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Jackfruit is one of those rare vegetables that my taste buds detest. There is something about this fruit that makes me feel reluctant to try it. However, some people absolutely relish these giant fruits and my mother is one of them. Whether it is jackfruit pickle, jackfruit vegetable with curry, or just unripe jackfruit, she can have anything that’s made of this food item. In some parts of India like Bihar and UP, jackfruit is considered a meat savoury substitute for vegans and vegetarians. A mature jackfruit weighs up to 100 pounds and it is popular as a poor man’s food owing to its easy availability and low cost. If you are intrigued by its shape, size, and want to find out from where it came from, read on.
Origin of Jackfruit
Though nobody actually knows the origin of jackfruit, some believe it is indigenous to the rainforest of the Western Ghats. However, some argue that it has its origin in Malaysia. This food item can be found in abundance in the low-elevation areas of India, Burma, China, the East Indies, and Malaya. It is a part of the Moracaea family and grows easily in warm and moist regions. Usually relished by vegans in the west, jackfruit is nutrient-dense. The evergreen jackfruit tree is typically 8 to 25 m in height.
Currently, jackfruit is found in many parts of South America, Asia, and Africa. It is green and sometimes yellow in colour and around 1.5 cm in diameter. Its thin brown spermoderm and flesh are edible. Jackfruit is sold in all the stages of development, young, unripe, and mature.
Jackfruit is quite famous in Bengal and the local people of the region absolutely love having echorer shobjee, a jackfruit dish. In Bengali, jackfruit is popularly called gaach patha or ‘tree goat.’ When cooked with the right spices, jackfruit tastes close to mutton.
