Panruti: The jackfruit capital of India

Panruti, a town in the Cuddalore district of Tamil Nadu, is known as the jackfruit capital of India for its large-scale commercial jackfruit farming. Unlike other parts of India, Panruti is unique in cultivating jackfruit year-round as a mono-crop – a single crop throughout the year. It holds the distinction of being the state's largest region for jackfruit cultivation, covering over 800 hectares of land. 

Each jackfruit tree in Panruti yields between 150 and 200 fruits per season. Annually, the region produces around 45,000 to 50,000 metric tonnes of jackfruit. 

Panruti jackfruit received the Geographical Indication or GI tag in April 2025 for its unique aroma, texture and soft pulp. These jackfruits are large, with some fruits reaching up to 50 kg.

Panruti jackfruit is known for its exceptional quality, and is exported worldwide due to its sweet and mild flavour. Exports and jackfruit processing contribute significantly to the local economy. Jackfruit is the state fruit of Kerala and Tamil Nadu.

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Historic town and trees

The town of Panruti has thrived for over two centuries, primarily fueled by its robust jackfruit and cashew industries. It’s a prominent hub for business, renowned for its agricultural prowess and cultural heritage. Panruti derives its name from Tamil words ‘pan’ and 'ruti', meaning song and music, respectively. 

Locals in Maligampattu point to a century-old tree as a testament to the village's historical jackfruit heritage. It is laden with fruits every season even now. Most trees are over 40 years old.

Panruti's affinity for jackfruit extends beyond cultivation; it boasts one of India's highest per capita consumption rates of the fruit.

The green, unripe jackfruit with a firm, fibrous texture is a staple vegetable in local cuisine. It is used in savoury dishes such as curries and salads and features prominently in recipes like Jackfruit Biryani and Palakai Poriyal, a stir-fry that combines jackfruit with coconut and aromatic spices. 

As the fruit ripens, it softens and develops a naturally sweet, tropical flavour that blends notes of pineapple, mango, and banana. Ripe jackfruit is a popular ingredient in cakes, puddings, ice creams and Jackfruit Payasam.

Commercially, farmers focus on traditional varieties that fruit once annually, typically flowering between mid-November and mid-February. Tender jackfruit hits the market from March to August, with ripening occurring from June onwards, though some late varieties may mature as late as October.

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Jackfruit crop cycle

Typically, a jackfruit tree starts production from the seventh or eighth year onwards. Grafted plants can start yielding from the fourth year. 

A tree attains its peak bearing stage in about 15-16 years of planting. At this stage, a tree bears up to 250 fruits annually, with some yearly fluctuations in yield.

The organic jackfruit trees in Panruti grow to medium to large sizes, standing between 15 to 20 m tall. They feature broad, spreading canopies with sturdy branches and dark green, glossy leaves that are oblong to elliptical with noticeable veins.

Panruti jackfruits are oblong or oval-shaped, often large, weighing anywhere from 10 to 50 kg, though smaller variations exist. The fruit's skin starts green with hard spiny protrusions, maturing to a yellowish-brown as it ripens, becoming softer and more leathery. The pulp, arranged in segments around large, flat seeds, transitions from fibrous when unripe to tender and juicy when ripe, sporting a golden-yellow hue. Compared to other types, it's non-sticky and easier to handle.

Panruti's historical roots are deeply intertwined with its agricultural prosperity. The region's significance is documented in various historical texts and inscriptions like the Madras District Gazetteer, South Arcot, published in 1906. It highlighted Panruti's role as a major trade centre for cashew and jackfruit, emphasizing its economic importance.

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