It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.[8] The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.[8] The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The flavour is similar to a tart banana. In Kerala, two varieties of jackfruit predominate: varikka and koozha.
Varikka has slightly hard inner flesh when ripe, while the inner flesh of the ripe koozha fruit is very soft and almost dissolving. A sweet preparation called chakka varattiyathu (jackfruit jam) is made by seasoning the varikka fruit flesh pieces in jaggery, which can be preserved and used for many months. The jackfruit is one of the three auspicious fruits of Tamil Nadu, along with the mango and banana, known as the mukkani . These are referred to as ma-pala-vaazhai (mango-jack-banana). The three fruits (mukkani) are also related to the three arts of Tamil (mu-Tamizh).[24] Jackfruit is the national fruit of Bangladesh.
