A summer afternoon, a jackfruit tree casting shade across the courtyard, and huge green, spiny fruit covering its trunk: the scene is very familiar to Bengalis. We see the jackfruit, Bangladesh's national fruit, as part of everyday life. But there are many surprising facts about it that few people know.

Some love the jackfruit for its sweet taste; others keep away because of its strong smell. Yet around the world the jackfruit is now becoming popular as a healthy food, an environment-friendly alternative and an important ingredient in international cooking. On the occasion of Jackfruit Day, here are some remarkable facts about one of the world's most amazing fruits.

The jackfruit's greatest claim is that it is the world's largest edible fruit to grow directly on the tree. A mature jackfruit usually weighs 5 to 20 kg, but in favourable conditions it can reach 30 to 50 kg. Even bigger jackfruits have been reported in rare cases.

Interestingly, despite their weight, jackfruits grow not at the tips of branches but on the thick trunk or main branches, which lets the tree bear their weight easily.

Many think the jackfruit grows only in Bangladesh, India or South Asia. In fact it is now grown in many tropical countries: Bangladesh, India, Sri Lanka, Nepal, Thailand, Vietnam, Malaysia, Indonesia, the Philippines, Brazil, Kenya, Uganda and even Florida and Hawaii in the United States. In favourable weather a jackfruit tree can bear fruit for several decades.

A single jackfruit often contains 100 to more than 500 bulbs, each with one seed inside. That means one fruit alone can potentially produce hundreds of new trees.

Unripe jackfruit is quickly becoming popular around the world. Its fibrous texture feels much like meat once cooked, so many restaurants in Europe and America use it to make burgers, tacos, sandwiches, curries, pizzas and barbecue. This is why many people know unripe jackfruit as a "plant-based meat".

People have always disagreed about the smell. To some it is wonderfully sweet and appealing; to others it is quite overpowering. Scientists believe the aroma comes from a mixture of various natural volatile chemical compounds, and differences in people's sense of smell and personal experience are why the same smell can seem pleasant to one person and unpleasant to another.

Jackfruit contains dietary fibre, vitamin C, potassium, magnesium, vitamin B6 and various antioxidants, which help boost immunity, aid digestion and support many normal body functions. But it is also relatively high in natural sugar, so it is best eaten in moderation.

With proper care a jackfruit tree can live 50 to 100 years or more. In many rural families the same tree has borne fruit for generation after generation, so to many it is not just a fruit tree but part of family heritage.

Jackfruit timber is durable, resists insects and is known especially for its golden-yellow colour. It is used for furniture, wardrobes, doors, windows, musical instruments and carving. In various parts of South Asia there is also a history of jackfruit wood being used in religious buildings and traditional crafts.

Monkeys, squirrels, jackals, bats and many species of birds like to eat jackfruit, and the scent of ripe fruit attracts animals from far away. So jackfruit trees also play a part in protecting local biodiversity.

Every year Bangladesh, India, Vietnam and Thailand export fresh jackfruit, frozen bulbs, jackfruit chips, seeds and various processed products to countries around the world. With demand for plant-based food rising, especially among health-conscious consumers, the international market potential for jackfruit is growing.

We often see the jackfruit as just a seasonal fruit, yet it is tied to stories of agriculture, the economy, the environment, nutrition, culture and changing food habits around the world. From being the largest fruit grown on a tree to finding a place on vegetarians' plates as a meat substitute, the jackfruit's journey is truly remarkable.

As the national fruit, the jackfruit is not only a symbol of pride; it is a natural resource whose proper use, preservation and valuation can also play an important role in Bangladesh's agriculture and food security.

Source: Jagonews24. First published in Bengali on The Agro News.