Jackfruit (Artocarpus heterophyllus) was the largest produced fruit in the world. It originated from India and required a tropical or subtropical climate to grow. It was considered an indigenous food crop that had been commonly consumed in India since ancient times due to the value added by its fruits. In recent years, it had gained popularity for its delicious taste and various health benefits. The plant was reported to have had antibacterial, anti-inflammatory, antidiabetic, antioxidant and immunomodulatory properties. Jackfruit was a nutritious fruit that was rich in carbohydrates, proteins, potassium, calcium, iron and vitamins A, B and C, as well as other essential nutrients when compared to other common fruits. In regions with food scarcity, jackfruit supplemented other staple foods due to its high carbohydrate content. The flesh of the jackfruit was starchy and fibrous, making it a good source of dietary fiber. The fruits and seeds were also processed in various ways to produce value-added products, such as chips, papads, pickles, ice-cream, jelly, sweets, beverages and preserved flakes. Jackfruit was a multi-purpose species that provided food, timber, fuel, fodder and medicinal and industrial products. The fruit was the primary economic product of the jackfruit tree and was used both when mature and unripe. Every part of the fruit and tree had health and economic value.