From en.wikipedia.org:
[Species of plant] [date=July 2020] [date=July 2020] {{speciesbox |name =
|image = Jackfruit hanging.JPG |image_caption = |genus = Artocarpus |species =
heterophyllus |authority = Lam.<ref name=lam>Under its accepted name
_Artocarpus heterophyllus_ (then as _heterophylla_) this species was described
in _Encyclopédie Méthodique, Botanique_ 3: 209. (1789) by Jean-Baptiste
Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck
said of the fruit that it was coarse and difficult to digest.
[url=https://www.biodiversitylibrary.org/page/721644#page/216/mode/1up ]<ref
name=trop1>[url=http://legacy.tropicos.org/Name/21300871 ] |synonyms =
- _Artocarpus brasiliensis_ <small> Ortega </small>
- _Artocarpus maximus_ <small> Blanco </small>
- _Artocarpus nanca_ <small> Noronha </small> ( _nom inval._ )
- _Artocarpus philippensis_ <small> Lam. </small>
|synonyms_ref = [1]<ref
name=trop2>[url=http://legacy.tropicos.org/Name/21300871?tab=synonyms ]<ref
name=grin>[ access-date=23 November 2012 ] }}
The JACKFRUIT or _NANGKA_ (_ARTOCARPUS HETEROPHYLLUS_)<ref
name=tba>[url=http://www.tropical-biology.org/research/dip/species/Artocarpus%20heterophyllus.htm
] is a species of tree in the fig, mulberry, and breadfruit family
(Moraceae).[2]
The jackfruit is the largest tree fruit, reaching as much as [55] in weight,
[90] in length, and [50] in diameter.<ref name=Jackfruit/>[3] A mature
jackfruit tree produces some 200 fruits per year, with older trees bearing up
to 500 fruits in a year.<ref name=Jackfruit/><ref name=love/> The jackfruit is
a multiple fruit composed of hundreds to thousands of individual flowers, and
the fleshy petals of the unripe fruit are eaten by humans.<ref
name=Jackfruit/>[4]
The jackfruit tree is well-suited to tropical lowlands and is widely
cultivated throughout tropical regions of the world, particularly from South
Asia to Southeast Asia and Oceania.<ref name=Jackfruit/>[5][6][7]
Its ripe fruit can be sweet depending on grown variety, which is commonly used
in desserts. Canned green jackfruit has a mild taste and meat-like texture
that lends itself to being called "vegetable meat".<ref name=Jackfruit/>
Jackfruit is commonly used in South and Southeast Asian cuisines.<ref
name=janick>[date=2007] Both ripe and unripe fruits are consumed. It is
available internationally, canned or frozen, and in chilled meals, as are
various products derived from the fruit, such as noodles and chips.<ref
name=Jackfruit/>
** Names
The name _jackfruit_ comes from Portuguese [pt] added by physician and
naturalist Garcia de Orta in his 1563 book [pt].[8][9] In turn, [pt] is
derived from the Malayalam word [ml] [ml-Latn],<ref name=npr/><ref
name=malayalam>[last1=Pradeepkumar ] when the Portuguese arrived in India at
Calicut on the Malabar Coast in 1499. Later the Malayalam name [ml-Latn] was
recorded by Hendrik van Rheede (1678–1703) in the third volume of [la]. Henry
Yule translated Hendrik's book in Jordanus Catalani's ([1321–1330]) _Mirabilia
descripta: the wonders of the East_.<ref name=jordanus>[author=Friar Jordanus
] The Malayalam [ml] [ml-Latn] is derived from the Proto-Dravidian root
[dra-Latn] ("fruit, vegetable").[10]
Centuries later, botanist Ralph Randles Stewart suggested it was named after
William Jack (1795–1822), a Scottish botanist who worked for the East India
Company in Bengal, Sumatra, and Malaya.[11]
[ms] is another name used in Philippine English<ref name=Jackfruit/> borrowing
from Tagalog related to [ceb] in Cebuano[12] and in Malay, both from the same
Austronesian language family.[13] The male flowers are greenish, some flowers
are sterile. The male flowers are hairy and the perianth ends with two [1]
membrane. The individual and prominent stamens are straight with yellow,
roundish anthers. Pollen grains are tiny, around 60 microns in diameter.
After the pollen distribution, the stamens become ash-gray and fall off after
a few days. Later, all the male inflorescences also fall off. The greenish
female flowers, with hairy and tubular perianth, have a fleshy flower-like
base. The female flowers contain an ovary with a broad, capitate, or rarely
bilobed scar. The blooming time ranges from December until February or March.
