The jackfruit is a culinary cornerstone and cultural symbol in Sri Lanka, revered not just for its versatility but for its historical role in ensuring food security. Known as 'bath gasa,' or 'rice tree,' in Sinhalese, this fruit has long been a lifeline for the island's population, especially during times of crisis when other staples were scarce. From its fibrous, meat-like texture when unripe to its sweet, aromatic flesh when ripe, the jackfruit offers an incredible range of uses that has cemented its place in the nation's heart.
The historical and cultural importance of jackfruit
The jackfruit's journey to becoming Sri Lanka's national fruit is deeply intertwined with the island's history. During the early 1900s, at a time when rice cultivation was declining under British colonial rule, activist Arthur V. Dias recognized the fruit's potential as a consistent food source. Dias launched a nationwide campaign to plant a million jackfruit trees, distributing seedlings and encouraging villagers to cultivate them. This ambitious project earned him the heroic nickname 'Kos Mama' (Uncle Jack) and proved to be a masterstroke in establishing long-term food security for the island.
His efforts paid off dramatically during subsequent periods of hardship, such as World War II and the severe droughts of the 1970s. During these times, families relied on the abundant jackfruit trees in their backyards to survive. The fruit's role during these crises is so significant that, culturally, cutting down a jackfruit tree is still seen as almost illegal without permission in some areas.
Culinary versatility: polos, waraka, and kos ata
One of the jackfruit's most remarkable attributes is its ability to be used at almost every stage of its growth. This versatility is a hallmark of Sri Lankan cuisine, where different stages of the fruit yield completely different dishes. It's not uncommon for a single tree to supply multiple meals, from savory curries to sweet desserts.
Unripe jackfruit (Polos)
Young, unripe jackfruit is known as polos. At this stage, the fruit is mild in flavor and has a fibrous, meaty texture, making it an excellent vegetable substitute. One of the most famous Sri Lankan dishes is polos ambula, a rich and spicy baby jackfruit curry simmered for hours in a coconut milk and spice broth. The resulting dish is tender and flavorful, a staple accompaniment to rice.
Ripe jackfruit (Waraka)
As the jackfruit ripens (waraka), its pods become sweet and aromatic, with a flavor reminiscent of a blend of pineapple, banana, and mango. Ripe jackfruit is typically enjoyed raw as a dessert or snack, sometimes sprinkled with a little salt to enhance the flavor. It is also used to make sweet preparations like jams and is a key ingredient in many local sweet treats.
Jackfruit seeds (Kos Ata)
The large seeds from the ripe fruit (kos ata) are also highly nutritious and never go to waste. They can be boiled, roasted, or ground into flour. One popular dish is kos ata kalu pol maluwa, a black curry made from boiled seeds combined with roasted coconut. The seeds are also used to make sweet balls called kos ata aggala.
Jackfruit vs. Other popular tropical fruits
While Sri Lanka is home to many tropical fruits, including mangosteen, rambutan, and king coconuts, the jackfruit stands out due to its unique characteristics and historical role. A look at its nutritional profile compared to other fruits demonstrates its value.
| Nutrient (per 100g) | Jackfruit | Mango | Banana |
|---|---|---|---|
| Energy (kcal) | 95 | 60 | 89 |
| Carbohydrates (g) | 22.84 | 15.00 | 22.84 |
| Dietary Fiber (g) | 1.5 | 1.6 | 2.6 |
| Protein (g) | 1.72 | 0.82 | 1.09 |
| Vitamin C (mg) | 13.8 | 36.4 | 8.7 |
| Potassium (mg) | 448 | 168 | 358 |
As the table shows, jackfruit is a significant source of protein compared to many other tropical fruits, making it a highly nutritious staple.
The rise of jackfruit as a global vegan sensation
In recent years, jackfruit has gained international acclaim, particularly within the vegan and plant-based communities. The fibrous, shredded texture of the unripe fruit perfectly mimics pulled pork or chicken, making it a sought-after meat substitute for dishes like tacos, burgers, and sandwiches. Its ability to absorb seasonings makes it a culinary chameleon, adapting to a wide variety of global cuisines.
This modern popularity has seen jackfruit move from a humble backyard staple to a star ingredient in upscale restaurants and trendy cafes, both in Sri Lanka and abroad. Its status as a nutrient-rich, sustainable, and versatile food has secured its place not only in local kitchens but also on the global culinary stage. For more about jackfruit's global journey, read this article by BBC Travel: Jackfruit: the 'vegan sensation' that saved Sri Lanka.
Conclusion: More than a national symbol
The jackfruit is far more than just Sri Lanka's national fruit. It is a symbol of resilience, abundance, and innovation, deeply woven into the nation's cultural fabric. Its history as a food security lifeline, championed by figures like Arthur V. Dias, speaks to its vital importance. From the savory, slow-cooked curries made from unripe polos to the sweet, ripe waraka and the nutritious seeds of kos ata, every part of the jackfruit is celebrated in Sri Lankan cuisine. As it continues to gain international recognition as a versatile and sustainable plant-based food, the jackfruit remains a proud emblem of Sri Lankan heritage and resourcefulness.
