Jackfruit (Kathal)

This ancient tropical fruit is heart-healthy, may help fight inflammation and is a great meat substitute! Its benefits include being heart-healthy, and promoting wound healing. Grown in Asia, Africa and South America, it belongs to the same plant family as figs and mulberries.

Under its thick, bumpy green rind is a stringy yellow flesh that you can eat raw or cooked in a variety of dishes. (Its seeds are also edible.)

Jackfruit is the largest tree-borne fruit in the world, weighing up to 40 pounds or more. Luckily, you don’t need to throw this massive fruit into your shopping cart. Some health food stores carry peeled and cut jackfruit portions in pouches or cans, ready to cook or eat.

A Jackfruit weighing 11kg yielded 7 bucket-full of eatables (pic below. It was grown in Malir, Karachi, and cost PKR400/kg at the Empress market.

Pic WhatsApp shared
Pic WhatsApp shared

But for some people, jackfruit isn’t safe to eat.

“If you have a latex or birch pollen allergy, avoid jackfruit,” warns Registered dietitian Gillian Culbertson. “Both of these allergies can have a cross-reaction with jackfruit.”

Jackfruit also has a lot of potassium, which can be harmful to people who have chronic kidney disease (CKD) or acute kidney failure. People with these conditions can develop hyperkalemia if they eat high amounts of potassium. Hyperkalemia is a buildup of potassium in the blood that can cause weakness, paralysis and heart attack.

More here.