*** Fruit
alt=Jackfruit tree with fruits The ellipsoidal to roundish fruit is a multiple
fruit formed from the fusion of the ovaries of multiple flowers.<ref
name=Jackfruit/><ref name=crfg/> The fruits grow on a long and thick stem on
the trunk. They vary in size and ripen from an initially yellowish-greenish
to yellow, and then at maturity to yellowish-brown. They possess a hard,
gummy shell with small pimples surrounded with hard, hexagonal tubercles.<ref
name=Jackfruit/> The large and variously shaped fruit have a length of [30]
and a diameter of [15] and can weigh up to [55] [ndash] the largest of all
tree-borne fruits.<ref name=Jackfruit/><ref name=crfg/>[14] The fruits consist
of a fibrous, whitish core (rachis) about [5] thick. Radiating from this are
many individual fruits, [10] long. They are elliptical to egg-shaped, light
brownish achenes with a length of about [3] and a diameter of [1.5].
There may be about 100–500 seeds per fruit.<ref name=Jackfruit/> The seed coat
consists of a thin, waxy, parchment-like and easily removable testa (husk) and
a brownish, membranous tegmen. The cotyledons are usually unequal in size,
and the endosperm is minimally present.[15] An average fruit consists of 27%
edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth,
rags) and bark and 10% core.
The fruit matures during the rainy season from July to August. The
bean-shaped achenes of the jackfruit are coated with a firm yellowish aril
(seed coat, flesh), which has an intense sweet taste at maturity of the fruit.
The pulp is enveloped by many narrow strands of fiber (undeveloped perianth),
which run between the hard shell and the core of the fruit and are firmly
attached to it. When pruned, the inner part (core) secretes a sticky, milky
liquid,<ref name=Jackfruit/> which is hard to remove from the skin, even with
soap and water. To clean the hands after "unwinding" the pulp an oil or other
solvent is used. For example, street vendors in Tanzania, who sell the fruit
in small segments, provide small bowls of kerosene for their customers to
cleanse their sticky fingers. When fully ripe, jackfruit has a strong
pleasant aroma, the pulp of the opened fruit resembles the odor of pineapple
and banana.<ref name=Jackfruit/>
Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour
volatiles in five jackfruit cultivars, the main volatile compounds detected
were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl
isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[16] A
fully ripe and unopened jackfruit is known to "emit a strong aroma" – perhaps
unpleasant<ref name="Jackfruit" />[17] – with the inside of the fruit
described as smelling of pineapple and banana.<ref name="Jackfruit" />
** Ecology
The species has expanded excessively because its fruits, which naturally fall
to the ground and open, are eagerly eaten by small mammals, such as the common
marmoset and coati. The seeds are then dispersed by these animals, spreading
jackfruit trees that compete for space with native tree species. The supply
of jackfruit has allowed the marmoset and coati populations to expand. Since
both prey opportunistically on bird eggs and nestlings, the increases in
marmoset and coati populations are detrimental to local birds.[date=June 2021]
*** As an invasive species
The jackfruit can become an invasive species as in Brazil's Tijuca Forest
National Park in Rio de Janeiro[18] or at the Horto Florestal in neighbouring
Niterói. The Tijuca is mostly an artificial secondary forest, whose planting
began during the mid-nineteenth century; jackfruit trees have been a part of
the park's flora since it was founded.[date=June 2021]
** Cultivation
*** History
The jackfruit was domesticated independently in the Indian subcontinent and
Southeast Asia, as indicated by the Southeast Asian names which are not
derived from the Sanskrit roots. It was probably first domesticated by
Austronesians in Java or the Malay Peninsula. The fruit was later introduced
to Guam via Filipino settlers when both were part of the Spanish
Empire.[19]<ref name="blusttrusell" />
*** Care
In terms of taking care of the plant, minimal pruning is required; cutting off
dead branches from the interior of the tree is only sometimes needed.<ref
name="Jackfruit" /> In addition, twigs bearing fruit must be twisted or cut
down to the trunk to induce growth for the next season.<ref name="Jackfruit"
/> Branches should be pruned every three to four years to maintain
productivity.<ref name="Jackfruit" />
Some trees carry too many mediocre fruits and these are usually removed to
allow the others to develop better to maturity.
