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Jackfruit

The jackfruit is a gigantic, spined, oval fruit that have been first cultivated in Indian rainforests. It is mostly grown in tropical or close to tropical climates. It mostly found in many parts of India, as well as in most of Southeast Asia. In the Americas, the jackfruit is basically grown in Brazil with high quantity. A few jackfruit trees are have flourish in Florida and San Diego, but the northern states of the US and all of Canada are generally too cold to the young jackfruit trees.
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JACKFRUIT

Introduction - The Jackfruit is an enormous Fruit which is large and bushy found growing mainly in tropical areas which are seen to have Monsoon rains. The young branches of the jackfruit contain humid white latex which can be useful to make birdlime easy. The tree leaves are oval shaped and deep in green colour, sleek and grow in clusters. Its unique male and female flowers bear in separate flower heads and are mostly seen in February and March months in a year.

The difference between the female and male flowers female flowers appear on short twigs from the trunk. Male Flowers has pollen and the female flower doesn't have it and another characteristic feature of the female flower is that it begins to enlarge very soon.

Scientific Name:Artocarpus heterophyllus

Taste- Fruits are frequently sliced and sold raw in parts of southeast Asia. The seeds can be boiled or roasted and are said to taste like chestnuts. Jackfruit is, commonly available in most Asian markets. It is very straightforward with a good, not quite crispy surface, and the gentle taste of pineapple and a slightly characteristic musky in taste.


Appearance- Huge and thorny on the outside, jackfruit looks more or like durian. Once a jackfruit is cracked open, what you will find inside are pods or "bulb". Regularly referred to as seeds, these bulbs are actually, kinds of fleshy covering over the true seeds or pits, which are round and dark like chesnuts. The fleshy part can be eaten, or cut up and cooked. When immature, it is amazingly similar in grain to chicken, making jackfruit is an excellent vegetarian substitute for meat. In fact, canned jackfruit is sometimes referred to as "vegetable meat"

Jackfruit 

Benefits of Jackfruit Seeds

The seeds have around 135 kcal/ 100 gms. It is a rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous with high nutrition benefit in a seed.

Jackfruit seed contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer, etc.

Boiled Jackfruit seeds are very tasty and nutritious snacks to eat. Jackfruit seeds, which always taste like chestnuts which appeal to all tastes, may be boiled or roasted and eaten, or boiled and preserved in syrup like chestnuts.

Jackfruit-Seeds 

Tree of Jackfruit

Jack Fruit Tree is a very large and evergreen tree in India Known as 'Artocarpus Heterophylla' Botanically, the jackfruit tree posse one of the most popular and most important fruit of India, a little after the Mango and the Plantain varieties. The tree has come from the `Moraceae` family. The Bengali people know the tree in the name of 'Katthal'.

The tree has a solid crown of dark green leaves and the fruits hang from the branches, from the trunk and even on the roots of older trees. They look like massive and unattractive vermin. Some of the fruit trees are widely grown in other country in less amount. Dependent upon the soil conditions the fruits are grown in some place of the country. It grows high and spreads well in the sandy soil.

The leaves of the 'Jackfruit Tree', grow in close clusters at the ends of the branchlets alternating each other. They are large, thick and tough and in rectangular shape. They also have a rounded end and they point towards the short stalk.

jackfruit-tree 

Jackfruit Varieties

Click on the below Jackfruit you wish to find about

Black Gold Cheena Cochin
Dang Rasimi Golden Nugget Golden Pillow

The various Jackfruits are distinguished as botanical species rather than as cultivars. The following are those most utilized for food:

Black Gold

The Black Gold is an energetic jackfruit, with a dense and highly manageable awning. With annual prune the tree is easily maintained at a height and spread of 2 to 2.5 m with reliable, heavy production of 55 to 90 kg per tree. The fruit are medium in size, averaging of 6.7 kg, with an edible flesh percentage of 35% for each.

The exterior of the fruit is dark green in colour and has sharp fleshy spine. The spines always have a zig-zag it is very difficult to judge the proper harvest time and maturity. The deep orange flesh is soft, with a strong, sweet flavor and aroma. The flesh is removed easily from the fruit compared with other cultivars.

Black-Gold 

Cheena

The Cheena has an exotic fruit, tree with an Open, low and spreading growth habit and can be maintained at a height and spread of 2.5 m with annual pruning. 'Cheena' can always produce 50 to 70 kg per tree. The fruit are long, narrow and uniform in size and shape. The skin is green, with blunt spines which become yellow and open slightly leading maturity.

Fruit are small, and weigh around 2.4 kg and they have an edible flesh percentage of 33%. The flesh is deep orange, soft and fairly fibrous, with an excellent flavor. The fruit has an intense, earthy aroma. Fruit preparation time can be less as 15 minutes, compared to the 1 to 2 hours required for other cultivars.

