Originally from India, jackfruits are characterized by a pungent smell and coarse, thick hide that houses rich, meaty flesh. It is also known as the largest tree-borne fruit because it can grow up to 45 kg.
Due to the rise of veganism, or a lifestyle that circles around the consumption of only fruits and vegetables, the jackfruit has become a favorite for its ability to mimic the consistency and flavor of beef or pork, without actually harming animals.
The fruit has been used in an array of healthy recipes found in restaurants and kitchens across the globe. It has been claimed that eating jackfruit can lower the risk of diabetes.
Researchers are further analyzing the statement along with other health benefits that can be gained from indulging in the fruit.
Additionally, food scientists are eyeing the possibility that the fruit can be a staple crop on a continuously warming planet because its tree can thrive in humid to tropical climates.
In the Philippines, jackfruit is known as “langka” and is also used in a wide variety of recipes that range from sweet to savory because more and more people are becoming aware of the versatility of the fruit that can open new possibilities once explored.
With the ongoing popularity of the vegan lifestyle, there is an increasing demand for the supply of jackfruit across countries. Tapping into the production of jackfruit in several areas in the Philippines could open new opportunities for farmers to participate both in the local and global market.
The original article was first published in Agriculture Online.