Jackfruit, Memories, and Home

Where the Heart Belongs

In the district of Kancheepuram, Tamil Nadu, there’s a quiet village called Saathananjeri—my hometown. Though I’ve long since moved away, the village still calls me back. Whenever I visit, I bring back one sweet treasure from my childhood: jackfruit from our backyard tree.

That jackfruit tree isn't just part of the land. It’s part of our family history.

A Jackfruit Tree Full of Memories

As a child, I was mesmerized by how the large, spiky jackfruits clung to the trunk like ornaments. Inside, they held golden bulbs of fruit—sweet, sticky, and full of life. The scent filled our home and clung to our hair, clothes, and memories.

In Tamil culture, jackfruit is one of the sacred mukkani fruits: ma (mango), pala (jackfruit), and vaazhai (banana).

Among the three, pala—jackfruit—feels the most nostalgic to me. It’s not just a fruit. It’s a memory, a symbol of heritage, and a taste of home.

Rooted in Nostalgia

“My childhood was spent playing hide and seek around this tree,” my mother once said as we stood beside it one summer.

That tree has stood through generations—monsoons, festivals, evening prayers, and shared laughter. Whenever we left Saathananjeri, we brought jackfruits with us, waiting days for them to ripen. The scent would slowly fill the house, signaling it was time for jackfruit payasam, a traditional Tamil dessert that my mother made only when the fruit was at its peak.

Homemade Jackfruit Paayasam

How to Make Jackfruit Payasam (Tamil-Style Recipe)

Here's a simple way to recreate it in your own kitchen.

Ingredients:

• 1 cup ripe jackfruit pods (chopped)

• 1 cup thick coconut milk

• ½ cup jaggery

• 1 tbsp ghee

• 2 tbsp grated coconut

• ½ tsp cardamom powder

• 1 tbsp cashews

• 1 tbsp raisins

Instructions

1. Cook the jackfruit with a little water until soft. Let it cool, then blend into a smooth puree.

2. In the same pan, combine the puree and jaggery. Stir on low heat until the mixture thickens.

3. Add coconut milk, cardamom powder, and a pinch of salt. Simmer gently.

4. In a separate pan, roast the cashews, raisins, and grated coconut in ghee until golden.

5. Stir the roasted mix into the paayasam. Serve warm or chilled.

This isn't just a sweet dish-it's a spoonful of memory, layered with tradition and love.

Home in Every Bite

Even now, far from Saathananjeri, the smell of jackfruit brings me back. I can hear the rustling of leaves, the hum of insects, and the laughter of cousins running through the yard.

Whether in a bowl of jackfruit payasam, a spoon of spicy jackfruit curry, or eaten fresh from the fruit, jackfruit is home in edible form. It connects us to where we came from and reminds us of who we are.

It’s more than a taste. It’s a feeling—the sound of old stories, the tenderness of family, the comfort of tradition.

From South Indian kitchens to Tamil festivals, jackfruit is woven into the fabric of our food and culture. If you’ve never tried jackfruit payasam before, now’s the perfect time to experience it.