TIP OF THE DAY: Jackfruit, Or, You Don’t Know Jack!
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The jackfruit, (Artocarpus heterophyllus), is a member of the Moraceae botanical family, also referred to as the fig family or the mulberry family. This family of flowering plants grows in the tropical and subtropical regions of the world, where jackfruit is widely cultivated. The jackfruit tree is believed to have originated in the southwestern rain forests of the Indian Subcontinent, around present-day Kerala. The fruit is the largest tree-borne fruit: The largest reaching 80 pounds in weight, 35 inches in length and 20 inches in diameter. Jackfruit is nutritious: rich in carbohydrates, proteins, potassium, calcium, iron, and vitamins A, B, and C. In Southeast Asia, jackfruits average between 15 and 33 pounds. Our local Asian markets tend to carry smaller ones; otherwise, it would take the whole family to carry one into the kitchen. They are available year-sound and can be imported from Asia or Mexico. California has a nascent jackfruit industry. SO POPULAR, IT’S A NATIONAL FRUIT Jackfruit is the national fruit of Bangladesh. Alas, the U.S. has not selected a national fruit; only 16 nations have. Austria and Germany both chose the apple: Here’s the full list. |
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SHOULD YOU BUY A JACKFRUIT? Fresh jackfruit flesh is pink or yellow. When eaten fresh, it has hints of mango and melon. The flesh is soft, flaky (the petals) and sweet. Jackfruit may be a tropical delight, but it’s also a labor of love to carve out the edible fruit. The jackfruit is composed of hundreds to thousands of individual flowers, and it is the fleshy petals that are eaten. And they must be dug out of the flesh. (Don’t worry, you only have to remove a score or two of bracts*.) Our first jackfruit experience was exasperating: We didn’t see this YouTube video. Instead, we winged it, anticipating slicing it like a melon. Wrong! Our blundering effort to dig out the bract and perianth* “nuggets” shouldn’t stop anyone with patience (and the video) from carving one up for family an friends. But first, look at these photos of removing the edible fruit from the flesh. It’s like getting the arils out of a pomegranate, but not as easy. You can also buy canned jackfruit in brine, syrup or water; and dried jackfruit for snacking or cooking. |
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IDEAS FOR JACKFRUIT DISHES Beyond a fresh fruit or fruit salad dessert or shack, you can use jackfruit to make mousse, pie, pudding, smoothies, sorbet and so on. You can purée it into a sauce for sweet or savory dishes. Jackfruit can also be enjoyed unripened and cooked. The flesh of the Jackfruit can be used in desserts, as well. |
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Jackfruit tree bark and wood are used for fuel, industrial products and timber. Jackfruit leaves, bark, flowers (bracts, flowers, stalks, stems), latex and seeds and are used in traditional medicines. Ready to add jackfruit to your culinary experience? The best way to start is to read up about buying and preparing it. Here are instructions with beautiful photography from SheSimmers.com. |
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