Jackfruit - Jack of all Fruits: From Ginormous Fruit to Wonder Fruit

Jackfruit is a multi-purpose species providing food, timber, fuel and medicinal and industrial products. The primary economic product of jackfruit is the fruit which is used both when mature and immature. When not ripe, it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, jackfruit is sometimes referred to as “vegetable meat”. Jackfruit seeds can be roasted and boiled. Its pulp is sweet and is used as dessert or preserved in syrup. The fruits and seeds are also processed in a variety of ways for food. Jackfruit value added products include chips, pickles, ice cream, jelly, sweets, squash, wine etc. Jackfruit leaves, bark, inflorescence, seeds and latex are used in traditional medicines. The wood of tree is also used for various purposes.

It is a nutritious fruit rich in carbohydrates, proteins, potassium, calcium, iron, and vitamin A, B, and C. Due to high levels of carbohydrates, jackfruit supplements other staple foods in times of scarcity in some regions. The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The presence of isoflavones, antioxidants, and phytonutrients in the fruits indicate that jackfruit has cancer-fighting properties. It is also known to help cure ulcers and indigestion. In spite of all these, jackfruit remains an underutilized fruit species and deserves to be given the needed thrust for research and development. This book is an attempt to outlay everything about jackfruit.

I acknowledge with thanks all organizations, institutions and regulatory authorities whose materials were sought / consulted in the preparation of this Book. Although care has been taken in preparing this book, yet the possibility of errors, omissions and discrepancies cannot be ruled out. I would personally be grateful to the users and readers for offering their suggestions for further refinement.