I know that it does not need any introduction to the south Indians, due to its popularity. But I feel that I have to write something about it because now it is the season of jack fruit and I am almost surrounded by it. In my place it is called ‘chakka’.
I have to say that it is really a gift of nature, as it is very ‘pure’ and useful. ‘Pure’ in the sense it is not harmed in anyway by pesticides or anything. Moreover it is very nutritious. Even some doctors advise that there is no problem in having it for any amount that you can.
The parts of a jack fruit are very interesting. Let us take a look. The outer green – yellow skin which is full of spikes / projections ( ‘karimadal’ ). Inside the skin, there is a white hard part (‘ koonji’ ). Between the white part exists the most edible part, which is soft and pulpy ( ‘chula’ ). In a ripened fruit, it is yellow in color, otherwise white. Each ‘chula’ is covered by strip like materiasl (‘chakini’ ). The seeds are covered by a thin membrane (‘pada’) and are inside the ‘chula’. The terms given are in Malayalam as i couldn’t find the exact English word of each one.
There are mainly two varieties of jackfruit – ‘varikka chakka’ and ‘koozha chakka’. ‘Varikka’ is very sweet when ripened than ‘koozha’. According to the stages of development, it is also termed as ‘idichakka’, ‘kadachakka’ etc.
There are also a variety of dishes made from jackfruit. A sticky one called ‘puzhukku’, chips, curries and so on . . .