Nutrition Facts
Serving Size 1 cup, sliced (165.0 g)
Amount Per Serving
Calories 155
Calories from Fat 4
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.1g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrates 39.6g13%
Dietary Fiber 2.6g 11%
Protein 2.4g
Vitamin A 10%
Vitamin C 18%
Calcium 6%
Iron 6%
* Based on a 2000 calorie diet
Langka
With a couple of kilos of ripe langka in the deep freeze, the question was what to do with it… We had enjoyed langka fresh, frozen and eaten plain, frozen and served with some brandy, cooked into banana turon, and in the past, preserved in a simple sugar syrup for future use in halo-halo’s, but I had never baked with langka (jackfruit)… I searched the internet and found a langka empanaditas recipe that looked interesting (though I was almost certain that the amount of dough mentioned was insufficient for the filling) and remembered that I once did a pie crust triangle or turnover with a filling of santol jam, so I thought I would experiment… Here are the results… flaky, buttery pie crust triangles filled with a delicious, pungent and tasty langka filling…they were very good eating!
To make th
e filling, I took about 2.5-3.0 cups worth of frozen langka pieces (no seeds) and blitzed them in a food processor until finely chopped, not mashed. This should yield about 1.5 cups or little more after blitzing. Do this while the fruit is frozen, you are less likely to overblitz it then. If you are blitzing fresh langka, do it in short blasts to make sure you don’t overblitz. You can also chop it up finely if you like. Set this aside. Next in a heavy saucepan, add two cans of condensed milk and 7 eggyolks and whisk or stir over medium heat until quite thick. I added ½ fresh vanilla bean (throw the entire half bean in pod and seeds). After 2-3 minutes, remove the bean and scrape out the seeds and add the seeds to the mixture. When the mixture has thickened, say 12+ minutes of stirring, add the blitzed langka and about a tablespoon of b
utter and mix until well blended. If the mixture looks to liquidy, cook a few minutes more before removing from the flame and setting it aside. The mixture will set or seize up a little and look like a custard. Taste this now and you will get a preview of this delicious dessert…I had at least 4 spoons of the mixture, and that’s before the langka had a chance to really let some flavor loose…
Next make some pie dough, but a little wetter than usual. In a large bowl, add 6 cups of all purpose flour (I like to leave mine in the fridge or freezer for 15 minutes at least to ensure it is cold), add 1 cup of cold cubed butter and ¾ cup of vegetable shortening (such as Crisco), also cold, 2 teaspoons of table salt and “cut” with two knives until the butter and shortening are blended into the flour in very small pieces. Add about 10 tablespoons of cold water and mash with a fork until the dough starts to come together. Form the dough into 3 or 4 large balls and flatten and wrap these in some plastic wrap and store in the fridge for at least 20 minutes before rolling it out. Next, out t
he dough until thin. If the dough is too cold, it will be flaky and difficult to work with. Wait a minute or two for it to warm a little. Then, cut the dough into shapes (round is classic for empanadita shape, but I find square is more efficient cutting and easier for me to work with) put a little spoonful of the langka filling in the center and seal the turnover and brush with an egg wash and bake in a 375 degree oven until just golden brown, about 18 minutes. When you remove the turnovers from the oven, brush with unsalted butter and sprinkle with caster sugar. These were REALLY good warm and straight out of the oven. But they got better a few hours later or even the next day when the langka had a chance to really work its wonders…
perfect for a Pinoy inspired afternoon tea…
And if you find yourself with too much filling despite the tons of pie crust you made, do what I did and make some mini langka/jackfruit pies! Just be careful not to overstuff with the filling, it can be overpowering! These mini-pies also turned out fantastic and anyone who loves langka would be in heaven. I have to point out that some folks have a real dislike or aversion to langka precisely because of its strong flavor and pungent smell, but unlike durian of which I am not a fan, I do love langka. The turnovers were nice and firm and when i put two pieces into clear cellophane bags and added a ribbon, they made terrific giveaways for a dinner I was going to that evening!
To make th
e filling, I took about 2.5-3.0 cups worth of frozen langka pieces (no seeds) and blitzed them in a food processor until finely chopped, not mashed. This should yield about 1.5 cups or little more after blitzing. Do this while the fruit is frozen, you are less likely to overblitz it then. If you are blitzing fresh langka, do it in short blasts to make sure you don’t overblitz. You can also chop it up finely if you like. Set this aside. Next in a heavy saucepan, add two cans of condensed milk and 7 eggyolks and whisk or stir over medium heat until quite thick. I added ½ fresh vanilla bean (throw the entire half bean in pod and seeds). After 2-3 minutes, remove the bean and scrape out the seeds and add the seeds to the mixture. When the mixture has thickened, say 12+ minutes of stirring, add the blitzed langka and about a tablespoon of b
utter and mix until well blended. If the mixture looks to liquidy, cook a few minutes more before removing from the flame and setting it aside. The mixture will set or seize up a little and look like a custard. Taste this now and you will get a preview of this delicious dessert…I had at least 4 spoons of the mixture, and that’s before the langka had a chance to really let some flavor loose…Next make some pie dough, but a little wetter than usual. In a large bowl, add 6 cups of all purpose flour (I like to leave mine in the fridge or freezer for 15 minutes at least to ensure it is cold), add 1 cup of cold cubed butter and ¾ cup of vegetable shortening (such as Crisco), also cold, 2 teaspoons of table salt and “cut” with two knives until the butter and shortening are blended into the flour in very small pieces. Add about 10 tablespoons of cold water and mash with a fork until the dough starts to come together. Form the dough into 3 or 4 large balls and flatten and wrap these in some plastic wrap and store in the fridge for at least 20 minutes before rolling it out. Next, out t
he dough until thin. If the dough is too cold, it will be flaky and difficult to work with. Wait a minute or two for it to warm a little. Then, cut the dough into shapes (round is classic for empanadita shape, but I find square is more efficient cutting and easier for me to work with) put a little spoonful of the langka filling in the center and seal the turnover and brush with an egg wash and bake in a 375 degree oven until just golden brown, about 18 minutes. When you remove the turnovers from the oven, brush with unsalted butter and sprinkle with caster sugar. These were REALLY good warm and straight out of the oven. But they got better a few hours later or even the next day when the langka had a chance to really work its wonders…
perfect for a Pinoy inspired afternoon tea…And if you find yourself with too much filling despite the tons of pie crust you made, do what I did and make some mini langka/jackfruit pies! Just be careful not to overstuff with the filling, it can be overpowering! These mini-pies also turned out fantastic and anyone who loves langka would be in heaven. I have to point out that some folks have a real dislike or aversion to langka precisely because of its strong flavor and pungent smell, but unlike durian of which I am not a fan, I do love langka. The turnovers were nice and firm and when i put two pieces into clear cellophane bags and added a ribbon, they made terrific giveaways for a dinner I was going to that evening!
Jackfruit salad
Ingredients:
8-ounces cans of boiled young jackfruit
8 medium shelled deveined shrimp
1/4 pound of lean pork
2 cloves of garlic crushed and minced
pinch of black pepper
1/3 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of fish sauceoil to stir fry
1/2 cup of chopped green onion or shallot
1 teaspoon of chopped polygonum; if you cannot find it then use coriander instead
1 teaspoon of roasted sesame seeds
toasted sesame seed rice crackers (can be substituted with non-flavored corn tortilla chips )For bamboo shoot salad use:
2 8-ounces can of boiled bamboo shoots
Preparations:
Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.
In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.
To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.
You can prepare this dish with canned bamboo shoots. All you have to do is substitute jackfruit with bamboo shoots, but cut bamboo shoots in thin strips.
Rinse bamboo shoot with cold water then drain well.
In this case you can use the same recipe and make 2 kinds of salads.
