jackfruit

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Jackfruit
Jackfruit tree with fruit
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Rosales Family: Moraceae Tribe: Artocarpeae Genus: Artocarpus Species: A. heterophyllus
Binomial name
Artocarpus heterophyllus Lam.

The jackfruit (Artocarpus heterophyllus or Artocarpus heterophylla^[1]) is a species of tree in the mulberry family (Moraceae), which is native to parts of South and Southeast Asia. It is well suited to tropical lowlands. Its fruit is the largest tree borne fruit in the world^[2], seldom less than about 25 cm (10 in) in diameter. Even a relatively thin tree, around 10 cm (4 in) diameter, can bear large fruit. The fruits can reach 36 kg (80 lbs) in weight and up to 90 cm (36 in) long and 50 cm (20 in) in diameter. The jackfruit is something of an acquired taste, but it is very popular in many parts of the world. The sweet yellow flesh around the seeds is about 3–5 mm thick and has a taste similar to that of pineapple, but milder and less juicy.

Cultivation & Ecology

Jackfruit opened

The jackfruit (not to be confused with the Durian fruit) is native to India, Bangladesh, Nepal and Sri Lanka. It is also possibly native to the Malay Peninsula, although it it may have been introduced there by humans. It is commercially grown and sold in South, Southeast Asia and northern Australia. It is also grown in parts of Hawaii, Brazil, Suriname, Madagascar, and in islands of the West Indies such as Jamaica and Trinidad. It is the national fruit of Bangladesh and Indonesia. Jackfruit plants are frost sensitive. The jackfruit bears fruit three years after planting.^{[citation needed]} In areas where they are cultivated, jackfruit trees are a highly valuable resource, particularly for poor rural families. The tree bears fruit for over six months, yielding many fruits over the course of the season. The starchy fruit is a good substitute for rice, for which reason the tree is called "rice tree" by rural Sri Lankans.^{[citation needed]}

The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago. Findings also indicate that Indian Emperor Ashoka the Great (274–237 BC) encouraged arbori-horticulture of various fruits including jackfruit. Varahamihira, the Indian astronomer, mathematician, and astrologer, wrote a chapter on the treatment of trees in his Brhat Samhita. His treatise includes a specific reference on grafting to be performed on trees such as jackfruit. ^[3]

The jackfruit is considered an invasive species in Brazil, specially in the Tijuca Forest National Park in Rio de Janeiro. The Tijuca forest is mostly an artificial secondary forest, whose planting began during the mid-nineteenth century, and jackfruit trees have been a part of the park's flora since its founding. Recently, the species expanded excessively, due to the fact that its fruits, once they had naturally fallen to the ground and opened, where eagerly eaten by small mammals such as the common marmoset and the coati. The seeds are dispersed by these animals, which allows the jackfruit to compete for space with native tree-species. Additionally, as the marmoset and coati also prey opportunistically on bird's eggs and nestlings, the supply of jackfruit as a ready source of food has allowed them to expand their populations, which has negatively impacted the local bird population. Between 2002 and 2007, 55,662 jackfruit saplings were destroyed in the Tijuca Forest area in a deliberate culling effort by the park's management. ^[4].

Commercial availability

Outside of its countries of origin, fresh jackfruit can be found at Asian food markets. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugar syrup, or frozen. Dried jackfruit chips are produced by various manufacturers.^{[citation needed]}

Parts

Skin
The skin of the jackfruit is thick and prickly. In the Philippines, its texture is imitated by woodcarvers who produce prickly-textured bowls in the shape of the jackfruit.^{[citation needed]}

Flesh
The flesh of the jackfruit is starchy and fibrous. It provides food energy and is a source of dietary fibre. Varieties of jackfruit are distinguished according to the characteristics of the fruits' flesh. In Brazil, three varieties are recognized. These are: jaca-dura, or "hard" variety, which has the hardest flesh and the largest fruits, which weigh between 15 and 40 kilograms each; jaca-mole, or "soft" variety, which bears smaller fruits, with softer and sweeter flesh; and jaca-manteiga, or "butter" variety, which bears sweet fruits, whose flesh has a consistency intermediate between the "hard" and "soft" varieties.^[5].

