Jackfruit or Indian breadfruit – plant of the family
mulberry, a close relative of the breadfruit. Jackfruit
is the national fruit of Bangladesh.
Jackfruit is the largest edible fruit that grows
on trees: 20-90 cm long and up to 20 cm in diameter, they
weigh up to 34 kg. Their thick rind is covered with numerous
conical protrusions. Young fruits are green, with
when ripe they become green-yellow or brown-yellow
and when tapped, they make a hollow sound (unripe fruits
– deaf). Inside, the fetus is divided into large lobes containing
yellow aromatic sweet pulp, consisting of juicy
soft fibers. Each slice contains one
rather large, oblong white seed long
2-3 cm. The cut fruit has a pleasant specific
scent slightly reminiscent of banana and pineapple. As well as
the smell of exotic fruit, the bouquet has a light,
almost subtle shade of artificiality, close to
the smell of acetone (if you have ever tried very
ripe bananas or melon – this shade is also present there).
The peel has a specific, slightly unpleasant odor,
and contains adhesive latex, therefore it is recommended before
by cutting the fruit, grease your hands with sunflower oil or
wear rubber gloves.
Overripe fruit turns brown and spoils quickly,
but it can be kept in the refrigerator for 1-2 months.
India (Eastern Ghats) is considered the birthplace of jackfruit and
Bangladesh; now it is most common in the Southeast
Asia and the Philippines. There are also landings in the eastern
Africa (Kenya, Uganda). On the islands of Oceania and in the tropics
New World, besides northern Brazil and Suriname, jackfruit
quite rare.
Jackfruit wood is used to build large houses, and also produce
furniture and musical instruments as wood
renowned for its durability and excellent golden
color. In the 19th century, a yellow dye that was obtained
from the peel and from the trunk of the jackfruit tree, was very valuable
trade product. In Thailand, it was used for
dyes of silk, cotton and monks’ clothing. From the trunk of a tree
they also extract latex, which is contained in the fruit itself
and in the leaves, it has excellent viscosity; made of it
very high quality glue.
Selection, storage, use
The jackfruit skin should be greenish yellow and intact.
It should be firm to the touch, but not firm. When the fruit is ripe
the peel stretches, becomes elastic and publishes a subtle
aroma. Too strong smell indicates that the jackfruit is already overripe.
To peel the fruit, slice it lengthwise and remove the resin. Delete
also the core and press down on the rind to separate the pieces of the fruit
apart. Cut out the pulp with a knife and select the seeds.
Jackfruit can be stored in the refrigerator for no more than 3-5 days, and in the freezer
camera – up to two months.
Benefits of Jackfruit
Fresh jackfruit contains (per 100 g):
Calories 95 Kcal
Vitamin C 13,7 Potassium, K 448 Vitamin
B3 0,92 Magnesium, Mg 29 Vitamin E 0,34 Calcium, Ca 24 Vitamin
B6 0,329 Phosphorus,
P 21 Vitamin B5 0,235 Sodium,
On 2
Full composition
Ripe fruits contain from 30 to 40% edible pulp,
they are very nutritious and contain about 40% carbohydrates
(starch) – more than in bread. Therefore (and because of the cheapness)
jackfruit in India is called “bread for the poor”. Seeds
also nutritious – they contain 38% carbohydrates, 6.6%
proteins and 0.4% fats; they are most often fried and eaten
like chestnuts.
Ripe fruits are eaten fresh, they make marmalade, jelly,
candied. Unripe fruits are used as vegetables –
they are boiled, fried and stewed. Low-calorie jackfruit pulp,
rich in vitamin
A, sulfur, potassium,
calcium and phosphorus.
Fully ripe pulp wedges can be frozen
and store in the refrigerator. Numerous seeds, and their
the fruit can be up to 300, fried and eaten like chestnuts.
The blanched fruit flowers are added to the spicy
capsicum or shrimp sauce. Young leaves
can be added raw to papaya salad.
Absolutely everything is used. The peel can be candied
or pickled, and it is also suitable as feed
for animals. Fruit of thailand – giant jackfruit
Jackfruit pulp goes well with ice cream
and other fruits and sweets, especially the pulp in coconut milk in the form of a fruit salad. From jackfruit you can
prepare an unusual filling for pies and even cut
and bake the fruit like vegetables.
Jackfruit goes well with all meat and fish dishes; also the fruit can be cut into cubes and garnished
spicy appetizers on top, such as fish or chicken salads.
Vinaigrette with the addition of jackfruit gets very tempting
and delicious taste. For preparing a side dish for meat,
Jackfruit is enough to chop and grill for
a few minutes. Jackfruit can be stuffed with chicken,
which will give the meat an exotic piquant flavor.
The jackfruit tree is believed to bring good luck as
its Thai name means “support, help”. therefore
Savory trees grow in many gardens near the houses.
It is believed that due to its copper-green color (and copper is considered a magical metal in Thai folklore),
jackfruit seeds have talismanic properties that
protect the owner from gunshot wounds and wounds inflicted
sharp objects.
Jackfruit is also used for medicinal purposes.
The roots of the tree are used to treat diarrhea, and the flowers
have anti-diuretic properties. Young, immature
fruits are astringent and are applied to the skin.
The ripe fruit has laxative properties. It is believed
that jackfruit leaves brewed as herbal tea
increase the amount of milk in nursing mothers.
Dangerous properties of jackfruit
Jackfruit can be harmful for individual intolerance and
allergies to any of its components.
Also, people who are not used to this type of food, having tried for the first time
jackfruit can cause stomach upset.
Jackfruit is an exotic fruit for us. But in India they love him and know how to cook. Learn from the video how the Indians prepare this delicacy.