8-ounces cans of boiled young jackfruit
8 medium shelled deveined shrimp
1/4 pound of lean pork
2 cloves of garlic crushed and minced
pinch of black pepper
1/3 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of fish sauceoil to stir fry
1/2 cup of chopped green onion or shallot
1 teaspoon of chopped polygonum; if you cannot find it then use coriander instead
1 teaspoon of roasted sesame seeds
toasted sesame seed rice crackers (can be substituted with non-flavored corn tortilla chips )For bamboo shoot salad use:
2 8-ounces can of boiled bamboo shoots
Preparations:
Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.
In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.
To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.
You can prepare this dish with canned bamboo shoots. All you have to do is substitute jackfruit with bamboo shoots, but cut bamboo shoots in thin strips.
Rinse bamboo shoot with cold water then drain well.
In this case you can use the same recipe and make 2 kinds of salads.
Jackfruit Tree in Bangladesh
Jackfruit (kathal) a large fruit of a milky-juice tree, Artocarpus heterophyllus, of family Moraceae. The fruit, botanically named sorosis, is a modification of the entire pistillate catkin and contains 100-500 large, oily seeds. The edible, pulpy part represents the parianth. It is designated as the national fruit of Bangladesh. The close relatives of jackfruit are champedak (A. champenden), monkey jack (A. lakoocha), and breadfruit (A. altilis). Of these, monkey jack is grown in Bangladesh. Jackfruit originated in the forests of the Western Ghats (India), where it still grows in the wild, as well as in the evergreen forests of Assam and Myanmar. The plant is now grown throughout the lowlands of the tropics and the subtropics. It is seen throughout Bangladesh but is grown in abundance in Naogaon, Dinajpur, Savar, Madhupur and Sylhet.
The jackfruit plant is an evergreen tree, 9 to 25 m high, and possesses milky latex in all parts. Its stems are straight, branching near the base, and forming dense, irregular crowns. The staminate flowers are borne in slender, dropping catkins formed at the end, or leaf axils of small branches. The jack plant flourishes best in a humid, warm climate, requires plenty of soil moisture, open textured deep-alluvial soil, and good drainage. Fruits contain vitamins A and C, while the seeds contain carbohydrate, protein and fat. The juicy pulp of the ripe fruit is eaten fresh, as a dessert, or is preserved in syrup. The seeds are eaten cooked, roasted or fried. The young fruit is consumed as a vegetable and also made into pickles. The leaves and rind of the fruit are fed to livestock. The wood is used for making furniture and musical instruments. [Muhammad Nurul Amin]
The jackfruit plant is an evergreen tree, 9 to 25 m high, and possesses milky latex in all parts. Its stems are straight, branching near the base, and forming dense, irregular crowns. The staminate flowers are borne in slender, dropping catkins formed at the end, or leaf axils of small branches. The jack plant flourishes best in a humid, warm climate, requires plenty of soil moisture, open textured deep-alluvial soil, and good drainage. Fruits contain vitamins A and C, while the seeds contain carbohydrate, protein and fat. The juicy pulp of the ripe fruit is eaten fresh, as a dessert, or is preserved in syrup. The seeds are eaten cooked, roasted or fried. The young fruit is consumed as a vegetable and also made into pickles. The leaves and rind of the fruit are fed to livestock. The wood is used for making furniture and musical instruments. [Muhammad Nurul Amin]
Raw Jackfruit (Kathal) Pickle
Ingredients:500 gms. jackfruit chunks, cleaned and deseeded1/2 cup salt1/2 cup sugar1/2 cup oil1 cup white vinegar6-8 flakes garlic, peeled and cleaned3 tsp. red chilli powder2 tsp. crushed mustard seeds1/2 tsp. crushed cumin seeds1 tsp. ginger powderCrushed together:2 cardamoms2 cloves1" stick cinnamon
Method:
Apply salt to jackfruit chunks, sun dry for 2-3 days.
Heat oil, add garlic flakes, stir.
Add jackfruit, stir fry till tender.
Add all other ingredients, except vinegar. Mix well.
Add vinegar, mix, keep cover in sun for 7-8 days.
Store in clean, sterilized airtight glass jars.
Making time: 30 minutes Drying and maturing time 3 days and 7 days.Makes: 3/4 litre jar full of pickleShelflife: 3 months
Method:
Apply salt to jackfruit chunks, sun dry for 2-3 days.
Heat oil, add garlic flakes, stir.
Add jackfruit, stir fry till tender.
Add all other ingredients, except vinegar. Mix well.
Add vinegar, mix, keep cover in sun for 7-8 days.
Store in clean, sterilized airtight glass jars.
Making time: 30 minutes Drying and maturing time 3 days and 7 days.Makes: 3/4 litre jar full of pickleShelflife: 3 months
jackfruit in Bangladesh
The jackfruit has been named as the national fruit of Bangladesh and is a fruit that has been in existence for thousands of years. It is believed that jackfruit trees were planted in Hawaii even before 1888 and archaeologists have estimated that it has been growing in India for between 3000 to 6000 years. It is one of the largest fruits to grow on trees in the world, and a Jackfruit Tree can live and bear fruit for approximately a hundred years if taken care of correctly.
jackfruit curry
Ingredients:1/2 kg pork
1 kg green jack fruit unpeeled(or 425 grams canned jackfruit)
1 medium onion finely chopped
1 teaspoon freshly crushed garlic
1 teaspoon freshly crushed ginger
1 tablespoon chopped thyme leaves
2 tablespoons chopped coriander leaves
3-5 carri poulet leaves(alternatively use kaffir lime or bay leaves)
3 tablespoons vegetable oil
250 grams canned finely crushed tomatoes
4 tablespoons curry powder
Method:
Cut pork into 3 cm (1 inch cubes).
Oil both sides of the blade of a large and sharp kitchen knife.
Cut the green jack fruit into quarters. Cut the quarters into halves. Peel the jack fruit pieces and cut into 2.5 cm cubes (1 inch cubes). Drop into a bowl of cold water to prevent the jack fruit pieces from browning.
Heat 3 tablespoons of oil to simmering point. Put in the pork pieces. Cook and stir at intervals until the pork pieces are cooked to a golden brown colour.
Add the crushed garlic and ginger, chopped thyme leaves, chopped onions and 250 grams canned finely crushed tomatoes.
Mix well and simmer until the tomatoes are cooked and the sauce is well blended with the pork pieces.
Do not overcook and add a little hot water if necessary to prevent burning.
Add the jack fruit pieces. Mix well and add the curry powder, 1 tablespoon chopped coriander leaves, carri poulet leaves and 1 cup hot water. Mix well, cover and simmer until jack fruit pieces are cooked and tender. You may need to add some more hot water and simmer again if the jack fruit is not cooked and tender, or if you wish to adjust the sauce consistency.
Transfer to a serving dish and sprinkle with the remainder of the chopped coriander leaves.
Serve hot with rice and tomato / chilli chutney
Jackfruit picture
ackfruit is a really humongous fruit: the big oval fruit in the jackfruit picture above can easily be twice as big as a human head. If you travel on the smaller roads in Malaysia, you can just see jackfruit trees with big jackfruits like in the jackfruit picture above.
Inside the jackfruit are the delicious fleshy yellow fruits. Not as mushy as the durian, a bit less strong smell and more juicy. Just that thee white juice coming out of the green rind of the jackfruit can leave stains on your clothes, so easier to buy the jackfruit readily cut.
Jackfruit is generally served as dessert. Overseas, you can buy jackfruit juice.
Physiological Disorders
Chilling Injury: Jackfruits exposed to temperatures below 12°C (54°F) before transfer to higher temperatures exhibit chilling injury symptoms, including dark-brown discoloration of the skin, pulp browning and off-flavor development, and increased susceptibility to decay.
Responses to Ethylene
Exposure to 100ppm ethylene for 24 hours accelerates ripening of mature-green jackfruits at 20-25°C (68-77°F). During ripening, the starch is converted into sugars, the pulp color changes from pale white or light yellow to golden yellow, and the fruit aroma becomes intense.
Quality indices
Fruit size, shape, color, and freedom from defects (sunburn, cracks, bruises) and decay.