Seeds
The seeds of the fruit are also edible, and contain starches and dietary fibre. They may be prepared by boiling or roasting, or made into a flour.^{[citation needed]}

Dishes and preparations

Young jackfruit

Jackfruit is commonly used in South and Southeast Asian cuisines. It can be eaten unripe (young) or ripe, cooked or uncooked. The seeds may be boiled or baked like beans. The taste is similar to chestnuts. The leaves are used as a wrapping for steamed Idlis.

Young fruit

Unripe (young) jackfruit may be eaten whole. Young jackfruit has a mild flavour and distinctive texture. The cuisines of India, Bangladesh, Sri Lanka, Indonesia, Cambodia, and Vietnam use cooked young jackfruit. In many cultures, jackfruit is boiled and used in curries as a staple food.

Dishes

Jackfruit Papadums from Bangalore, India.

Jackfruit chips

Illustration of the size of jackfruit.

• Kathal Subji: Spicy vegetable with raw jackfruit from Uttar Pradesh, Punjab and Assam, India.
• Gidde: Famous in South karnataka such as Udupi and Mangalore'.
• In Udupi and Mangalore, a dish is prepared by soaking the unriped fruit in salt garins for months.
• Kathal Aachar: Pickle made of jackfruit from Uttar Pradesh & Assam.
• Pilakkai Kandbu and Dosa: Sweet dishes made with ripe jackfruit from Mangalore, India.
• Gujjeda Kajipu: Dry spicy curry of raw jackfruit from Mangalore, India.
• Ghariyo: Sweet jackfruit dish from Mangalore, India.
• Saath: Jackfruit pappadam, served as a snack in Goa and Mangalore, India.
• Jackfruit Halwa: a sweet made from ripe jackfruit, in Udupi cuisine.
• Chakka Pradaman: Jackfruit pudding from Kerala, India.
• Enchorer Torkari: Curry made from unripe jackfruit in West Bengal, India and Bangladesh.
• Chakka Varattiyathu: Ripe jackfruit jam (with jaggery and ghee) from Kerala, India.
• Chakka Varauthathu: Jackfruit Chips from Kerala, India.
• Idiyan chakka: Whole tender jackfruit, pounded and cooked with spices, from Kerala, India.
• Chakka aviyal, Chakka erisseri: Dishes made with sliced unripe jackfruit and other vegetables, from Kerala, India.
• Panasa Koora/Panasa Pottu Koora: Jackfruit Curry made from unripe jackfruit in coastal Andhra, India.[3]
• Gudeg: dish from Yogyakarta, Central Java, Indonesia.
• Lodeh: Indonesian vegetable dish with coconut milk.
• Gule Nangka: Indonesian spicy curry.
• Raithey: sour curry with boiled unripe jackfruit, raw mango & raw papaya, part of Navayath cuisine from Bhatkal,Karnataka, India.
• Fansa Nevaryo: sweet Navayath dish of rice ground with ripe jackfruit, stuffed with coconut and jaggery, wrapped in banyan leaves, and steamed. From Bhatkal,Karnataka, India.
• Humba Nangka:curry made from unripe jackfruit and coconut milk. From Bohol, Philippines.
• Gatti or Gidde: dish from Tulu, where ripe jackfruit is ground with rava to form thick paste, wrapped in a teak leaf, and steamed.
• An optional ingredient in Sayur asam (Indonesian clear soup; the name means tamarind vegetables)
• Used in Indonesian Minangkabau cuisine.
• Kiri Kos: A creamy jackfruit curry cooked with coconut milk, from Sri Lanka.
• Polos Ambul: Unripe jackfuits cooked with spices from Sri Lanka.
• Kalupol Maluwa: Jackfruit seeds cooked with spices and mixed with scraped coconut from Sri Lanka.
• Fanas Poli: Sun dried jackfruit pulp with sugar, from Konkan.
• Gỏi mít (or Mít trộn): jackfruit salad dish in Central Vietnam.
• Nhút mít: salted jackfruit popular in Central Vietnam.
• Jackfruit chips (for example, the Nafiri brand from Surabaya, Indonesia).
• Asian iced desserts, including Indonesian and Filipino versions
• Turon, a Filipino dessert made of banana and jackfruit wrapped in an eggroll wrapper.
• Sometimes an added ingredient for cassava cake.
• An optional ingredient in kolak, an Indonesian mung bean and coconut based dessert.
• It is thought that jackfruit is the basis for the flavour of Juicy Fruit chewing gum.^{[citation needed]}
• Vitamin Water sells a jackfruit–guava (a Vitamin B and theanine) beverage.
• Jackfruit is used in smoothies, milkshakes, and sweets.
• Atu Kos Sri Lankan smoked jackfruit, preserved for use out of season

Wood

A kutiyapi, made of jackfruit wood

The wood of the tree is used for the production of musical instruments. In Indonesia it forms part of the gamelan and in the Philippines, its soft wood is made into the hull of a kutiyapi, a type of Philippine boat lute. It is also used to make the body of the Indian drums mridangam and kanjira.