Cochin

The Cochin Fruit is small and smooth in nature. The tree is low in energy and forms a sparse, upright and narrow awning. The tree can be maintained at a height between 2 and 2.5 m and a spread of 1.5 m with light annual pruning. The fruit are small and smooth in comparison with other cultivars because the spines squash and fruit opens when matured.

Fruit with an average 1.5 kg, with 35% edible fruit percentage. During a quantity of times of the year, the entire fruit can be eaten, including the "rag". The flesh is firm and mild, with little latex.

Cochin 

Red Bartlett

The Dang Rasimi is an exotic fruit in medium oval shape. The tree is always in an open, spreading and fast growing habit. It must be pruned annually to maintain a height and spread of 3 to 3.5 m. The trees are highly industrious, soft between 75 and 125 kg per tree, while maintaining energetic growth of the tree. The fruit are bright green to pale yellow colour and uniform in shape.

The skin has sharp spines that do not flatten or "open" with maturity. Fruit are medium to large, average of 8 kg, with 32% edible flesh percentage. The flesh is deep orange and firm. It has a mild, sweet flavor and a sweet, enjoyable aroma. 'Dang Rasimi' is one of the most energetic jackfruit cultivars, and must be annually pruned to maintain size.

Dang-Rasimi

Golden Nugget

The Golden Nugget Variety Tree has a fast growing nature, with a characteristic of dark green, rounded leaf. It forms a dense, spreading awning, which is easily maintained at a height and spread of 2 to 2.5 m. The fruit are small, green and rounded, fleshy spines on the skin. The spines flatten to a smooth, golden-yellow upon maturity. The fruit weigh around 3.2 kg, with an excellent edible flesh percentage of 41%.

The deep orange flesh is soft to medium firm depending on fruit's ripeness. The flavor is excellent and the flesh has no fiber. 'Golden Nugget' fruit will be regularly split open prior to ripen when there are having a heavy rains. Yielding of tree can be maintained at 60 to 80 kg per tree per year.

Golden-Nugget 

Golden Pillow

Golden Pillow' or 'Mong Tong', was introduced in the 1980s from Thailand. In its homeland of Thailand it has attained a standing as a fruit of characteristic beauty and quality. The tree is always managed with a height and spread of 3 m and it is small. The fruit average of 3.6 to 5.5 kg with 35 to 40% edible flesh.

There are naturally 65 to 75 seeds per fruit and little latex. The flesh is thick and crisp, with a golden color. The flavor is mild and sweet, with no musky aftertaste. This cultivar is famous for intelligent fruiting, bearing in the second year after planting.

Golden-Pillow 

Jackfruit Recipe

Jackfruit Pradhaman

Ingredients:

  • pitted jackfruit - 15
  • jaggery - 1 1/2 cup
  • moong dal - 1/2 cup
  • coconut milk - 2 medium size tins
Dragon-Fruit-Pizza-Recipe 

Method:

  • Make a small pieces of Fresh Jackfruit.
  • Boiled the small pieces into the pressure cooker for 10 minutes after three whistles.
  • Once it pressure turn off, smash the cooked jackfruit pieces and moongdal well.
  • In a kadai put 1 1/2 cup jaggery and a amount of water.
  • When it boils open it and remove the dirt.
  • Put the jaggerry mixture in the kadai and let it boil.
  • Then add the smashed dal and jackfruit pieces.
  • Stir it well with a spatula.
  • When it starts becoming thick, add the one tin coconut milk mixed with 1/2 cup cold water to it.
  • Let it boil, then remove from flame and add the other 1 tin coconut milk to it. .
  • Add 1tsp ghee to the pradhaman, serve hot or chilled

Jackfruit Seed Cutlet

Ingredients:

  • jackfruit seeds, boiled and crushed - 1
  • potato (small) - 1
  • egg - 1
  • chopped green chillies - 2
  • chopped onions - 1/2 cup
  • garlic chopped - 1 tsp
  • ginger chopped - 1 tsp
  • curry leaves - few
  • coriander leaves - 1/2 cup
  • turmeric powder - 1/2 tsp
  • coriander powder - 1/2 tsp
  • chilli powder - 1/2 tsp
  • garam masala powder - 1/2 tsp
  • bread crumbs as required
  • oil for frying
  • salt to taste and cups
Jackfruit-Seed-Cutlet 

Directions:

  • Remove the outer skin from the jack fruit seeds.
  • Cut the potato into small pieces
  • PCook jackfruit seeds and potato and grind in a mixer
  • li>Heat the oil in a pan, add onions, green chillies, garlic, ginger and curry leaves.
  • Cook till golden brown
  • Add the masala powders as above and salt to taste and mix well.
  • Add jackfruit seeds and potato mixture and mix well into that masala mixtures
  • Sway them into cutlet shape
  • Beat an egg in a dish separately
  • Dip the cutlets in the beaten egg one by one and coat them with bread crumbs
  • Deep fry in oil.
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