Jackfruits contain 25-30% carbohydrates (fresh weight basis) including about 15-20% starch in unripe fruits that is converted to sugars (sucrose + glucose + fructose) in ripe fruits.
The unripe fruit is used as a starchy vegetable, either boiled or roasted, and when ripe it is used as a dessert fruit. Average acidity is 0.25% citric acid.
Jackfruit fruitlets are commonly sold in producing countries as a fresh-cut product.
Jackfruits contain 25-30% carbohydrates (fresh weight basis) including about 15-20% starch in unripe fruits that is converted to sugars (sucrose + glucose + fructose) in ripe fruits.
The unripe fruit is used as a starchy vegetable, either boiled or roasted, and when ripe it is used as a dessert fruit. Average acidity is 0.25% citric acid.
Jackfruit fruitlets are commonly sold in producing countries as a fresh-cut product.
maturity indices
Jackfruits can reach very large size (as much as 90 cm long, 50 cm wide, and 25 kg in weight), depending on the cultivar, production area, and the fruit load on the tree. Color change from green to yellow to brown is used as an indication of maturity and ripeness stages. Optimum harvest for long-distance transport is when the fruit changes color from green to yellowish-green. Fruits are harvested with a portion of the stalk attached to be used in handling them.
jackfruit related species
Moraceae
Artocarpus altilis Breadfruit
Artocarpus ansiophyllus Entawak
Artocarpus heterophyllus Jackfruit
Artocarpus hypargyraea Kwai Muk
Artocarpus integer Chempedak
Artocarpus kemando Pudau
Artocarpus lakoocha Lakoocha
Artocarpus nitidus Butong
Artocarpus odoratissimus Marang
Artocarpus rigidus Monkey Jackfruit
Artocarpus sarawakensis Pingan
Artocarpus sericicarpus Pedalai
Brosimum alicastrum Breadnut
Brosimum gaudichaudii Mama-cadela
Morus nigra Black Mulberry
Pourouma cecropiaefolia Amazon Tree Grape
Artocarpus altilis Breadfruit
Artocarpus ansiophyllus Entawak
Artocarpus heterophyllus Jackfruit
Artocarpus hypargyraea Kwai Muk
Artocarpus integer Chempedak
Artocarpus kemando Pudau
Artocarpus lakoocha Lakoocha
Artocarpus nitidus Butong
Artocarpus odoratissimus Marang
Artocarpus rigidus Monkey Jackfruit
Artocarpus sarawakensis Pingan
Artocarpus sericicarpus Pedalai
Brosimum alicastrum Breadnut
Brosimum gaudichaudii Mama-cadela
Morus nigra Black Mulberry
Pourouma cecropiaefolia Amazon Tree Grape
Plant Cultivation
Very large tree growing to 90+ feet in ideal conditions. The trunk, branches, and leaves contain a gummy latex. The jackfruit is mildly hardy, surviving short frosts and temperatures to 28F for brief periods. Young trees will be killed by any frost. Grow in a warm location, with well drained soil. Jackfruit's cannot stand drought, so water frequently throughout the year, except when cold. Propagation: Usually by seed which germinate in 1-8 weeks. Air-layering and grafting is done to propagate some named varieties. Transplant seedlings after a few leaves have sprouted as the jackfruit has a long tap root that is easily damaged.
Jackfruit (Artocarpus heterophyllus)
The largest tree borne fruit in the world, jackfruits can sometimes weigh over 75 lbs. Average sized fruits are 1-2 feet long, and 9-12" wide. Skin is green-yellow, with small spiky knobs, flesh is custard yellow with a banana-like flavor. Fruits may sometimes emit a foul smelling odor emanating from the skin. Jackfruits are extremely popular throughout southeast Asia.
Jackfruit in philippines
Information jackfruit in philippines see in
www.da.gov.ph/tips/jackfruit.pdf
www.da.gov.ph/tips/jackfruit.pdf
Dishes and preparations
Jackfruit is commonly used in South and Southeast Asian cuisines. It can be eaten unripe (young) or ripe, and cooked or uncooked. The seeds can also be used in certain recipes.
Unripe (young) jackfruits are also eaten whole, cooked as a vegetable. Young jackfruit has a mild flavour and distinctive texture. The cuisines of India, Bangladesh, Sri Lanka, Indonesia, and Vietnam use cooked young jackfruit. In many cultures, jackfruit is boiled and used in curries as a food staple.
Jackfruit chips
Kathal Subzee: Spicy vegetable with raw jackfruit from Uttar Pradesh or Punjab, India.
Chakka Pradaman: Jackfruit pudding from Kerala, India.
Enchorer Torkari: Curry made from unripe jackfruit from West Bengal, India.
Guzo Suke: Dry spicy dish of raw jackfruit from Mangalore, India.
Ghariyo: Jackfruit sweet dish from Mangalore, India.
Jackfuit Pappad: Jackfruit Pappad as a snack from Mangalore, India.
Chakka Varatti: Jackfruit Jam from Kerala, India.
Chakka Vattal: Jackfruit Chips from Kerala, India.
Panasa Koora: Traditional Jackfruit Curry from coastal Andhra, India.
Gudeg: traditional dish from Yogyakarta, Central Java, Indonesia.
Lodeh: traditional Indonesian vegetable dish with coconut milk.
Gule Nangka: traditional Indonesia spicy curry Indonesia.
Gatti or Gidde in Tulu where ripe jackfruit is ground with rava to form thick paste which is put on a teak wood leaf and then cooked in steam.The gidde is ready.
An optional ingredient in Sayur asam (Indonesian clear soup; the name means tamarind vegetables)
Also ingredient in Indonesian traditional Minangkabau cuisine.
Jackfruit salad: Vietnamese dish with boiled young jackfruit.
Rice and curry in Sri Lanka
The seeds can also be eaten cooked or baked like beans. They taste similar to chestnuts.
Other preparations:
Jackfruit chips
Asian ice desserts (including Indonesian & Filipino)
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.
Jackfruit candy
Unripe (young) jackfruits are also eaten whole, cooked as a vegetable. Young jackfruit has a mild flavour and distinctive texture. The cuisines of India, Bangladesh, Sri Lanka, Indonesia, and Vietnam use cooked young jackfruit. In many cultures, jackfruit is boiled and used in curries as a food staple.
Jackfruit chips
Kathal Subzee: Spicy vegetable with raw jackfruit from Uttar Pradesh or Punjab, India.
Chakka Pradaman: Jackfruit pudding from Kerala, India.
Enchorer Torkari: Curry made from unripe jackfruit from West Bengal, India.
Guzo Suke: Dry spicy dish of raw jackfruit from Mangalore, India.
Ghariyo: Jackfruit sweet dish from Mangalore, India.
Jackfuit Pappad: Jackfruit Pappad as a snack from Mangalore, India.
Chakka Varatti: Jackfruit Jam from Kerala, India.
Chakka Vattal: Jackfruit Chips from Kerala, India.
Panasa Koora: Traditional Jackfruit Curry from coastal Andhra, India.
Gudeg: traditional dish from Yogyakarta, Central Java, Indonesia.
Lodeh: traditional Indonesian vegetable dish with coconut milk.
Gule Nangka: traditional Indonesia spicy curry Indonesia.
Gatti or Gidde in Tulu where ripe jackfruit is ground with rava to form thick paste which is put on a teak wood leaf and then cooked in steam.The gidde is ready.
An optional ingredient in Sayur asam (Indonesian clear soup; the name means tamarind vegetables)
Also ingredient in Indonesian traditional Minangkabau cuisine.
Jackfruit salad: Vietnamese dish with boiled young jackfruit.
Rice and curry in Sri Lanka
The seeds can also be eaten cooked or baked like beans. They taste similar to chestnuts.
Other preparations:
Jackfruit chips
Asian ice desserts (including Indonesian & Filipino)
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.
