Jackfruit: The Multifaceted Fruit of the Tropics

Jackfruit (Artocarpus heterophyllus Lam.) is one of the most remarkable fruit crops of the tropical world and is widely recognized for its enormous fruit size, distinctive flavour, nutritional richness, and exceptional versatility. Belonging to the family Moraceae, jackfruit is believed to have originated in the Western Ghats of India and has subsequently spread throughout tropical and subtropical regions of Asia, Africa, Latin America, and the Caribbean. The crop is particularly well adapted to warm and humid environments and can thrive under relatively low-input conditions, making it an important component of traditional farming systems. Jackfruit is unique among fruit crops because almost every part of its fruit has a practical use. The ripe bulbs are consumed fresh and are valued for their sweet flavour and characteristic aroma, while immature fruits are widely used as a vegetable. The seeds, often overlooked as a by-product, are nutritious and can be boiled, roasted, or incorporated into various food preparations. Even the rind and other fruit residues have potential for value addition, animal feed, and industrial applications. This extraordinary range of uses has earned jackfruit a reputation as a “multipurpose” or “multifunctional” fruit crop. In South and Southeast Asia, jackfruit has long been associated with traditional food systems. In India, it is cultivated in both homesteads and commercial orchards and is especially important in Kerala, Karnataka, Tamil Nadu, Assam, West Bengal, Bihar, Odisha, Uttar Pradesh, and other states. Despite its long history of cultivation and considerable potential, jackfruit remains underexploited compared with major commercial fruits such as mango, banana, and citrus. Growing interest in climate-resilient agriculture, plant-based foods, nutritional security, and sustainable utilization of agricultural resources has renewed attention toward this remarkable crop.