- Known As: Fannas; Jackfruit; Kathal
- Appearance: Jackfruit is one of the largest fruits in the world, with some varieties growing as large as 80 pounds (36 kilograms). It has a unique appearance with a spiky, greenish-yellow, or brownish outer skin that becomes rough and bumpy as it ripens. The fruit is typically elongated or oval-shaped, with a thick, fibrous rind.
- Texture: The flesh of ripe jackfruit is soft, juicy, and fibrous, with a texture. The individual pods or bulbs are surrounded by fibrous strands and are arranged in clusters around the central core of the fruit.
- Flavor: Ripe jackfruit has a sweet and tropical flavor. The flavor becomes more pronounced as the fruit ripens, with hints of floral and musky undertones.
- Aroma: Jackfruit has a sweet and fragrant aroma that intensifies as the fruit ripens. The scent is reminiscent of tropical fruits and can be quite strong, especially when the fruit is fully ripe.
- Nutritional Content: Jackfruit is a nutritious fruit that is low in calories and rich in vitamins, minerals, and dietary fiber. It is a good source of vitamin C, vitamin A, potassium, magnesium, and antioxidants such as flavonoids and phytonutrients. Jackfruit is also high in carbohydrates and provides a moderate amount of protein.
- Culinary Uses: Jackfruit is a versatile fruit that can be used in both sweet and savory dishes. In South and Southeast Asian cuisines, it is commonly used in curries, stews, soups, salads, and desserts. Ripe jackfruit can be eaten fresh as a snack or used to make smoothies, ice cream, jams, and preserves. Unripe jackfruit, which has a neutral flavor and meaty texture, is often used as a meat substitute in vegetarian and vegan dishes, such as jackfruit “pulled pork” or “jackfruit curry”.
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