Due to the current Covid19 pandemic and the resulting lockdowns across India, Goa, one of the tiniest states in the country, which is located in Western India along the Arabian Sea coast, appeared to suffer from the lockdown. The majority of the food supplies for Goa, which is a popular tourist destination for both domestic and international visitors, comes from its surrounding states. The supply of fresh green vegetables decreased along with a scarcity of food grains, fish, and meat because all state and international borders were closed. However, the jackfruit, which was like food sent from heaven, arrived to save the day.

In any case, the Jackfruit, known as “Ponos” in the local language, has a long history in Goa. The indigenous and underappreciated jackfruit tree is honored in Goa during the Ponsachem fest, also known as the Jackfruit festival, where people pay homage to the tree by donning clothing inspired by it and consuming the fruit in a variety of ways. The name ‘Kathal de Goa’ is used in North India to refer to the jackfruit, and currently in Goa, numerous organizations market jackfruit preserves such as fruit leather or ‘saath’, standardized juice, squash, pulp, pickles, jam, and chips under this brand name. In India, jackfruit is eaten both raw and cooked, when it ripens and takes on a honey-like sweetness and banana-like flavor.

‘Xacuti’ (pronounced Shakuti) is a popular vegetarian curry from Goa that has a complicated spice blend that includes white poppy seeds, chopped or grated coconut, and big dried red chilies.

However, this underutilized fruit is also well utilized in other areas of India. ‘Enchorer Dalna’ is a well-known dish from the area of Bengal that consists of raw jackfruit curry fried in mustard oil with potatoes, and ‘Chakka Erissery’ is a dish from the southern state of Kerala that features jackfruit cooked with roasted coconut and spices in a curry manner.

In the minds of the Lucknow residents, ‘Kathal Biryani’ (Jackfruit Biryani) is unique. Lucknow, where the culinary skills of the connoisseur Nawabs of Awadh are celebrated and special chefs are employed. The term Biryani refers to meat cooked with rice and fragrant spices. However, a creative adaptation of the biryani was presented in Lucknow for the vegetarian majority. When the jackfruit is in its raw state, it is chosen, chopped into the right pieces, marinated, and prepared with rice like a Biryani since it is a very fibrous fruit. Another well-known dish is kathal ki macchli, which is made by slicing raw jackfruit, covering it in spices, and then frying it in oil to create a taste that is very similar to that of a fish fillet.

A compendium of at least fifteen jackfruit recipes was recorded in a book titled “Soopa Shastraa” during the Jain dominion in the southern state of Karnataka in the late 15th century, tracing the history of jackfruit in Indian cuisine. The Sultans of Mandu’s ‘Nimatnama’ (cook book), another later day collection, also includes jackfruit recipes that utilize more of the ripe kind rather than the raw. The use of green jackfruit as a vegan meat alternative has become popular outside of India in recent years, although the practice really originated there. Perhaps one of the reasons why jackfruit is frequently seen by vegetarians as a nonvegetarian treat is its high fiber content, mild flavor, and cuts.

It’s possible to mistake jackfruit for breadfruit, which is found on India’s Western coast. Although breadfruit has a similar rough green rind, it is much smaller than a jackfruit. According to popular belief, the breadfruit was first brought to India during the colonial period. The fruit has a smooth, creamy texture and resembles bread when baked.

Another tree that yields eatable flowers is the ‘Saijan,’ which is often cooked as a sour-tasting vegetable that is highly popular in Punjab. The flowers are also used in a raw combination with yogurt and a few seasonings to make the delicious ‘raita. ‘ The drumstick pods, which grow readily from this tree with little work and are a wonderful source of vitamins and minerals that help keep the bones strong, are the most popular. The soups created from drumstick curries from various parts of India are wonderful, as they aid in getting rid of weakness and tiredness while also strengthening the immune system. The drumsticks are the most important component of the South Indian Sambhar curry, and they are chewed to release all of its beneficial immune-enhancing properties.

Usually, fruits or nuts come to mind when considering trees as a source of food, but jackfruit, breadfruit, and drumsticks serve as a reminder that they may also be used as vegetables. Most vegetables are produced yearly and must be replanted every season and cared for in order to get the vegetables, but these trees only need to be planted and maintained during their early stages of development, and after they have grown, they may survive for many years without any particular care. In addition to their nutritional value, they offer timber, shade for other species like birds and insects, and help prevent soil erosion.

Similarly, there are a number of trees in India that need attention. One of these is known as the ‘Gunda’ or ‘Lasoda’, likely named for its sticky, gum- or glue-like consistency. It’s called “GumBerries” in English, and it’s used to produce pickles and curries.
The Mahuwa tree is another species that predominates in central and eastern India. Its flowers are highly fragrant, and many indigenous tribes collect them to ferment and then distill them into county liquor. Fresh flowers that fall from the tree are gathered and squeezed, and the nectar that results is used as a natural sweetener in the preparation of desserts. Following drying and crushing, the flowers are used as flour for baking bread, and after the flowering season, the fruits are harvested and used to make a dry vegetable dish. The oil from the seeds is also tasty and resembles a butter that is frequently used by indigenous tribes who live in woods and rely heavily on Mahuwa trees for much of their diet.

Cluster figs, sometimes known as goolar, are another illustration of a food tree. Birds are the only ones who consume goolar nowadays. However, these nutritious sweet fruits are unintentionally walked upon. They were once enjoyed as a patty-like dish called ‘Goolar ke Kebab’ with lentils, as well as pickles and several vegetable preparations when they were unripe. When they are ripe, they are also sweet, but the only disadvantage is that the fruit is covered with small insects that must be removed before eating.

Treespinach, often known as ‘Chaya,’ is a fast-growing plant that is said to have originated in Mexico’s Yucatan peninsula. The leaves have stinging hairs that release cyanides, making them inedible in their natural state. As a result, these are eaten once they have been properly prepared. The vegetable hummingbird tree, known as ‘Agastaya,’ also has edible leaves that have been utilized medicinally.
The positive aspect is that there are a lot of passionate people out there these days advocating for and expanding the market for traditional, sustainable foods. It should be remembered that tree leaves may not always be safe to eat; they may occasionally include harmful compounds or have a high cellulose content that is not suitable for the human digestive system, or they may have insects or larvae clinging to them.

Tree planting is always a wise decision; the benefits far outweigh the effort, and many people are now encouraged to have kitchen gardens, terrace gardens, and vertical gardens, not only for the present but also for a future in which such pandemics may persist for months or any such eventuality that may need us to be self-sufficient, which is not at all a bad thing. The tastiest fruits are the ones from one’s own garden, even if they aren’t. Even when food supplies are plentiful, let’s not let this passion for planting trees and plants that yield food wane.