveri. The festival will also include stalls selling organic produce, millets, native rice, and pulses.
The event will be inaugurated by Krishnamurthy Beligere, a poet and organic farming advocate. Shivanapura Ramesh, a seasoned organic grower, will preside over the ceremony. Distinguished guests include Dr Karunakaran from the Central Horticultural Experimental Station, Manjunath Angadi of the horticulture department, and Rangarajan TN from Amul Organic–Rich Plus.
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