JACKFRUIT

The jackfruit (Artocarpus heterophyllus or Artocarpus heterophylla) is a species of tree in the

mulberry family (Moraceae), which is native to parts of South and Southeast Asia. It is well
suited to tropical lowlands. Its fruit is the largest tree borne fruit in the world, seldom less than
about 25 cm (10 in) in diameter. Even a relatively thin tree, around 10 cm (4 in) diameter, can
bear large fruit. The fruits can reach 36 kg (80 lbs) in weight and up to 90 cm (36 in) long and
50 cm (20 in) in diameter. The jackfruit is something of an acquired taste, but it is very popular
in many parts of the world. The sweet yellow flesh around the seeds is about 3–5 mm thick and
has a taste similar to that of pineapple, but milder and less juicy, though some have said it's taste
is somewhat reminiscent of cantaloupe.

JACKFRUIT

Artocarpus heterophyllus Lam.

Moraceae
Common Names: Jackfruit, Jakfruit, Jaca, Nangka.

Related Species: Breadfruit (Artocarpus altilis),

Breadnut (A. altilis 'Seminifera'), Champedak (A.
integer), Lakoocha (A. lakoocha), Marang (A.
odoratissimus). Distant affinity: Figs (Ficus spp.),
Mulberries (Morus spp.), African Breadfruit
(Treculia african).

Origin: The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It
spread early on to other parts of India, 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.

Adaptation: Jackfruit is adapted to humid tropical and near-tropical climates. Mature trees have
survived temperatures of about 27° F in southern Florida, but these were frozen to large limbs.
Young trees are likely to be killed at temperatures below 32° F. Unlike its relative, the breadfruit,
the jackfruit is not injured by cool weather several degrees above freezing. There are only a
dozen or so bearing jackfruit trees today in southern Florida, and these are valued mainly as
curiosities. There are also several trees planted in the Asian exhibit at the San Diego Zoo. What
they will do or how high they will grow remains a question. The tree is too large to make a
suitable container-grown plant.

Varieties
In South India, jackfruits are classified as of two general types: 1) Koozha chakka, the fruits of
which have small, fibrous, soft, mushy, but very sweet carpels; 2) Koozha pazham, more
important commercially, with crisp carpers of high quality known as Varika. These types are
apparently known in different areas by other names such as Barka, or Berka (soft, sweet and
broken open with the hands), and Kapa or Kapiya (crisp and cut open with a knife). The
equivalent types are known as Kha-nun nang (firm; best) and Kha-nun lamoud (soft) in Thailand;
and as Vela (soft) and Varaka, or Waraka (firm) in Ceylon. The Peniwaraka, or honey jak, has
sweet pulp, and some have claimed it the best of all. The Kuruwaraka has small, rounded fruits.
Dr. David Fairchild, writing of the honey jak in Ceylon, describes the rind as dark-green in
contrast to the golden yellow pulp when cut open for eating, but the fruits of his own tree in
Coconut Grove and those of the Matheson tree which he maintained were honey jaks are
definitely yellow when ripe. The Vela type predominates in the West Indies. Firminger described
two types: the Khuja (green, hard and smooth, with juicy pulp and small seeds); the Ghila
(rough, soft, with thin pulp, not very juicy, and large seeds). Dutta says Khujja, or Karcha, has
pale-brown or occcasionally pale-green rind, and pulp as hard as an apple; Ghila, or Ghula, is
usually light-green, occasionally brownish, and has soft pulp, sweet or acidulously sweet. He
describes 8 varieties, only one with a name. This is Hazari; similar to Rudrakshi; which has a
relatively smooth rind and flesh of inferior quality. The 'Singapore', or 'Ceylon', jack, a
remarkably early bearer producing fruit in 18 months to 2 1/2 years from transplanting, was
introduced into India from Ceylon and planted extensively in 1949. The fruit is of medium size
with small, fibrous carpers which are very sweet. In addition to the summer crop (June and July),
there is a second crop from October to December. In 1961, the Horticultural Research Institute at
Saharanpur, India, reported the acquisition of air-layered plants of the excellent varieties,
'Safeda', 'Khaja', 'Bhusila', 'Bhadaiyan' and 'Handia' and others. The Fruit Experimental Station at
Burliar, established a collection of 54 jackfruit clones from all producing countries, and
ultimately selected 'T Nagar Jack' as the best in quality and yield. The Fruit Experimental Station
at Kallar, began breeding work in 1952 with a view to developing short, compact, many-
branched trees, precocious and productive, bearing large, yellow, high quality fruits, 1/2 in the
main season, 1/2 late. 'Singapore Jack' was chosen as the female parent because of its early and
late crops; and, as the male parent, 'Velipala', a local selection from the forest having large fruits
with large carpers of superior quality, and borne regularly in the main summer season. After 25
years of testing, one hybrid was rated as outstanding for precocity, fruit size, off-season as well
as main season production, and yield excelling its parents. It had not been named when reported
on by Chellappan and Roche in 1982. In Assam, nurserymen have given names such as
'Mammoth', 'Everbearer', and 'Rose-scented' to preferred types.

