Jakfruit

JAKFRUIT

Artocarpus heterophllus

Other names: Jackfruit, Jaca, Nangka

Intro: Largest tree-borne fruit in the

world. Cutting the fruit releases latex which doesn’t dissolve in water

and so can’t be washed off hands or implements. One trick is to wipe the hands and implements with cooking oil before cutting; otherwise eucalyptus oil can be used to remove it.

History: Originated in India.

Shape: Ovate or oblong.

Weight/size: Typically between 1-15kg but can weigh up to 40kg.

Colour: Yellowish skin. Yellowish golden flesh when mature with large white edible seeds.

Taste: Sweet, juicy and fragrant, with a banana/pineapple flavour when ripe.

Buying/storage: When ripe, fruit softens a little and will “give” when pushed. Ripe fruit exudes a

musty, sweet aroma for a day or two before it is ready to eat. The flesh can be stored in the refrigerator for five to seven days and can be frozen for more than two months.

Preparing/serving: Use a knife to cut the fruit in half length-wise. Wipe off the latex, carve out the core, and then press down along edge to separate the seedy sections. Pull out each section, and then use a knife to cut open the flesh and remove the seeds. Immature fruit can be boiled, roasted, or fried, to be served as a vegetable or in a curry. The seeds can also be eaten if boiled, fried or roasted, similar to chestnuts.

Variety: Wide range of selections, each with its own characteristics.