Stingless bees such as _Tetragonula iridipennis_ are jackfruit pollinators,
and so play an important role in jackfruit cultivation.[date=February 2020] It
seems to be the case that pollination results from a three-way mutualism
involving the flower, a fungus, and a species of gall midge, _Clinidiplosis
ultracrepidata_. The fungus forms a film over the syncarps which is a food
source to both the fly larvae and adults.[20]
*** Production and marketing
In 2017, India produced [1.4] of jackfruit, followed by Bangladesh, Thailand,
and Indonesia.[21]
The marketing of jackfruit involves three groups: producers, traders, and
middlemen, including wholesalers and retailers.[22] The marketing channels are
rather complex. Large farms sell immature fruit to wholesalers, which helps
cash flow and reduces risk, whereas medium-sized farms sell the fruit directly
to local markets or retailers.
<gallery mode="packed" heights="100"> File:Jackfruit (Artocarpus
heterophyllus) - photo of the inside.jpg|Packed jackfruit sold in a market
File:Selling jackfruit in bangkok3.jpg|Selling jackfruit in Bangkok
File:JackfruitNYC.jpg|At a fruit stand in Manhattan's Chinatown File:Unripe
Jackfruit.jpg|Lengthwise-cut unripe jackfruit File:Artocarpus
heterophyllus.jpg|Cut jackfruit File:Chakkappazham.jpg|Polythene-packaged cut
jackfruit </gallery>
*** Commercial availability
Outside countries of origin, fresh jackfruit can be found at food markets
throughout Southeast Asia.<ref name="Jackfruit" />[23] It is also extensively
cultivated in the Brazilian coastal region, where it is sold in local markets.
It is available canned in sugary syrup, or frozen, already prepared and cut.
Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit
is processed into products such as flour, noodles, _papad_, and ice cream.<ref
name="gold" /> It is also canned and sold as a vegetable for export.
Jackfruit is also widely available year-round, both canned and dried. Dried
jackfruit chips are produced by various manufacturers. As reported in 2019,
jackfruit became more widely available in US grocery stores, cleaned and ready
to cook, as well as in premade dishes or prepared ingredients.[24] It is on
restaurant menus in preparations such as taco fillings and vegan versions of
pulled pork dishes.<ref name="Forbes" />
** Uses
{{nutritional value |name=Uncooked jackfruit | kJ=397 | protein=1.72 g |
fat=0.64 g | carbs=23.25 g | fiber=1.5 g | sugars=19.08 g | water=73.5 g |
calcium_mg=24 | iron_mg=0.23 | magnesium_mg=29 | phosphorus_mg=21 |
potassium_mg=448 | sodium_mg=2 | zinc_mg=0.13 | manganese_mg=0.043 |
vitC_mg=13.8 | thiamin_mg=0.105 | riboflavin_mg=0.055 | niacin_mg=0.92 |
pantothenic_mg=0.235 | vitB6_mg=0.329 | folate_ug=24 | choline_mg= | vitA_ug=5
| betacarotene_ug=61 | lutein_ug=157 | vitE_mg=0.34 | source_usda = 1 |
note=Full Link to USDA Database entry (see
https://fdc.nal.usda.gov/food-details/174687/nutrients) }}
*** Nutrition
The edible raw pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat.
The carbohydrate component is primarily sugars, and is a source of dietary
fiber (table). In a reference amount of [100], raw jackfruit provides 95
kilocalories, and is a moderate source (10–19% of the Daily Value) of vitamin
B <sub> 6 </sub>, vitamin C, and potassium, with no significant content of
other micronutrients (table).