Jackfruit candy
Jackfruit name in several language
Southeast asean
Cebuano: Nangka
Indonesian: Nangka
Lao: Mak mii
Malay: Nangka
Kapampangan: Yangka
Tagalog: Langka
Thai: ขนุน Kanoon
Vietnamese: Mít
Indonesian: Nangka
Lao: Mak mii
Malay: Nangka
Kapampangan: Yangka
Tagalog: Langka
Thai: ขนุน Kanoon
Vietnamese: Mít
South Asean
Bengali: কাঁঠাল Kãţhal (National fruit of Bangladesh), Enchor(the unripe fruit, used in curries)
Bhojpuri: Katahar
Kannada: Halasina hannu
Hindi: Katahal
Nepali: Rukh kut-a-herr
Malayalam: Chakka
Marathi: फणस Phaṇas
Oriya: Panasa
Sinhala: Kos
Tamil: Palaa
Telugu: Panasa
Sanskrit: Panasam
Iran: Derakhte Nan
Tulu : Gujje or Kujje
Bengali: কাঁঠাল Kãţhal (National fruit of Bangladesh), Enchor(the unripe fruit, used in curries)
Bhojpuri: Katahar
Kannada: Halasina hannu
Hindi: Katahal
Nepali: Rukh kut-a-herr
Malayalam: Chakka
Marathi: फणस Phaṇas
Oriya: Panasa
Sinhala: Kos
Tamil: Palaa
Telugu: Panasa
Sanskrit: Panasam
Iran: Derakhte Nan
Tulu : Gujje or Kujje
East Asean
African
Eropean
Pests and Diseases
Principal insect pests in India are the shoot-borer caterpillar, Diaphania caesalis; mealybugs. Nipaecoccus viridis, Pseudococcus corymbatus, and Ferrisia virgata, the spittle bug, Cosmoscarta relata, and jack scale, Ceroplastes rubina. The most destructive and widespread bark borers are Indarbela tetraonis and Batocera rufomaculata. Other major pests are the stem and fruit borer, Margaronia caecalis, and the brown bud-weevil, Ochyromera artocarpio. In southern China, the larvae of the longicorn beetles, including Apriona germarri; Pterolophia discalis, Xenolea tomenlosa asiatica, and Olenecamptus bilobus seriously damage the fruit stem. The caterpillar of the leaf webbers, Perina nuda and Diaphania bivitralis, is a minor problem, as are aphids, Greenidea artocarpi and Toxoptera aurantii; and thrips, Pseudodendrothrips dwivarna.
Diseases of importance include pink disease, Pelliculana (Corticium) salmonicolor, stem rot, fruit rot and male inflorescence rot caused by Rhizopus artocarpi; and leafspot due to Phomopsis artocarpina, Colletotrichum lagenarium, Septoria artocarpi, and other fungi. Gray blight, Pestalotia elasticola, charcoal rot, Ustilana zonata, collar rot, Rosellinia arcuata, and rust, Uredo artocarpi, occur on jackfruit in some regions.
The fruits may be covered with paper sacks when very young to protect them from pests and diseases. Burkill says the bags encourage ants to swarm over the fruit and guard it from its enemies.
Double-Baked Jackfruit Dunking Biscuits
250ml whole, unblanchedalmonds
2 eggs
160ml sugar
500ml unsifted flour
5ml sodium bicarbonate
6 pieces of finelyminced jackfruit arils
Roast nuts at 180ºC for 10 minutes and leave to cool. Beat eggs and sugar, add all other ingredients, except the almonds .Mix the rather dry dough by hand; if dry material cannot be worked in, add another egg.Add almonds. Knead to distribute these well.Divide dough into three equal parts. Elongate and flatten to produce strips of 50 x 300mm. Place on a baking paper covered biscuit tray with 50mm gaps separating the strips.Bake at 150ºC for 50 minutes.Transfer "loaves" to a cutting board and cut diagonally into 12mm slices. Lay slices on their sides, on the used baking paper and bake for another 40 minutes at 150ºC.Finely cut dried fruit could be used in lieu of the jackfruit, but another egg may be required.This is a very crunchy biscuit, suited to revive the custom of dunking a biscuit in tea or coffee -or into a good port wine in an emergency!adapted from an Italian recipe
2 eggs
160ml sugar
500ml unsifted flour
5ml sodium bicarbonate
6 pieces of finelyminced jackfruit arils
Roast nuts at 180ºC for 10 minutes and leave to cool. Beat eggs and sugar, add all other ingredients, except the almonds .Mix the rather dry dough by hand; if dry material cannot be worked in, add another egg.Add almonds. Knead to distribute these well.Divide dough into three equal parts. Elongate and flatten to produce strips of 50 x 300mm. Place on a baking paper covered biscuit tray with 50mm gaps separating the strips.Bake at 150ºC for 50 minutes.Transfer "loaves" to a cutting board and cut diagonally into 12mm slices. Lay slices on their sides, on the used baking paper and bake for another 40 minutes at 150ºC.Finely cut dried fruit could be used in lieu of the jackfruit, but another egg may be required.This is a very crunchy biscuit, suited to revive the custom of dunking a biscuit in tea or coffee -or into a good port wine in an emergency!adapted from an Italian recipe
Jackfruit & Apple Pie
1 baked pastry pie crust
500ml frozen (?) jackfruit
125 ml dates
125ml sultanas
350ml can unsweetenedpie apples
enough apple juice to cover fruit
40ml arrowroot
Thaw out frozen jackfruit. Chop into small cubes. Chop up dates and sultanas. Place all fruit in saucepan and cover to about 50mm above fruit with apple juice.Bring to boil, then simmer until fruit is cooked and soft.Mix arrowroot with water and add to mixture. Stir until thickened. Pour into pie shell, cool, and then refrigerate. Serve with guanabana ice cream or custard.
500ml frozen (?) jackfruit
125 ml dates
125ml sultanas
350ml can unsweetenedpie apples
enough apple juice to cover fruit
40ml arrowroot
Thaw out frozen jackfruit. Chop into small cubes. Chop up dates and sultanas. Place all fruit in saucepan and cover to about 50mm above fruit with apple juice.Bring to boil, then simmer until fruit is cooked and soft.Mix arrowroot with water and add to mixture. Stir until thickened. Pour into pie shell, cool, and then refrigerate. Serve with guanabana ice cream or custard.
Stuffed Jackfruit
125ml mashedpapaya pulp
30ml honey
grated coconut
de-seeded jackfruit arils
Mix papaya, honey and coconut and stuff into jackfruit arils.
30ml honey
grated coconut
de-seeded jackfruit arils
Mix papaya, honey and coconut and stuff into jackfruit arils.
Stuffed Jackfruit
125ml mashedpapaya pulp
30ml honey
grated coconut
de-seeded jackfruit arils
Mix papaya, honey and coconut and stuff into jackfruit arils.
30ml honey
grated coconut
de-seeded jackfruit arils
Mix papaya, honey and coconut and stuff into jackfruit arils.
Fried Jackfruit
1 small unripe, immature or mature jackfruit (2kg)
3ml cumin seeds
40ml vegetable oil 3 chopped onions 2 chopped, hot chilies (?)
2ml turmeric powder
40ml desiccated coconut
20ml lemon juice
Coat hands and knife with vegetable oil. Cut jackfruit across stem into four sections. Remove the internal parts of the stem, cut the "rags" and arils from the skin; arils and seeds are undeveloped in very immature fruit.Remove seeds. Chop rags and arils for later. Using a large skillet, fry cumin seeds in vegetable oil until brown. Add the onions and chilies (?) and fry until golden brown. Add turmeric and chopped jackfruit, fry until slightly golden tinge appears, check that it is tender. Add desiccated coconut and continue heating for two more minutes. Serve with rice, and a slice of lemon to squeeze over jackfruit. The dish may also be used cold as a salad.
3ml cumin seeds
40ml vegetable oil 3 chopped onions 2 chopped, hot chilies (?)
