Known for its taste and nutritional benefits, it is interesting to note that jackfruit is an extremely versatile fruit. One can use it in both raw and ripe form.
Leveraging this quality of the fruit, the brain behind Fruit N’ Root, Rajasree R. has been experimenting with the fruit since 2016. She has managed to use even its thorns.
“There are over 50 varieties of jackfruit in my native village of Nooranad in Alappuzha district. It is organically grown and all-natural. During summer, the yield is huge.”
Realising the potential of jackfruit flour, she enrolled for a training in mastering dehydrating technology for jackfruit in Krishi Vigyan Kendra (KVK) in Kayamkulam.
“I wanted to learn the art of making pasta using jackfruit flour but In the Central Tuber Crops Research Institute (CTCRI), Sreekariyam I came across the tapioca pasta-making machine.”
Since then, Rajasree has been researching ways to use different parts of the fruit like the rind and even the leaves to make everything right from flour to cosmetics and even toothpowder.