Plavu

Planted in the memory of Tiruppur Kumaran on the occasion of Azadi ka Amrit Mahotsav

Overview & Habitat

The Jackfruit (Artocarpus heterophyllus) is the largest tree-borne fruit in the world, weighing up to 60 kg and growing as long as 35 inches.
Each mature tree yields an average of 200 fruits a year, with some older trees producing up to 500.
The tree thrives in tropical climates, making it a common sight across Southeast Asia.
With its durable structure, the jackfruit has become a staple in both sweet and savory dishes across the region.

The Jackfruit tree (Artocarpus heterophyllus) is an imposing evergreen, with a relatively short trunk and a wide-spreading canopy.
Some specimens develop buttress roots that anchor them firmly to the ground, enhancing stability in nutrient-poor soils.
The bark is reddish-brown, smooth to the touch, and releases a milky sap when injured, serving as a natural defense mechanism.
The tree’s leaves are alternately and spirally arranged, thick, gummy, and structured into a petiole and leaf blade.
Young Jackfruit trees have leaves with irregularly lobed or split edges, while older trees present rounded, dark green leaves with smooth margins.

The Jackfruit tree (Artocarpus heterophyllus) exhibits cauliflory, with flowers emerging directly from the trunk, branches, or twigs.
It is monoecious, meaning both male and female flowers are found on the same tree.
Male flowers are greenish, while female flowers are greenish in color.
The blooming period spans from December to March.

The ripe fruit has a sweet flavor, often compared to pineapple or banana, and is used in desserts.
Unripe jackfruit is known for its fibrous, meat-like texture, earning it the moniker ‘vegetable meat.’
The fruit has a thick, spiky exterior and secretes sticky latex from the reddish-brown bark when cut.
Harvesting and preparing jackfruit is labor-intensive, with vendors in places like Tanzania offering bowls of kerosene to clean sticky sap from hands.

Culinary traditions involving Artocarpus heterophyllus vary widely across South and Southeast Asia.
In India, jackfruit is used in curries, while in the Philippines, it appears in sweet desserts like halo-halo.
In Thailand and Indonesia, unripe jackfruit is cooked in coconut milk.
In Southern India, jackfruit leaves are used as wrappings for traditional dishes like idlis.
Nutritionally, jackfruit is notable, with 95 calories per 100 g serving of raw pulp, along with vitamins B6 and C.
It provides valuable nutrition in regions facing food insecurity.
Jackfruit has been hailed as a potential solution to global food challenges due to its resilience and adaptability.
Its adoption as a global food source remains slow, but it is gaining popularity as a plant-based meat alternative.
Jackfruit may play a role in sustainable agriculture and food security in the future.