2ml turmeric powder
40ml desiccated coconut
20ml lemon juice
Coat hands and knife with vegetable oil. Cut jackfruit across stem into four sections. Remove the internal parts of the stem, cut the "rags" and arils from the skin; arils and seeds are undeveloped in very immature fruit.Remove seeds. Chop rags and arils for later. Using a large skillet, fry cumin seeds in vegetable oil until brown. Add the onions and chilies (?) and fry until golden brown. Add turmeric and chopped jackfruit, fry until slightly golden tinge appears, check that it is tender. Add desiccated coconut and continue heating for two more minutes. Serve with rice, and a slice of lemon to squeeze over jackfruit. The dish may also be used cold as a salad.
The jackfruit (Artocarpus heteropyllus) originated in India at the foot of the Western Ghats, and is now very popular throughout South East Asia. Elsewhere in humid tropical areas it is a common garden tree. The fruit is unusual as it is borne on the main branches and the trunks, occasionally even from surface roots of the tree. Twigs would not be strong enough; jackfruit is 350-900mm in length and 250-500mm in diameter. It is the largest edible tree-grown fruit.
Jackfruit fondness grows with familiarity. The smell of a fully ripe fruit in an enclosed space may at first be unpleasant to some although the experience cannot be compared to the durian. The fruit is covered with numerous hard points, is pale green in colour and changes to a yellowish-brown during ripening. Fruit is mature for harvest when the single small leaf above the stem withers and the first colour change occurs. Ripening continues post-harvest and with experience is ascertained by tapping the fruit. When ripe, fruit softens a little and will "give" when pushed. Ripe fruit exudes a musty, sweet aroma for a day or two before fruit is ideal for most purposes.
For some main course dishes the fruit is used unripe and sometimes quite immature. For most desserts, or where only the aril surrounding the seeds is used, the fruit should be fully ripe. Before cutting the fruit, it is important to guard against the sticky latex. Immature fruit have more latex, so work near a sink and coat the knife, hands and the centre of the cutting board with vegetable oil. Cut fruit into 50mm sections, then remove the skin from each section and remove the centre core. Within the fruit is a fibrous material called the rags, which is used in some recipes. Some of the rags could be saved frozen as it is an excellent jam-setting agent. Embedded among the rags are numerous arils, the golden and richly flavoured flesh of the jackfruit. Within each aril is a seed, almost the size and shape of a shelled Brazil nut. Seeds are surrounded by a tough skin.
The seeds are edible and nutritious. They contain 38% carbohydrates, 6.6% proteins and 0.4% fats. They may be prepared in several ways. One way is to boil seeds for 5 minutes and then roast them in a heavy frying pan with a little oil. Similar results are obtained if they are cooked in a microwave oven. Use a low setting and enclose the seeds in a bag, as they tend to "explode". The seeds are best roasted in hot coals of a burned down fire. Cut up, they may be included with a stew. The fruit aril is used in soups, main dishes, desserts, milk drinks, ice cream and fruit salads. In India it is preserved by boiling with sugar syrup, butter and coconut milk. The jackfruit arils freeze well and they may be used at a later time like fresh fruit. Arils are excellent dried or preserved in syrup. Traditionally, arils are used in fruit salads, boiled with rice or coconut milk, in soup, and particularly with fish. Spikes are the young, totally green flowers. These may be cooked with sugar syrup and agar-agar, or used like vegetables in soups.
Some fruit growers plant seedling jackfruit trees as wind breaks, then later decide that they could also market this crop. As a result, jackfruit is supplied by many growers in small quantities and the fruit is very variable. In India the fruit is very cheap and is regarded as poor people's food. Its use requires some effort and there is considerable waste with some fruit, unless a person is fond of the rags. Good varieties filled with crunchy, tasty ariels are well worth the trouble and cost, but a poor fruit at a high price is disappointing. Near the its production centres in the tropics jackfruit is reasonably well supplied during a large part of the year.
The chempedak (A. polyphema) is native to, and much appreciated in Malaysia. It is a close relative of the jackfruit. Compared with jackfruit, chempedak is, smaller, more elongated, and has a "waist", a slight narrowing near the middle of the fruit. The rind has a pungent odour, is thinner than the jackfruit's and its spines are flattened to studs. The flesh tends to be juicier, darker yellow and sweeter. Uses of the fruit's arils, rags and seeds are like that of the jackfruit but the chempedak is more suited to dessert dishes.
The marang (A. odoratissimus), also known as tarap, resembles both the jackfruit and the seeded breadfruit in appearance. This stately tree is of South East Asian origin. Its large leaves are similar to the breadfruit's, but they are less lobed. The Latin name indicates that the fruit is fine smelling. Contrasting the marang's robust aroma, the fruit is succulent and mildly flavoured, quite suiting the palate of the uninitiated Westerners. The fruit is regarded as superior to both jackfruit and chempedak.
The fruit is round to oblong, about 170mm in length, and the thick rind is covered with soft, short spines. These become rigid and brittle when fruit is mature. The fruit does not fall when ripe. It may be harvested mature but hard, and left to soft ripen. Marang turns green-yellow when ripe.Ripe fruit is opened by cutting the rind around the fruit. Twisting and gently pulling the halves leaves the fruit's flesh separated. The internal structure is similar to the jackfruit's. The core is relatively large, but there are fewer "rags" and more of the edible fruit. Arils are white and the size of a grape, each containing a 12mm long seed. Once opened, the marang should be consumed within a few hours, as it loses flavour quickly and fruit darkens.The tree is less cold tolerant than the breadfruit. It would grow only between latitude 15º north and south, and only in coastal regions where temperatures never "plummet" below 7ºC.
Jackfruit fondness grows with familiarity. The smell of a fully ripe fruit in an enclosed space may at first be unpleasant to some although the experience cannot be compared to the durian. The fruit is covered with numerous hard points, is pale green in colour and changes to a yellowish-brown during ripening. Fruit is mature for harvest when the single small leaf above the stem withers and the first colour change occurs. Ripening continues post-harvest and with experience is ascertained by tapping the fruit. When ripe, fruit softens a little and will "give" when pushed. Ripe fruit exudes a musty, sweet aroma for a day or two before fruit is ideal for most purposes.
For some main course dishes the fruit is used unripe and sometimes quite immature. For most desserts, or where only the aril surrounding the seeds is used, the fruit should be fully ripe. Before cutting the fruit, it is important to guard against the sticky latex. Immature fruit have more latex, so work near a sink and coat the knife, hands and the centre of the cutting board with vegetable oil. Cut fruit into 50mm sections, then remove the skin from each section and remove the centre core. Within the fruit is a fibrous material called the rags, which is used in some recipes. Some of the rags could be saved frozen as it is an excellent jam-setting agent. Embedded among the rags are numerous arils, the golden and richly flavoured flesh of the jackfruit. Within each aril is a seed, almost the size and shape of a shelled Brazil nut. Seeds are surrounded by a tough skin.
The seeds are edible and nutritious. They contain 38% carbohydrates, 6.6% proteins and 0.4% fats. They may be prepared in several ways. One way is to boil seeds for 5 minutes and then roast them in a heavy frying pan with a little oil. Similar results are obtained if they are cooked in a microwave oven. Use a low setting and enclose the seeds in a bag, as they tend to "explode". The seeds are best roasted in hot coals of a burned down fire. Cut up, they may be included with a stew. The fruit aril is used in soups, main dishes, desserts, milk drinks, ice cream and fruit salads. In India it is preserved by boiling with sugar syrup, butter and coconut milk. The jackfruit arils freeze well and they may be used at a later time like fresh fruit. Arils are excellent dried or preserved in syrup. Traditionally, arils are used in fruit salads, boiled with rice or coconut milk, in soup, and particularly with fish. Spikes are the young, totally green flowers. These may be cooked with sugar syrup and agar-agar, or used like vegetables in soups.
Some fruit growers plant seedling jackfruit trees as wind breaks, then later decide that they could also market this crop. As a result, jackfruit is supplied by many growers in small quantities and the fruit is very variable. In India the fruit is very cheap and is regarded as poor people's food. Its use requires some effort and there is considerable waste with some fruit, unless a person is fond of the rags. Good varieties filled with crunchy, tasty ariels are well worth the trouble and cost, but a poor fruit at a high price is disappointing. Near the its production centres in the tropics jackfruit is reasonably well supplied during a large part of the year.
