Jackfruit is another tropical summer fruit of an evergreen tree. Jackfruit is also the largest tree fruit and an inviolable part of havyaka culture, deeply rooted into its culinary heart. There are several varieties of jackfruit. They are mainly classified into two categories - Bakke and Halasu (Amli). The flesh of a Bakke is firm which is commonly available in the market and usually consumed just plain. Halasu (Amli) is more fibrous and soft, and is used to make a sweet dish Kadbu. Both Bakke and Halasu are used in havyaka cuisines when unripe, and consumed as-is when ripe.

The jackfruit has long been an intrinsic part of Havyaka cuisine. Combined with its versatility as a vegetable / fruit it lends itself to a variety of dishes, sweet to savoury, simple to special. Jackfruit can be consumed in more ways than one can imagine. These traditional recipes reflect the creativity and originality of havyaka generations past, who made the most of local ingredients.