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Thai: " Khanun "
The jackfruit is believed indigenous to the rain forests in South and Southeast Asia. Jackfruit is widely grown; It spread to many parts of India to southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam.
Jackfruit is huge and has very thick skin. The fruits can reach 36 kg in weight and up to 90 cm long and 50 cm in diameter. The jackfruit is the largest tree borne fruit in the world. Its yellow or orange ripe meat is sweet and delicious. Jackfruit is plentiful in Nakhon Sri Thammarat province of Thailand.
Usage
- Eaten fresh and frozen
- Added in fruit salad, ice-cream and desserts.
- It can be eaten unripe (young) or ripe, and cooked or uncooked. The seeds can also be used in certain recipes.
- Unripe (young) jackfruit is also eaten whole, cooked as a vegetable. Young jackfruit has a mild flavour and distinctive texture
- The juicy pulp of the ripe fruit is eaten fresh, as a dessert, or is preserved in syrup.
- The seeds are eaten cooked, roasted or fried. The young fruit is consumed as a vegetable and also made into pickles
Nutrition
Jackfruit is a good source of Vitamin C, Vitamin A and Manganese, while the seeds contain carbohydrates, protein and fat. It contains also calcium, magnesium and potassium. 100 grams of jackfruit provides 94 calories. It contains 24grams of carbohydrates with no simple sugar content.
Storage
Jackfruits turn brown and deteriorate quickly after ripening. Cold storage trials indicate that ripe fruits can be kept for 3 to 6 weeks at 52° to 55°F (11.11° - 12.78°C) and relative humidity of 85 to 95%. depending on cultivar and maturity stage. The pulp can refrigerated up to 7 days in closed packaging.
Season
Availability : year round
Peak period : Apr. - May |
