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Po shfaqen postimet me emërtimin Fruit. Shfaq të gjitha postimet
Po shfaqen postimet me emërtimin Fruit. Shfaq të gjitha postimet
Calories in Jackfruit
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
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
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 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
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.
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.
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.
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.
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