Product Description
Jackfruit ( Artocarpus heterophyllus ) also known as jakfruit, jaca, and nangka, is a tropical tree originally from western India . It is a member of the mulberry family, and a relative of the bread fruit.
The jack fruit is a melon shaped starchy vegetable that can reach a length of 3 feet, and weigh up to 100 pounds, making it the largest tree-borne fruit in the world. The fruits grow both from the tree trunk and from branches in the tree. They have a rough spiny skin and the uncut ripe fruit has a strong unpleasant smell, resembling rotting onions - but the cut fruit has a strong aroma similar to papaya or pineapple.
The interior consists of large bulbs of pulp enclosing a seed up to 1 inch long, with from 100 to 500 seeds per fruit. The flavor is similar to pineapple & banana but less juicy. The green unripe flesh is cooked as a vegetable and used in curries and salads. When ripe and sweet, it is eaten as a fruit. The large seeds are roasted and have a flavor and texture similar to chestnuts.
There are two different flesh colors available; Yellow and Orange.
Preparation
To cut-up a whole Jackfruit requires a bit of technique and practice. The core of the fruit exudes a sticky and bitter latex, which must can make the task of preparing the fruit a difficult one. Click here for instructions on how to cut Jackfruit.
Fresh ripe Jackfruit is almost always eaten as a plain fresh-fruit. Typically, one person would be served a small number of segments (arils) with the seed included.
Jackfruit seeds can be eaten if boiled or steamed until tender.
Nutrition Guide
Jackfruit is low in calories and fat and is a good source of potassium and Vitamin A .
For more information on the nutritional value of Jackfruit, click here.
Storage
Keep segments refrigerated at 3-10 C in a tightly sealed clean container. The fruit will keep 3-7 days after cutting. The product has expired once it begins to produce "off odors" (mainly smells of fermentation) or once the flesh turns translucent and jelly-like.
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