Parts

Skin
The skin of the jackfruit is thick and prickly. In the Philippines, its texture is imitated by
woodcarvers who produce prickly-textured bowls in the shape of the jackfruit.

Flesh
The flesh of the jackfruit is starchy and fibrous. It provides food energy and is a source of dietary
fibre. Varieties of jackfruit are distinguished according to the characteristics of the fruits' flesh. In
Brazil, three varieties are recognized. These are: jaca-dura, or "hard" variety, which has the
hardest flesh and the largest fruits, which weigh between 15 and 40 kilograms each; jaca-mole,
or "soft" variety, which bears smaller fruits, with softer and sweeter flesh; and jaca-manteiga, or
"butter" variety, which bears sweet fruits, whose flesh has a consistency intermediate between
the "hard" and "soft" varieties.

Seeds
The seeds of the fruit are also edible, and contain starches and dietary fibre. They may be
prepared by boiling or roasting, or made into a flour.

Young fruit

Unripe (young) jackfruit may be eaten whole. Young jackfruit has a mild flavour and distinctive
texture. The cuisines of India, Bangladesh, Sri Lanka, Indonesia, Cambodia, and Vietnam use
cooked young jackfruit. In many cultures, jackfruit is boiled and used in curries as a staple food

Food Value Per 100 g of Edible Portion

Pulp (ripe-fresh)
Calories 98
Moisture 72.0-77.2 g
Protein 1.3-1.9 g
Fat 0.1-0.3 g
Carbohydrates 18.9-25.4 g
Fiber 1.0-1.1 g
Ash 0.8-1.0 g
Calcium 22 mg
Phosphorus 38 mg
Iron 0.5 mg
Sodium 2 mg
Potassium 407 mg
Vitamin A 540 I.U.
Thiamine 0.03 mg
Niacin 4 mg
Ascorbic Acid 8-10 mg T
he pulp constitutes 25-40% of the fruit's weight.
In general, fresh seeds are considered to be high in starch, low in calcium and iron; good sources
of vitamins B1 and B2.
Medicinal Uses:
The Chinese consider jackfruit pulp and seeds tonic, cooling and nutritious, and to be "useful in
overcoming the influence of alcohol on the system." The seed starch is given to relieve
biliousness and the roasted seeds are regarded as aphrodisiac. The ash of jackfruit leaves, burned
with corn and coconut shells, is used alone or mixed with coconut oil to heal ulcers. The dried
latex yields artostenone, convertible to artosterone, a compound with marked androgenic action.
Mixed with vinegar, the latex promotes healing of abscesses, snakebite and glandular swellings.
The root is a remedy for skin diseases and asthma. An extract of the root is taken in cases of
fever and diarrhea. The bark is made into poultices. Heated leaves are placed on wounds. The
wood has a sedative property; its pith is said to produce abortion.

Shelf life:

Fresh-cut jackfruit spoils after a few days of storage at room temperature and develops chilling
injury after 5 days at 5oC.