Jackfruit (A Dash of Info)

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Today, we’re talking about a fruit so colossal, so spiky, and so downright bizarre that it could pass for an alien egg or a tropical yoga ball with attitude. Meet the jackfruit: nature’s overachiever.

From its roots in South Asia to its rise as a vegan meat alternative in the West, the jackfruit (aka Artocarpus heterophyllus or nangka) is more than just a conversation starter at the farmer’s market. It’s the largest tree-borne fruit in the world—clocking in at over 100 pounds—and it’s as versatile as it is massive. Sweet or savory, raw or cooked, ripe or green, this fruit pulls double duty as dessert, curry, snack, or faux pulled pork.

But that’s just the beginning. We’re tracing the jackfruit’s journey through history, culture, cuisine, and colonial linguistics—from the forests of Kerala to the pages of 16th-century Portuguese botany books to your favorite plant-based BBQ.

It smells like gym socks and tastes like a pineapple-banana dream. It’s sticky, spiky, surprisingly nutritious, and possibly the key to food security in the tropics.

So grab a fork—or maybe a machete—and get ready to meet the fruit that’s big on flavor, big on history, and just plain big.

Thank You for listening and Stay curious,
Kat & William

Email  [email protected]

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