The jackfruit (Artocarpus heterophyllus), also known as jack tree, fenne, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.
The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. A mature jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten.
Jackfruit is commonly used in South and Southeast Asian cuisines. The ripe and unripe fruit is used, as are the seeds. The jackfruit tree is a widely cultivated and popular food item throughout the tropical regions of the world. It is the national fruit of Bangladesh and Sri Lanka and the state fruit of the Indian states of Kerala and Tamil Nadu. Kerala is the largest producer of jackfruit in the world.
The word "jackfruit" comes from Portuguese jaca, which in turn is derived from the Malayalam language term chakka (Malayalam chakka pazham). When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast (Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yule translated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.
The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India. Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaysia.
Ripe jackfruit is naturally sweet, with subtle flavoring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For making the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.
The seeds from ripe fruits are edible, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are quite commonly used in curry in India traditional lentil and vegetable mix curry.
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.
A fully ripe and unopened jackfruit is known to "emit a strong aroma", with the inside of the fruit described as smelling of pineapple and banana. After roasting, the seeds may be used as a commercial alternative to chocolate aroma.
|Nutritional value per 100 g (3.5 oz)|
|Energy||397 kJ (95 kcal)|
|Dietary fibre||1.5 g|
|Vitamin A equiv.||
|Pantothenic acid (B5)||
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100-g portion, raw jackfruit provides 400 kJ (95 kcal) and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other nutrients in significant content.
The flavor is comparable to a combination of apple, pineapple, mango, and banana. Varieties are distinguished according to characteristics of the fruit's flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety).
Because unripe jackfruit has a meat-like taste, it is used in curry dishes with spices in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian Bengali, Odisha, and Kerala cuisines. The skin of unripe jackfruit must be peeled first; then the remaining whole jackfruit can be chopped into edible portions and cooked before serving. Young jackfruit has a mild flavor and distinctive meat-like texture and is compared to poultry.
The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand, and Vietnam use cooked young jackfruit. In Indonesia, young jackfruit is cooked with coconut milk as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food. In northern Thailand, the boiled young jackfruit is used in the Thai salad called tam kanun. In West Bengal, the unripe green jackfruit called aechor or ichor is used as a vegetable to make various spicy curries and side dishes and as fillings for cutlets and chops.
It is especially sought-after by vegetarians who substitute this for meat; hence, is nicknamed gacch-patha (tree-mutton). In Odisha, jackfruit is called panasa katha and is used to make panasa tarkari (raw jackfruit curry); it is also used to make achar (pickled vegetables). In the Philippines, it is cooked with coconut milk (ginataang langka). On Réunion Island, it is cooked either alone or with meat, such as shrimp or smoked pork. In southern India, unripe jackfruit slices are deep fried to make chips. In Udipi cuisine, jackfruit is used make appa and addae.
Kripik nangka, Indonesian jackfruit chips
Es teler, an Indonesian dessert made from shaved ice, condensed milk, coconut, avocado, and jackfruit
Halo-halo, an ice dessert from the Philippines, with different fruits and toppings
Gudeg (left), the unripe jackfruit curry in a reddish color acquired from the teak leaf, a specialty in Java
The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-proof and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, and roof construction. and fish sauce barrels.
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.
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. It has also been widely cultivated in Southeast Asia.
The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples The heartwood 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.
Jackfruit is the national fruit of Bangladesh. It is the state fruit of the Indian states of Kerala and Tamil Nadu and one of the three auspicious fruits of Tamil Nadu, along with the mango and banana.
In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed. In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season. Branches should be pruned every three to four years to maintain productivity.
The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers. The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.
Selling jackfruit in Bangkok
Outside of its countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream. It is also canned and sold as a vegetable for export.
Outside of countries where it is grown, jackfruit can be obtained year-round, both canned or dried. Dried jackfruit chips are produced by various manufacturers. In northern Australia, particularly in Darwin, jackfruit can be found in outdoor produce markets during the dry season.
The top five producers of jackfruits in 2012 are:
In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century; jackfruit trees have been a part of the park's flora since it was founded.
Recently, the species has expanded excessively, and its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are dispersed by these animals; this allows the jackfruit to compete for space with native tree species. Additionally the supply of jackfruit as a ready source of food has allowed the marmoset and coati populations to expand. Since both prey opportunistically on birds' eggs and nestlings, increases in marmoset or coati population are detrimental for local bird populations.
On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
The English name jackfruit is derived from Portuguese jaca, which is derived from Malayalam chakka.
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