The jackfruit (Artocarpus heterophyllus) is an evergreen tree of the mulberry family (Moraceae), native to tropical Asia and widely cultivated across humid tropical regions for its massive fruits and strong wood. When unripe, the green fruit is used as a vegetable, while the ripe fruit is eaten fresh for its sweet, mildly acidic flesh. The seeds are also cooked and eaten locally. Jackfruit is rich in carbohydrates and provides a good source of energy, along with important vitamins such as vitamin C, vitamin A, and several B-complex vitamins. It also contains dietary fibre, potassium, magnesium, and antioxidants that support digestion, heart health, and immunity. The seeds are high in protein and minerals, making jackfruit a nutritious food for both fresh consumption and cooking.
In Kenya, jackfruit—locally known as fenesi—is increasingly grown as both a food and income crop. About 65 % of Kenya’s jackfruit production is in Busia County, with significant cultivation also in Kakamega, Bungoma, Vihiga, and across Nyanza, Coastal, Central, and Eastern counties such as Kwale, Kilifi, Murang’a, and Meru. The warm, humid climates and well-drained soils favours its growth. Kenyan farmers are expanding production to supply urban markets and explore value-added uses, from fresh fruit to processed products.