The chempedak (A. polyphema) is native to, and much appreciated in Malaysia. It is a close relative of the jackfruit. Compared with jackfruit, chempedak is, smaller, more elongated, and has a "waist", a slight narrowing near the middle of the fruit. The rind has a pungent odour, is thinner than the jackfruit's and its spines are flattened to studs. The flesh tends to be juicier, darker yellow and sweeter. Uses of the fruit's arils, rags and seeds are like that of the jackfruit but the chempedak is more suited to dessert dishes.
The marang (A. odoratissimus), also known as tarap, resembles both the jackfruit and the seeded breadfruit in appearance. This stately tree is of South East Asian origin. Its large leaves are similar to the breadfruit's, but they are less lobed. The Latin name indicates that the fruit is fine smelling. Contrasting the marang's robust aroma, the fruit is succulent and mildly flavoured, quite suiting the palate of the uninitiated Westerners. The fruit is regarded as superior to both jackfruit and chempedak.
The fruit is round to oblong, about 170mm in length, and the thick rind is covered with soft, short spines. These become rigid and brittle when fruit is mature. The fruit does not fall when ripe. It may be harvested mature but hard, and left to soft ripen. Marang turns green-yellow when ripe.Ripe fruit is opened by cutting the rind around the fruit. Twisting and gently pulling the halves leaves the fruit's flesh separated. The internal structure is similar to the jackfruit's. The core is relatively large, but there are fewer "rags" and more of the edible fruit. Arils are white and the size of a grape, each containing a 12mm long seed. Once opened, the marang should be consumed within a few hours, as it loses flavour quickly and fruit darkens.The tree is less cold tolerant than the breadfruit. It would grow only between latitude 15º north and south, and only in coastal regions where temperatures never "plummet" below 7ºC.
jackfruit from tripura india
Different types of Jackfruit from soft pulp to hard and small size to large size are grown in Tripura. Tripura Jackfruit has its unique flavor and reducing sugar content ranges from 18 to 20%. Fruits are consumed mostly in fresh form and the pericarp is lured for Cattle feed. Seeds of Jackfruit are high in starch and each fruit gives about 500 Grams of seeds. Powdered seeds are mixed with flour to add nutritive value of the flour and seed starch may be used for other commercial purposes. Horticulture wing of the Department of Agriculture, Govt. of Tripura successfully produced the following processed items:-
1.Jackfruit Pickle. 2.Jackfruit veberage called Jackfruit Nectar. 3.Canned Jackfruit Juice. 4.Jackfruit squash. 5.Jackfruit Alcohol.
The fruit is cheap in Tripura. Intending entrepreneur willing to undertake Industrial venture in this sector are well come in Tripura. Fruits are available from the month of May to July. Please contact Director, Horticulture & Soil Conservation or Director of Industries & Commerce, Govt. of Tripura, Agartala, Pin - 799001, Tripura
1.Jackfruit Pickle. 2.Jackfruit veberage called Jackfruit Nectar. 3.Canned Jackfruit Juice. 4.Jackfruit squash. 5.Jackfruit Alcohol.
The fruit is cheap in Tripura. Intending entrepreneur willing to undertake Industrial venture in this sector are well come in Tripura. Fruits are available from the month of May to July. Please contact Director, Horticulture & Soil Conservation or Director of Industries & Commerce, Govt. of Tripura, Agartala, Pin - 799001, Tripura
Uses and Nutritional Value
Jackfruit have a number of uses. Green, immature fruit may be used as a vegetable in cooking including soups, and baked dishes, and fried. The pulp of ripe fruit may be eaten fresh, dried, or preserved in syrup or used for salads. The seeds can be boiled and roasted (eaten as a nut) and have a chestnut flavor. Jackfruit is low in calories and fat and a good source of potassium and Vitamin A (Table 5 ).
Harvest, Ripening, and Storage
Jackfruit may be eaten as a vegetable when picked at an immature stage or eaten fresh when picked at a mature stage and allowed to ripen. Immature fruit is usually 1 to 3 months old, are green and may be harvested for cooking.
Mature fruit have 35 to 40% edible flesh. However, it is not easy to determine when the fruit is ripe. There are several fruit characteristics that may be used alone or together indicate a particular cultivar is mature. In many cultivars the skin color changes from green to light green or yellow. Maturing fruits usually develop a strong aroma and the peel spines flatten and widen. Green fruits have a solid sound when tapped whereas ripe fruits have a hollow sound.
Harvest fruit with clippers or loppers. The cut stem will immediately exude white, sticky latex; this latex will permanently stain clothing. Wrap the cut end with a paper towel to make handling easier, or set the fruit on its side until the flow of latex ceases. Care should be exercised not to let the fruit drop to the ground and be damaged. Pickers may want to wear gloves when handling the fruit. Place fruit in the shade until the latex stops exuding from the cut stem.
Mature fruit will ripen in 3 to 10 days at 75oF to 80oF (24-27oC). Before consumption the edible flesh is separated from the rag. As with harvesting, latex may exude from cut surfaces when extracting the flesh. To make clean-up easier coat hands, knife blades (not the handle), and work surfaces with vegetable oil. To clean the fruit, cut in half and remove the central core; then proceed to separate the flesh, seed, and rag.
Cool temperatures (<60oF; 16oC) may delay ripening. The proper storage temperatures for jackfruit have not been determined. Fruit pulp may be stored in the refrigerator and fully ripe fruit segments may be placed in polyethylene bags and frozen for later use.
Mature fruit have 35 to 40% edible flesh. However, it is not easy to determine when the fruit is ripe. There are several fruit characteristics that may be used alone or together indicate a particular cultivar is mature. In many cultivars the skin color changes from green to light green or yellow. Maturing fruits usually develop a strong aroma and the peel spines flatten and widen. Green fruits have a solid sound when tapped whereas ripe fruits have a hollow sound.
Harvest fruit with clippers or loppers. The cut stem will immediately exude white, sticky latex; this latex will permanently stain clothing. Wrap the cut end with a paper towel to make handling easier, or set the fruit on its side until the flow of latex ceases. Care should be exercised not to let the fruit drop to the ground and be damaged. Pickers may want to wear gloves when handling the fruit. Place fruit in the shade until the latex stops exuding from the cut stem.
Mature fruit will ripen in 3 to 10 days at 75oF to 80oF (24-27oC). Before consumption the edible flesh is separated from the rag. As with harvesting, latex may exude from cut surfaces when extracting the flesh. To make clean-up easier coat hands, knife blades (not the handle), and work surfaces with vegetable oil. To clean the fruit, cut in half and remove the central core; then proceed to separate the flesh, seed, and rag.
Cool temperatures (<60oF; 16oC) may delay ripening. The proper storage temperatures for jackfruit have not been determined. Fruit pulp may be stored in the refrigerator and fully ripe fruit segments may be placed in polyethylene bags and frozen for later use.
jackfruit planting
Planting may be done at anytime in south Florida provided there is access to water for the newly planted trees. Otherwise, the best time to plant is in late spring or early summer, early in the rainy season. Properly planting a jackfruit tree is one of the most important steps in successfully establishing and growing a strong, productive tree. The first step is to choose a healthy nursery tree. Commonly, nursery jackfruit trees are grown in 3 gallon containers and trees stand 2 to 4 ft from the soil media. Large trees in smaller containers should be avoided as the root system may be "root bound". This means all the available space in the container has been filled with roots to the point that the tap root is growing along the edge of the container in a circular fashion. Root bound root systems may not grow properly once planted in the ground.
Inspect the tree for insect pests and diseases and inspect the trunk of the tree for wounds and constrictions. Select a healthy tree and water it regularly in preparation for planting in the ground.