The jackfruit is a partial solution for food security in developing
countries.<ref name=npr/>[25]
*** Culinary uses
Ripe jackfruit is naturally sweet, with subtle pineapple- or banana-like
flavor.<ref name=Jackfruit/> It can be used to make a variety of dishes,
including custards, cakes, or mixed with shaved ice as _es teler_ in Indonesia
or _halo-halo_ in the Philippines. For the traditional breakfast dish in
southern India, _idli s_, the fruit is used with rice as an ingredient and
jackfruit leaves are used as a wrapping for steaming. Jackfruit _dosa s_ can
be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit
arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit
chips.<ref name=Jackfruit/>
The seeds from ripe fruits are edible once cooked, and have a milky, sweet
taste often compared to Brazil nuts. They may be boiled, baked, or
roasted.<ref name=Jackfruit/> When roasted, the flavor of the seeds is
comparable to chestnuts. Seeds are used as snacks (either by boiling or
fire-roasting) or to make desserts. In Java, the seeds are commonly cooked
and seasoned with salt as a snack. They are commonly used in curry in India
in the form of a traditional lentil and vegetable mix curry. Young leaves are
tender enough to be used as a vegetable.<ref name=Jackfruit/>
The flavor of the ripe fruit is comparable to a combination of apple,
pineapple, mango, and banana.<ref name=Jackfruit/> Varieties are distinguished
according to characteristics of the fruit flesh. In Indochina, the two
varieties are the "hard" version (crunchier, drier, and less sweet, but
fleshier), and the "soft" version (softer, moister, and much sweeter, with a
darker gold-color flesh than the hard variety). Unripe jackfruit has a mild
flavor and meat-like texture and is used in curry dishes with spices in many
cuisines. The skin of unripe jackfruit must be peeled first, then the
remaining jackfruit flesh is chopped into edible portions and cooked before
serving. The final chunks resemble prepared artichoke hearts in their mild
taste, color, and flowery qualities.[date=July 2024]
The cuisines of many Asian countries use cooked young jackfruit. In many
cultures, jackfruit is boiled and used in curries as a staple food. The
boiled young jackfruit is used in salads or as a vegetable in spicy curries
and side dishes, and as fillings for cutlets and chops. It may be cooked with
coconut milk and eaten alone or with meat, shrimp or smoked pork. The
jackfruit seeds are also boiled and used in sambar (stew).[date=July 2024]
Processed jackfruit is sold in US stores and has been marketed as a
plant-based meat alternative.[26] After roasting, the seeds may be used as a
commercial alternative to chocolate aroma.[27]
**** South Asia
In many countries, including Bangladesh, the fruit is consumed on its own.
The unripe fruit is used in curry, and the seed is often dried and preserved
to be later used in curry.<ref name=Jackfruit/><ref name="The Daily Star"/> In
India, two varieties of jackfruit predominate: _muttomvarikka_ and _sindoor_.
_Muttomvarikka_ has a slightly hard inner flesh when ripe, while the inner
flesh of the ripe _sindoor_ fruit is soft.[28] In Sri Lanka these two
varieties are called _waraka_ and _wela_ respectively.
A sweet preparation called _chakkavaratti_ (jackfruit jam) is made by
seasoning pieces of _muttomvarikka_ fruit flesh in jaggery, which can be
preserved and used for many months. The fruits are either eaten alone or as a
side to rice. The juice is extracted and either drunk straight or as a side.
The juice is sometimes condensed and eaten as candies. The seeds are either
boiled or roasted and eaten with salt and hot chilies. They are also used to
make spicy side dishes with rice. Jackfruit may be ground and made into a
paste, then spread over a mat and allowed to dry in the sun to create a
natural chewy candy.<ref name=Jackfruit/>
<gallery mode="packed" heights="150"> File:Jackfruit seeds on a
plate.jpg|Jackfruit seeds File:Jackfruit Flesh.jpg|Jackfruit flesh of
orange-fleshed variety File:Baby jack fruit curry-Sri Lanka.jpg|Jackfruit
curry (Sri Lanka) File:Green Jackfruit & Potato Curry - Kolkata 2011-02-11
1000.JPG|Green jackfruit and potato curry (West Bengal) File:Baby Jackfruit
masala.JPG|Jackfruit masala (India) File:Chakka-chips.JPG|"Rags" fried in
coconut oil from Kerala, India File:Jackfruit (Unripe) Cutlet.jpg|Jackfruit
(unripe) cutlet, India </gallery>
**** Southeast Asia
In Indonesia and Malaysia, jackfruit is called _nangka_. The ripe fruit is
usually sold separately and consumed on its own, or sliced and mixed with
shaved ice as a sweet concoction dessert such as _es campur_ and _es teler_.
The ripe fruit might be dried and fried as _kripik nangka_, or jackfruit
cracker. The seeds are boiled and consumed with salt, as they contain edible
starchy content; this is called _beton_. Young (unripe) jackfruit is made
into curry called _gulai nangka_ or stewed called _gudeg_.
In the Philippines, unripe jackfruit or _langka_ is usually cooked in coconut
milk and eaten with rice; this is called _ginataang langka_.[29] The ripe
fruit is often an ingredient in local desserts such as _halo-halo_ and the
Filipino turon. The ripe fruit, besides also being eaten raw as it is, is
also preserved by storing in syrup or by drying.<ref name=Jackfruit/> The
seeds are also boiled before being eaten.<ref name=Jackfruit/>
Thailand is a major producer of jackfruit, which are often cut, prepared, and
canned in a sugary syrup (or frozen in bags or boxes without syrup) and
exported overseas, frequently to North America and Europe.
In Vietnam, jackfruit is used to make jackfruit _chè_, a sweet dessert soup,
similar to the Chinese derivative _bubur cha cha_. The Vietnamese also use
jackfruit purée as part of pastry fillings or as a topping on _xôi ngọt_ (a
sweet version of sticky rice portions).
in Taiwan, jackfruits are found primarily in the eastern part of the island.
