Gazipur jackfruit

The story

Jackfruit, kanthal, is the national fruit of Bangladesh and grows in almost every village, but Gazipur has a special place in the trade. The district sits on the southern edge of the Madhupur tract, where slightly raised red laterite soil drains well and suits the deep-rooted jackfruit tree. In upazilas such as Sreepur, Kapasia, Kaliakair and Kaliganj, jackfruit trees line homesteads, roadsides and whole hillocks, and the agriculture department counts thousands of hectares under the crop. Sreepur in particular has grown into one of the busiest jackfruit hubs in the country.

From late May the fruit begins to ripen, and through June and July roadside markets fill with heaps of jackfruit loaded onto trucks for Dhaka, Chattogram and beyond. Bangladeshi buyers sort jackfruit into two broad types by texture rather than by named variety: khaja, with firm, crunchy bulbs that come away cleanly, and gala or rasa, with soft, very juicy, melting bulbs. Many trees fall somewhere in between. Green jackfruit is also cooked as a vegetable, and the seeds are roasted or added to curries.

Gazipur jackfruit was among the twenty-four products whose Geographical Indication certificates were handed over in April 2025, with the Gazipur district administration as the registered holder. It was the first time the national fruit itself received a GI tag. The registration recognises the area and its growing tradition; it is not a quality guarantee for any individual tree or seller.

How to spot the real Gazipur jackfruit

No single feature on the skin proves that a jackfruit was grown in Gazipur, so focus on ripeness and handling, and check origin by asking. A ripe fruit gives off a strong, sweet smell at the stalk end, the green skin turns yellowish-brown, and the spines spread slightly apart and flatten so they no longer prick sharply. When tapped, a ripe fruit sounds dull rather than hollow, and it gives slightly under firm pressure. A fruit that is yellow outside but smells green, or that has a sour or alcoholic smell, is either unripe or overripe and fermenting. Newspapers have reported jackfruit being forced to ripen with chemical agents; such fruit often has uneven colour inside and weak aroma. Ask the seller whether you are getting khaja or gala, since that matters more to taste than size.

Buying tips

Ask which upazila and orchard the fruit is from, the approximate weight, and when it was cut. A jackfruit cut a few days before full ripeness travels well and finishes ripening at home, while a fully ripe one may split in transit. Because a single fruit can weigh anywhere from a few kilos to well over ten, check whether the price is per piece or per kilo and how the seller will pack it so it does not leak.

On Midmart each shop charges its own delivery, and a heavy jackfruit can cost more to send than lighter fruit, so ask for the delivery charge before you order. Midmart never takes payment or delivers: you and the seller agree directly on payment and courier. Gazipur on a listing is a claim, not a certificate, so ask where the tree stands and when the fruit was picked.

Keeping it fresh

Keep a whole, not yet ripe jackfruit in a cool, airy place off the floor and check it daily; it usually ripens within a few days. Once ripe, open it within a day. Oil your knife and hands to handle the sticky latex, separate the bulbs, and keep them in a covered box in the fridge for two to three days. Bulbs freeze well for later use, and the seeds can be dried and kept for curries.

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