From Backyard Nuisance to Superfood
For generations, the jackfruit, or 'chakka' as it's known in Malayalam, was a humble staple, a symbol of sustenance that grew abundantly in backyards across Kerala. It was considered a 'poor man's fruit', often seen as a fallback during lean times and
something that required significant effort to prep. In recent decades, many trees were even cut down as the fruit was seen as a nuisance, often left to rot. However, a remarkable shift in perception is changing its destiny. This revival is driven by a growing awareness of its incredible health benefits, officially elevating it from a neglected giant to a celebrated superfood. Declared the state fruit of Kerala in 2018, the chakka is finally getting the recognition it deserves.
The Health-Conscious Comeback
A major driver of the jackfruit's renaissance is the growing health consciousness among younger Indians. Packed with fibre, vitamins C and B6, potassium, and antioxidants, jackfruit is a nutritional powerhouse. Its low glycemic index and ability to help regulate blood sugar have made it particularly popular. Unripe jackfruit has a meaty, fibrous texture that makes it an excellent plant-based substitute for meat in various dishes, appealing to vegans and vegetarians. Unlike many other crops, jackfruit trees are naturally resistant to pests, meaning the fruit is often grown without pesticides or chemical fertilisers, adding to its appeal for those seeking clean, organic food.
A Culinary Trip Down Memory Lane
For many young Malayalis, cooking with jackfruit is also a way to connect with their roots and childhood memories. The pandemic-induced lockdowns, which saw a surge in home cooking, played a significant role. With more time on their hands, many began exploring traditional, often elaborate, family recipes passed down through generations. The process of cutting and preparing a jackfruit is a communal activity, often involving the whole family, evoking a sense of nostalgia for simpler times. This shared experience, combined with the satisfaction of turning a humble fruit into a feast, has made jackfruit a star ingredient in modern Kerala kitchens.
The Stars of the Season: Beloved Dishes
The versatility of jackfruit is truly astounding. Young cooks are embracing a wide array of traditional preparations. A classic comfort food is Chakka Puzhukku, a savoury mash of raw jackfruit cooked with coconut, turmeric, and chillies, often served with a spicy fish curry. Another favourite is Idichakka Thoran, a flavourful stir-fry made from tender, shredded young jackfruit. For those with a sweet tooth, there's Chakka Varattiyathu, a rich, jam-like preserve made from ripe jackfruit, jaggery, and ghee, which forms the base for the decadent dessert Chakka Pradhaman, a festive kheer. Even the seeds, or chakkakuru, are used to make delicious stir-fries and curries.
Old Recipes, New Platforms
Social media has acted as a powerful catalyst for this trend. Instagram feeds and YouTube channels are buzzing with videos of young influencers and home cooks sharing their jackfruit adventures. From tutorials on how to cut the giant fruit to modern twists on classic recipes, these platforms have made traditional cooking more accessible and appealing to a new generation. Food bloggers and chefs are showcasing the fruit's potential, moving it beyond just a backyard staple and into the realm of gourmet and health foods. This digital word-of-mouth has been crucial in demystifying the fruit and inspiring culinary experimentation across the state and beyond.