Site SelectionIn general, jackfruit trees should be planted in full sun for best growth and fruit production. Select a part of the landscape away from other trees, buildings and structures, and power lines. Remember jackfruit trees can become very large if not pruned to contain their size. Select the warmest area of the landscape that does not flood (or remain wet) after typical summer rainfall events.
Planting in Sandy SoilMany areas in Florida have sany soil. Remove a 3 to 10 ft (0.9-3.1 m) diameter ring of grass sod. Dig a hole 3 to 4 times the diameter and 3 times a deep as the container the jackfruit tree has come in. Making a large hole loosens the soil adjacent to the new tree making it easy for the roots to expand into the adjacent soil. It is not necessary to apply fertilizer, topsoil, or compost to the hole. In fact, placing topsoil or compost in the hole first and then planting on top of it is not desirable. If you wish to add topsoil or compost to the native soil, mix it with the soil excavated from making the hole in no more than a 50-50 ratio.
Backfill the hole with some of the native soil removed to make the hole. Remove the tree from the container and place it in the hole so that the top of the soil media in the container is level with or slightly above the surrounding soil level. Fill soil in around the tree roots and tamp slightly to remove air pockets. Immediately water the soil around the tree and tree roots. Staking the tree with a wooden or bamboo stake is optional. However, do not use wire or nylon rope to tie the tree to the stake as they may eventually damage the tree trunk as it grows. Use a cotton or natural fiber string that will degrade slowly.
Planting in Rockland SoilMany areas in Miami-Dade County have a very shallow soil and several inches below the soil surface is a hard calcareous bedrock . Remove a 3 to 10 ft (0.9-3.1 m) diameter ring of grass sod. Make a hole 3 to 4 times the diameter and 3 times a deep as the container the jackfruit tree has come in. To dig a hole there are several options use a pick and digging bar to break up the rock or contract with a company that has augering equipment or a backhoe. Plant as described in the section above.
Planting on a MoundMany areas in Florida are within 7 ft (2.1 m) or so of the water table and experience occasional flooding after heavy rainfall events. To improve plant survival consider planting fruit trees on a 2 to 3 ft (0.6-0.9 m) high by 4 to 10 ft (1.2-3.1 m) diameter mound of native soil.
After the mound is made, dig a hole 3 to 4 times the diameter and 3 times a deep as the container the mango tree has come in. In areas where the bedrock nearly comes to the surface (rockland soil) follow the recommendations for the previous section. In areas with sandy soil follow the recommendations from the section on planting in sandy soil.
Inspect the tree for insect pests and diseases and inspect the trunk of the tree for wounds and constrictions. Select a healthy tree and water it regularly in preparation for planting in the ground.
Site SelectionIn general, jackfruit trees should be planted in full sun for best growth and fruit production. Select a part of the landscape away from other trees, buildings and structures, and power lines. Remember jackfruit trees can become very large if not pruned to contain their size. Select the warmest area of the landscape that does not flood (or remain wet) after typical summer rainfall events.
Planting in Sandy SoilMany areas in Florida have sany soil. Remove a 3 to 10 ft (0.9-3.1 m) diameter ring of grass sod. Dig a hole 3 to 4 times the diameter and 3 times a deep as the container the jackfruit tree has come in. Making a large hole loosens the soil adjacent to the new tree making it easy for the roots to expand into the adjacent soil. It is not necessary to apply fertilizer, topsoil, or compost to the hole. In fact, placing topsoil or compost in the hole first and then planting on top of it is not desirable. If you wish to add topsoil or compost to the native soil, mix it with the soil excavated from making the hole in no more than a 50-50 ratio.
Backfill the hole with some of the native soil removed to make the hole. Remove the tree from the container and place it in the hole so that the top of the soil media in the container is level with or slightly above the surrounding soil level. Fill soil in around the tree roots and tamp slightly to remove air pockets. Immediately water the soil around the tree and tree roots. Staking the tree with a wooden or bamboo stake is optional. However, do not use wire or nylon rope to tie the tree to the stake as they may eventually damage the tree trunk as it grows. Use a cotton or natural fiber string that will degrade slowly.
Planting in Rockland SoilMany areas in Miami-Dade County have a very shallow soil and several inches below the soil surface is a hard calcareous bedrock . Remove a 3 to 10 ft (0.9-3.1 m) diameter ring of grass sod. Make a hole 3 to 4 times the diameter and 3 times a deep as the container the jackfruit tree has come in. To dig a hole there are several options use a pick and digging bar to break up the rock or contract with a company that has augering equipment or a backhoe. Plant as described in the section above.
Planting on a MoundMany areas in Florida are within 7 ft (2.1 m) or so of the water table and experience occasional flooding after heavy rainfall events. To improve plant survival consider planting fruit trees on a 2 to 3 ft (0.6-0.9 m) high by 4 to 10 ft (1.2-3.1 m) diameter mound of native soil.
After the mound is made, dig a hole 3 to 4 times the diameter and 3 times a deep as the container the mango tree has come in. In areas where the bedrock nearly comes to the surface (rockland soil) follow the recommendations for the previous section. In areas with sandy soil follow the recommendations from the section on planting in sandy soil.
Production
Jackfruit are wind and insect pollinated and generally require cross-pollination for satisfactory fruit production. Thus, planting more than one cultivar may be of benefit. Mature jackfruit trees may produce from 40 to over 250 pounds (18-114 kg) per tree, depending on the cultivar, weather, and cultural practices. Trees that average 150 pounds (68 kg) per tree or more are considered good producers.
FURTHER READING
Morton, Julia F. Fruits of Warm Climates. Creative Resources Systems, Inc. 1987. pp. 58-63.
Popenoe, Wilson. Manual of Tropical and Subtropical Fruits. Hafner Press. 1974. Facsimile of the 1920 edition. pp. 414-419
Tankard, Glenn. Tropical Fruit: an Australian Guide to Growing and Using Exotic Fruits. Viking O'Neil. 1987. pp. 52-53.
Popenoe, Wilson. Manual of Tropical and Subtropical Fruits. Hafner Press. 1974. Facsimile of the 1920 edition. pp. 414-419
Tankard, Glenn. Tropical Fruit: an Australian Guide to Growing and Using Exotic Fruits. Viking O'Neil. 1987. pp. 52-53.
CULTIVARS
In Malaysia and India there are named types of fruit. One that has caused a lot of interest is Singapore, or Ceylon, a remarkable yearly bearer producing fruit in 18 months to 2-1/2 years from transplanting. The fruit is of medium size with small, fibrous carpels which are very sweet. It was introduced into India from Ceylon and planted extensively in 1949. Other excellent varieties are Safeda, Khaja, Bhusila, Bhadaiyan and Handia. In Australia, some of the varieties are: Galaxy, Fitzroy, Nahen, Cheenax, Kapa, Mutton, and Varikkha. None of these appear to be available in the US at this time.
culture
Location: The jackfruit tree should have a well-drained, frost-free location that is sunny and warm.
Soil: The jackfruit flourishes in rich, deep soil of medium or open texture. Planting on top of an old compost heap would be ideal. The faster one can force a tropical plant to grow, the better the chance of keeping it alive. The tree needs the best drainage and cannot tolerate "wet feet".
Irrigation: The tree will not tolerate drought. Water frequently during warm months and warm periods in cooler months. Less water is necessary during colder weather.
Fertilization: The jackfruit's requirements are not known, but frequent, weak solutions of all-purpose fertilizer will speed the plant's growth without causing burn. In the regions where it is commonly grown, it succeeds without much care from man, the sole necessity being abundant moisture.
Frost protection: Although mature jackfruit trees will take several degrees of frost, it is prudent to provide young plants with overhead protection if possible and plant them on the south side of a wall or building. Small plants should be given complete protection with a covering on cold nights and even a light bulb if possible.
Propagation:Propagation is usually by seeds, which can be kept no longer than a month before planting. Germination requires 3 to 8 weeks. The seedlings should be moved when no more than 4 leaves have appeared. A more advanced seedling, with its long and delicate tap root is very difficult to transplant successfully. Cutting-grown plants and grafted seedlings are possible. Air-layering is common in India.
