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Jackfruit, also known as Artocarpus heterophyllus, is a versatile and delicious fruit that is a favorite across South and Southeast Asian cuisines. A native tree of southwest India, it is the largest tree-borne fruit, reaching up to 55 kg in weight. A mature jackfruit tree produces around 100-200 fruits in a year. The fleshy petals of the multiple fruit are eaten, and both ripe and unripe fruit are commonly used in cooking. In South Asia, it is boiled and used in curries, while in Southeast Asia, it is used in sweet concoctions or as a filling for stews and curries. Jackfruit is a rich source of nutrition, containing dietary fiber, vitamin B6, and moderate levels of vitamin C and potassium. It also provides a potential solution for food security problems in tropical countries. With its sweet flavor and multiple culinary uses, jackfruit is a widely cultivated and popular food item throughout the tropical regions of the world.