Jackfruit is one of the most versatile and treasured fruits in coastal India, and holds a special place in the hearts of Mangaloreans.
If there is one fruit that Mangaloreans treasure like no other, it is jackfruit. Nobody—truly nobody—adores this fruit more than they do. Mangaloreans have a special affinity for jackfruit. In their kitchens, every part is put to good use—the raw jackfruit, the ripe golden pieces, the tough rind, the soft seeds, and even the leaves. Nothing goes to waste. Everything is valued.
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Jackfruit – A Year-Round Companion
When jackfruit is raw, it is peeled, cut, and cooked into tasty sabzis that go perfectly with rice. Mangaloreans also preserve raw jackfruit by soaking it in salt water. This brined jackfruit becomes a clever way to enjoy vegetables during the rainy season, when fresh produce or fish is hard to get. Just a simple stir-fry of preserved jackfruit can bring back memories of summer.
If you’d like to try this at home, here is the recipe for Brined Jackfruit Sukka (Uppad Pachir Sukka)..
Even the thick rind, which many people throw away, is saved and brined. Mangaloreans enjoy it along with rice conjee or turn it into a tangy chutney. You can learn how to preserve jackfruit rind and make this unique Jackfruit Rind Chutney here.
If you’ve never prepared raw jackfruit before, don’t worry—it’s easier than it looks. You can find my step-by-step guide on How to Cut a Raw Jackfruit, here to help you get started.
Sweet Treats
When jackfruit ripens, it turns into a golden treasure trove of sweetness. The soft yellow pieces are eaten fresh or used to make many delicious dishes. Some favorites include ponsa mulik (jackfruit fritters), payasam, soft sweet idlis, jackfruit appam and steamed cakes. Each dish shows how simple, local ingredients can create wonderful delicacies.
Leaves with a Purpose
Even the jackfruit leaves find their place in Mangalorean homes. They are woven into little baskets—called Kottige—in which idlis are steamed. During Janmashtami and Ganesh Chaturthi, these leaf baskets become symbols of tradition and devotion, filling kitchens with the aroma of steamed idlis.
Rooted in Sustainability
The love for jackfruit is not just about taste—it is also about respecting nature. Long before “zero waste” became a popular idea, Indian kitchens had already embraced this way of living.
Even the seeds of jackfruit never go to waste. They are boiled or roasted as simple snacks or used in curries, often paired with Malabar spinach or Mangalore cucumber. If you’d like to try this, here is the recipe for Jackfruit Seeds Curry. Call it frugality, resourcefulness, or environmental consciousness—Mangaloreans have perfected the art of making every part of the harvest count.
More Than Just a Fruit
For generations, jackfruit has sustained families through harsh monsoons, brightened festive meals, and connected people to their land. In Mangalore, jackfruit isn’t just a fruit—it’s a way of life.
So the next time you see this big, spiky fruit hanging from a tree, remember: behind its rough exterior lies a world of delicious recipes and timeless traditions.
Health Benefits of Jackfruit
Incorporating jackfruit into your diet not only celebrates tradition but also supports a balanced, wholesome way of eating. Both raw and ripe jackfruit offer a range of health benefits. Theyh in are rich in dietary fiber, low in fat and a good source of potassium and antioxidants.
Recipes Using Jackfruit
Ponsa Mulik | Pelakai Garige | Ripe Jackfruit Fritters
Jackfruit Appam
Jackfruit Payasa
Raw Jackfruit & Chana Sukka
Raw Jackfruit Biryani
Brined Jackfruit Rind Chutney
Brined Jackfruit Sukka
Steamed Jackfruit Cake/ Pelakai da Adde
Ansa Phansachi Bhaji
Pansache Dhonas
Thank you for stopping by and exploring this Ingredient Diary with me. If you enjoyed reading about jackfruit (or have your own memories and recipes to share), I’d love to hear from you in the comments below.
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Happy Cooking and Happy Exploring!