Pruning: Little or no pruning is required other than to remove any dead branches from the interior of the tree, so that sufficient light is obtained for the developing fruit.
Pests and diseases: A variety of pests and diseases afflict the jackfruit tree and fruit regions where it is commonly grown. In California the white fly is a minor pest.
Harvest: Jackfruits mature 3 to 8 months from flowering. When mature, there is usually a change of fruit color from light green to yellow-brown. Spines, closely spaced, yield to moderate pressure, and there is a dull, hollow sound when the fruit is tapped. After ripening, they turn brown and deteriorate rather quickly. Cold storage trials indicate that ripe fruits can be kept for 3 to 6 weeks at 52° to 55° F and relative humidity of 85% to 95%. Immature fruit is boiled, fried, or roasted. Chunks are cooked in lightly salted water until tender and then served. The only handicap is copious gummy latex which accumulates on utensils and hands unless they are first rubbed with cooking oil. The seeds can also be boiled or roasted and eaten similar to chestnuts. In Southeast Asia dried slices of unripe jackfruit are sold in the markets. The ripe bulbs, fermented and then distilled, produce a potent liquor.
Soil: The jackfruit flourishes in rich, deep soil of medium or open texture. Planting on top of an old compost heap would be ideal. The faster one can force a tropical plant to grow, the better the chance of keeping it alive. The tree needs the best drainage and cannot tolerate "wet feet".
Irrigation: The tree will not tolerate drought. Water frequently during warm months and warm periods in cooler months. Less water is necessary during colder weather.
Fertilization: The jackfruit's requirements are not known, but frequent, weak solutions of all-purpose fertilizer will speed the plant's growth without causing burn. In the regions where it is commonly grown, it succeeds without much care from man, the sole necessity being abundant moisture.
Frost protection: Although mature jackfruit trees will take several degrees of frost, it is prudent to provide young plants with overhead protection if possible and plant them on the south side of a wall or building. Small plants should be given complete protection with a covering on cold nights and even a light bulb if possible.
Propagation:Propagation is usually by seeds, which can be kept no longer than a month before planting. Germination requires 3 to 8 weeks. The seedlings should be moved when no more than 4 leaves have appeared. A more advanced seedling, with its long and delicate tap root is very difficult to transplant successfully. Cutting-grown plants and grafted seedlings are possible. Air-layering is common in India.
Pruning: Little or no pruning is required other than to remove any dead branches from the interior of the tree, so that sufficient light is obtained for the developing fruit.
Pests and diseases: A variety of pests and diseases afflict the jackfruit tree and fruit regions where it is commonly grown. In California the white fly is a minor pest.
Harvest: Jackfruits mature 3 to 8 months from flowering. When mature, there is usually a change of fruit color from light green to yellow-brown. Spines, closely spaced, yield to moderate pressure, and there is a dull, hollow sound when the fruit is tapped. After ripening, they turn brown and deteriorate rather quickly. Cold storage trials indicate that ripe fruits can be kept for 3 to 6 weeks at 52° to 55° F and relative humidity of 85% to 95%. Immature fruit is boiled, fried, or roasted. Chunks are cooked in lightly salted water until tender and then served. The only handicap is copious gummy latex which accumulates on utensils and hands unless they are first rubbed with cooking oil. The seeds can also be boiled or roasted and eaten similar to chestnuts. In Southeast Asia dried slices of unripe jackfruit are sold in the markets. The ripe bulbs, fermented and then distilled, produce a potent liquor.
flower & fruit
Flowers: Male and female flowers are borne in separate flower-heads. Male flower-heads are on new wood among the leaves or above the female. They are swollen, oblong, from an inch to four inches long and up to an inch wide at the widest part. They are pale green at first, then darken. When mature the head is covered with yellow pollen that falls rapidly after flowering. The female heads appear on short, stout twigs that emerge from the trunk and large branches, or even from the soil-covered base of very old trees. They look like the male heads but without pollen, and soon begins to swell. The stalks of both male and female flower-heads are encircled by a small green ring.
Fruit: Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. The seed is 3/4 to 1-1/2 inches long and 1/2 to 3/4 inches thick and is white and crisp within. There may be 100 or up to 500 seeds in a single fruit, which are viable for no more than three or four days. When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana.
There are two main varieties. In one, the fruits have small, fibrous, soft, mushy, but very sweet carpels with a texture somewhat akin to a raw oysters. The other variety is crisp and almost crunchy though not quite as sweet. This form is the more important commercially and is more palatable to western tastes.
Fruit: Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. The seed is 3/4 to 1-1/2 inches long and 1/2 to 3/4 inches thick and is white and crisp within. There may be 100 or up to 500 seeds in a single fruit, which are viable for no more than three or four days. When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana.
There are two main varieties. In one, the fruits have small, fibrous, soft, mushy, but very sweet carpels with a texture somewhat akin to a raw oysters. The other variety is crisp and almost crunchy though not quite as sweet. This form is the more important commercially and is more palatable to western tastes.
Something about tthe tree
Related Species: Breadfruit (Artocarpus altilis), Breadnut (A. altilis 'Seminifera'), Champedak (A. integer), Lakoocha (A. lakoocha), Marang (A. odoratissimus). Distant affinity: Figs (Ficus spp.), Mulberries (Morus spp.), African Breadfruit (Treculia african).
Origin: The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam.
Adaptation: Jackfruit is adapted to humid tropical and near-tropical climates. Mature trees have survived temperatures of about 27° F in southern Florida, but these were frozen to large limbs. Young trees are likely to be killed at temperatures below 32° F. Unlike its relative, the breadfruit, the jackfruit is not injured by cool weather several degrees above freezing. There are only a dozen or so bearing jackfruit trees today in southern Florida, and these are valued mainly as curiosities. There are also several trees planted in the Asian exhibit at the San Diego Zoo. What they will do or how high they will grow remains a question. The tree is too large to make a suitable container-grown plant.
Origin: The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam.
Adaptation: Jackfruit is adapted to humid tropical and near-tropical climates. Mature trees have survived temperatures of about 27° F in southern Florida, but these were frozen to large limbs. Young trees are likely to be killed at temperatures below 32° F. Unlike its relative, the breadfruit, the jackfruit is not injured by cool weather several degrees above freezing. There are only a dozen or so bearing jackfruit trees today in southern Florida, and these are valued mainly as curiosities. There are also several trees planted in the Asian exhibit at the San Diego Zoo. What they will do or how high they will grow remains a question. The tree is too large to make a suitable container-grown plant.
comercial avability
A kutiyapi, made of jackfruit wood
The jackfruit bears fruit three years after planting.
In the United States and Europe, the fruit is available in shops that sell exotic products, usually sold canned with a sugar syrup or frozen. It is also obtained fresh from Asian food markets. Sweet jackfruit chips are also often available.
The wood is used for the production of musical instruments in Indonesia as part of the gamelan and in the Philippines, where its soft wood can be 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. It is also widely used for manufacture of furniture.
The Tree
The Jackfruit tree(Artocarpus heterophyllus) is a species of tree of the mulberry family (Moraceae) and its fruit, native to southwestern India and Sri Lanka, and possibly also east to the Malay Peninsula, though more likely an early human introduction ther.
t is an evergreen tree growing to 10-15 m tall. The leaves are alternately arranged, elliptical, 5-25 cm long and 3-12 cm broad, often lobed on young trees but entire on mature trees. The flowers are produced in dense inflorescences 3-7 cm long and 1-2.5 cm broad; the male and female flowers produced on separate inflorescences, the female inflorescences commonly borne on thick branches or the trunk of the tree (cauliflory).
jackfruit chips
Its made from special Jackfruit that guarantee does not contain any sinthetic, chemical compound FREE and preservative material FREE. In secure packing, how ever it still delicious and imperishable. Jackfruit Chips represent food of camilan made of jackfruit upon which its base, the jackfruit fried and likely crispy tongue
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