JACKFRUIT (Artocarpus Heterophyllus)
The jackfruit originated in India at the foot of the Western Ghats. It has been cultivated widely throughout South East Asia for centuries. It is also cultivated in Africa and Tropical America. This fast growing latex producing tree can grow up to a height of 20 meters and borne the largest edible tree grown fruit. The fruits are borne on the main trunk and the older branches. The rind is pale green to dark yellow and covered with short, sharp, hexagonal fleshy spines. A well ripe fruit emits a pleasant smell, has a sweet taste and the flesh is waxy and golden yellow in color. The pulp of a ripe jackfruit is usually eaten fresh. The unripe fruit can be used as a vegetable, usually stewed in coconut juice, or in soups and pickles. The seed can be eaten boiled or roasted and has a chestnut flavor. Young leaves are eaten as a vegetable and the small fruits, added to soup. In Java, young flower clusters are eaten with syrup and thickener. The rinds and leaves are even used to feed live stock. In Burma, China and Philippines, the sap is used to treat ulcers and abscesses. In Thailand, the roots are used to treat diarrhea, the flowers to combat diabetes and the fruits as an astringent or laxative. The tree means good fortune to Thais and the trunk yields a yellow dye for the monk’s robes.
Do you know…The name “Jaca” is the Portuguese word for jackfruit and this word originated from the Malayalam word “Chakka” (meaning ROUND), which was the word heard by the Portuguese when they first encountered the fruit in Kerala, South India.
Do you know…The name “Jaca” is the Portuguese word for jackfruit and this word originated from the Malayalam word “Chakka” (meaning ROUND), which was the word heard by the Portuguese when they first encountered the fruit in Kerala, South India.