Jackfruit: An Odyssey

Native to South and Southeast Asia, jackfruits are tropical fruits that are hard to miss for wandering eyes! These fruits grow on trees that reach heights of up to 20 metres; they can be as heavy as 15 kg or more, and a mature tree can produce around 200 fruits during the seasons, mainly from March to June and even from November to January. To the locals in Sri Lanka, the young and tender meat of the jackfruit as well as the dried, ripened meat are used for various savoury dishes and snacks. The seeds are also edible once dried and roasted! With its large body and soft, spikey green rind, it encases a delightful treat inside. When young and in the early stages of growth, it is likened to and even substituted for meat, and as it ages and ripens, it turns into a bright yellow morsel of sweet and slightly tart bulbs that can be eaten on its own or even added to your salads and fruit platters.

Originating in the rainforests of Sri Lanka and cultivated for over 5000 years, this branch of the mulberry family is deeply rooted in Sri Lankan history! It played an important role for Sri Lankans caught up in the British colonial war when they were in dire need of food supplies. For those that did not have easy access to rice crops or meat, jackfruit became a staple part of their diet as an alternative to these foods; thus, the jackfruit tree is sometimes referred to as 'bath gasa’ or rice tree. Given its versatile nature and its ability to grow even in areas suffering from drought, the island has a plethora of jackfruit trees growing freely. More recently, during the COVID-19 pandemic, these trees were a good source of food for remote villages that had limited access to rations due to lockdowns.

The cultivation and harvesting of jackfruit in Sri Lanka have not only provided economic opportunities for farmers but have also encouraged sustainable farming practises. With its increasing commercial value, jackfruit has allowed small-scale farmers to diversify their income and earn a sustainable livelihood. This versatile fruit has helped reduce food waste as it can be harvested at different stages of ripeness and utilised in various culinary preparations or processed into value-added products. Jackfruit farming promotes agroforestry practises, contributes to biodiversity, and often involves organic or low-input methods. Furthermore, it helps preserve traditional knowledge and farming techniques, ensuring the continuity of the cultural heritage and fostering community support while supporting sustainable agriculture.

Additionally, jackfruit offers several health benefits: it is low in calories and fat, a good source of fibre, naturally gluten- and cholesterol-free, and highly rich in natural sugars, vitamins, and minerals, such as potassium and vitamins A, C, and B6. It has antioxidant and anti-inflammatory properties, and it also has a low glycaemic index. Jackfruit supports skin and heart health, aids in digestion, and boosts the immune system. When consumed in moderation, it is suitable for those with diabetes or those controlling their sugar intake!

In recent years, there has been a global trend towards healthy and vegan superfoods, and jackfruit fits perfectly into this growing movement. With the increasing popularity of plant-based diets and the rise of the vegan community, people are becoming more aware of the nutritional benefits and culinary versatility of jackfruit. It is an ideal substitute for meat in various cuisines, making it a popular choice among vegans and those seeking healthier alternatives. Its meaty texture and ability to absorb flavours make it suitable for a wide range of dishes. For example, in Thai cuisine, jackfruit is used in spicy curries and stir-fries as well as fillings in buns, while in Western cuisine, it can be found in BBQ sandwiches, the infamous sloppy joe, teriyaki bowls, and even as a replacement for pulled pork. Likewise, it can be used in fried dishes, tacos, stews, wraps, salads, skewers, and so many more recipes. The rise of jackfruit as a meat substitute is attributed to its ability to provide a similar texture and taste experience while being a plant-based and sustainable option. Given its unique flavour, culinary experts and adventurous eaters are constantly experimenting and building the jackfruit recipe portfolio. Interestingly, its gluten-free nature also makes it suitable for individuals with gluten sensitivities or celiac disease.

Upon seeing the emerging growth and imminent demand for healthy and high-quality ingredients in the global market, Adamjee Lukmanjee & Sons have set up a manufacturing facility to process organic jackfruit and other tropical fruits. We work closely with local agriculturists in the harvesting and sourcing of jackfruit and other tropical fruits while practising sustainable farming, fostering a community, and boosting their economic growth.

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