Artocarpus heterophyllus – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Tropical

India (possibly indigenous in Western Ghats region),

Natural Habitat

Edible Uses

Edible portion: Fruit, Seeds, Leaves, Flowers. Fruit - raw or cooked in a variety of ways. The pulp of young fruit is rich in carbohydrates and is usually cooked as a vegetable. The fruit becomes sweeter as it ripens, as some of the carbohydrates are converted into sugars. It is often eaten raw at this stage, but is also still cooked as a vegetable. The rind of the fruit yields a fair jelly. The fruit case is enormous, it can be 30 - 50cm long, weigh up to 20kg and contain up to 500 individual golden-coloured fruits. They have rather a strong smell which some people do not like, though they can be dried when the smell is less. Seed - cooked. Lovely when boiled or roasted, with a flavour and texture similar to chestnuts. They can be ground into a powder and used in making biscuits. The seeds have a high starch content and about 5% protein. When boiling the seeds, the water is sometimes changed 2 or three times in order to remove an objectionable odour. Very young fruits and leaf shoots - cooked in soups and stews. Young male flowers are eaten mixed with chillies, sugar, salt etc. There can be 100-500 seed in a fruit. Unlike breadfruit, there are no seedless Jackfruit. When ripe the unopened fruit has a strong smell.