The mere mention of jackfruit stirs fond childhood memories of Goan summers. The baby jackfruit meant breakfast to us brats unshackled from the tyranny of the school year. You slit the fruit open with your hands, scooped up the fleshy nuggets and then spat out the seed.
The Konkani word for jackfruit is the same as the Sanskrit panas. In Goa, two varieties obtain, differing in the nature of the flesh: the pulpy rasaal, and the firmer, crispier kaapo. The fruit is abundant along India’s Konkan and Malabar coasts. Look up the Wiki link above for details.
A more generous fruit would be hard to cite. The flesh is eaten as is, or used as the main ingredient in several traditional preparations. The chewy saatth, prepared by grinding and flattening the pulp and then drying it in the sun, is much relished in Goa and other south Indian states. The roasted seed is a wholesome snack and jackfruit chips make for irresistible nibbles. To cap it all, the neighbourhood cow is ever grateful for the skin tossed her way.