Jackfruit wood is widely used in the manufacture of furniture, doors and windows, and in roof construction.

Forest monks wearing robes of Jackfruit heartwood dye.

The heartwood of the jackfruit tree is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light brown color.^[6]

Names

A variety of Jackfruits, called "koozha Chakka", found widely in the Southern Indian state of Kerala

The fruit is called a variety of names around the world. The English one, jackfruit, is thought to derive from the Malayalam chakka or cakkai via the Portuguese jaca. This name is used by the physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.^[7][8] A botanist, Ralph Randles Stewart suggests that it was named after William Jack (1795-1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra and Malaysia.^[9] This is unlikely, as the fruit was called a "Jack" in English before William Jack was born: for instance, in Dampier's 1699 A new voyage round the world.^[10]

South Asian names

• Assamese: Kothal
• Bengali: কাঁঠাল Cãţtal (National fruit of Bangladesh), Enchor এঁচোড়(the unripe fruit, used in curries)
• Bhojpuri: Katahar
• Kannada: General : Halasu ಹಲಸು Unripe: Halasina Kaayi ಹಲಸಿನ ಕಾಯಿ Ripe: Halasina hannu ಹಲಸಿನ ಹಣ್ಣು
• Tulu: Gujje (unripe) and Pilakkai (ripe)
• Konkani:"Ponos"
• Gujarati: Phannasa
• Hindi: कटहल Katahal
• Nepali: रुख कटर (Rukh kut-a-herr)
• Malayalam: Chakka(ചക്ക)
• Marathi: फणस Phanas
• Oriya: Panasa
• Maldivian, ސައްކެޔޮ sakkeyo (only the ripe fruitpulp is used)
• Sinhala: Kos. Varaka / Vela (in its ripe state)
• Tamil: Palaa(பலா) / Varukkai (old Tamil)
• Telugu: General : Panasa (పనాస); Unripe: Panasa Kaaya (పనాస కాయ); Ripe: Panasa Pandu (పనాస పండు)
• Sanskrit: Panasam

Southeast Asian names

• Bicol: Nangka
• Cebuano: Nangka
• Indonesian: Nangka
• Khmer: Knol
• Lao: Mak mii
• Malay: Nangka
• Kapampangan: Yangka
• Tagalog: Langka
• Thai: ขนุน Kanoon
• Vietnamese: Mít

East Asian names

• Chinese: traditional Chinese: 波羅蜜; pinyin: Bōluómì, Pōluómì
• Japanese: パラミツ Paramitsu
• Korean: 바라밀 Baramil

West Asian name

• Persian: Derakhte Nan

African names

• Malagasy: Ampalibe
• Swahili: Fenesi
• Luganda: Fene

European and Latin American names

The earliest European citation of the name is chaqui in an account c. 1328 by the French Dominican missionary Jordanus.^[7]

• German: Jackfrucht
• Icelandic: Saðningaraldin
• Portuguese: Jaca
• Spanish: Jaka; Fruta de Jack
  • Dominican Republic:Guenpan,Guenpan de masa (fleshy), Guenpan de semilla (seeded)
  • Pacific Mexico:Yaka
• French:Jacquier

See also

Wikimedia Commons has media related to: Jackfruit

• Breadfruit (Artocarpus altilis)
• Cempedak (Artocarpus champeden)
• Marang (Artocarpus odoratissimus)
• Fig (Ficus carica)
• List of fruits

References

External links

• Germplasm Resources Information Network: Artocarpus heterophyllus
• Fruits of Warm Climates: Jackfruit and Related Species
• California Rare Fruit Growers: Jackfruit Fruit Facts
• Jackfruit (Artocarpus heterophyllus) on Wayne's Word
• Jackfruit, flesh of fruit
• Science in India with Special Reference to Agriculture
• How to Select and Prepare a Jackfruit (Online Video)