The fresh fruit can be eaten directly or preserved as dried fruit, candied
fruit, or jam. It is also stir-fried or stewed with other vegetables and
meat.[date=July 2024]
<gallery mode="packed" heights="150"> File:Es Teller 77.jpg|_Es teler_,
cocktail with avocado, etc. (Indonesia) File:Gudeg full set.jpg|_Gudeg_
(left), jackfruit curry with palm sugar (Indonesia) File:Halo
halo1.jpg|_Halo-halo_, shaved ice dessert with various fruits and toppings
(Philippines) File:Jackfrucht Fruchtfleisch 1.jpg|Chunks seasoned with
paprika, tomato, etc. as a meat substitute </gallery>
**** Americas
In Brazil, three varieties are recognized: _jaca-dura_, or the "hard" variety,
which has a firm flesh, and the largest fruits that can weigh between 15 and
40 kg each; _jaca-mole_, or the "soft" variety, which bears smaller fruits
with a softer and sweeter flesh; and _jaca-manteiga_, or the "butter" variety,
which bears sweet fruits whose flesh has a consistency intermediate between
the "hard" and "soft" varieties.[30]
Many Brazilian recipes use jackfruit to create vegan meat, sweets or various
recipes where animal meat is replaced by vegan jackfruit meat.<ref
name=Jackfruit/>
**** Africa
From a tree planted for its shade in gardens, it became an ingredient for
local recipes using different fruit segments. The seeds are boiled in water
or roasted to remove toxic substances, and then roasted for a variety of
desserts. The flesh of the unripe jackfruit is used to make a savory salty
dish with smoked pork. The jackfruit arils are used to make jams or fruits in
syrup, and can also be eaten raw.<ref name=Jackfruit/>
*** Materials
**** Wood and manufacturing
The golden yellow timber with good grain is used for building furniture and
house construction in India. It is termite-resistant[31] and is superior to
teak for building furniture. The wood of the jackfruit tree is important in
Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the
manufacture of furniture, doors and windows, in roof construction,<ref
name="Jackfruit"/> and fish sauce barrels.[32]
The wood of the tree is used for the production of musical instruments. In
Indonesia, hardwood from the trunk is carved out to form the barrels of drums
used in the _gamelan_, and in the Philippines, its soft wood is made into the
body of the _kutiyapi_, a type of boat lute. It is also used to make the body
of the Indian string instrument _veena_ and the drums _mridangam_, _thimila_,
and _kanjira_.[33]
** In culture
The jackfruit has played a significant role in Indian agriculture for
centuries. Archaeological findings in India have revealed that jackfruit was
cultivated in India 3,000 to 6,000 years ago.[34] It has also been widely
cultivated in Southeast Asia.
The ornate wooden plank called _avani palaka_, made of the wood of the
jackfruit tree, is used as the priest's seat during Hindu ceremonies in
Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist
statues in temples[35] The heartwood is used by Buddhist forest monastics in
Southeast Asia as a dye, giving the robes of the monks in those traditions
their distinctive light-brown color.[36]
Jackfruit is the national fruit of Bangladesh,[37][38] and the state fruit of
the Indian states of Kerala[39] (which hosts jackfruit festivals) and Tamil
Nadu.[40][41]
** See also
- Domesticated plants and animals of Austronesia
- Chempedak , a closely related Southeast Asian fruit sometimes confused with jackfruit
- Durian , a fruit similar in appearance but from an unrelated tree, also from Southeast Asia
** References
[Reflist]
** External links
- [Jackfruit]
- [Artocarpus heterophyllus]
- [Artocarpus heterophyllus]
- [jackfruit]
*** Video
- Short BBC documentary on the jackfruit see https://www.bbc.com/reel/video/p0hlyqxd/sri-lanka-s-healthy-super-fruit-that-saved-lives
[Nuts] [Non-timber forest products] [Yunnan cuisine] [Symbols of Bangladesh]
[Bangladesh topics] [Tamil Nadu] [Kerala] [from=Q45757] [Authority control]
Category:Artocarpus Category:Belizean cuisine Category:Crops originating from
India Category:Flora of India (region) Category:Flora of Sri Lanka
Category:Fruits originating in Asia Category:Meat substitutes
Category:National symbols of Bangladesh Category:Non-timber forest products
Category:South Asian cuisine Category:Southeast Asian cuisine
Category:Tropical agriculture Category:Tropical fruit Category:Austronesian
agriculture