Tropical fruit - jackfruit is very popular in a limited number of countries in South Asia and South America. It has a peculiar smell and unusual taste, often becoming an obstacle to its spread to other regions. But with proper preparation, the use of suitable products and seasonings, jackfruit turns out to be a very tasty dish that will appeal to people with a habit of European cuisine.
Green jackfruit has no smell and at the same time its pulp has few options for consumption and not pronounced taste. As it ripens, the surface of the fruit turns yellow and it begins to exude a strong unpleasant odor, similar to the smell of rotten onions. This aroma is attractive to animals that the plant needs to spread, but is sickening to humans. Inside the ripe jackfruit are bulbs of yellow edible slippery flesh enveloping brown seeds. Oddly enough, but the pulp, separated from the inedible part, has a pleasant fruity smell, comparable to the smells of banana and pineapple.
In addition to the pulp, you can eat jackfruit seeds. They are covered with a thin dense inedible peel, similar in consistency to beans or chestnuts, but have a distinctive taste. Jackfruit seeds are often eaten on their own, baked in the oven or sautéed. They are also added to the composition of various side dishes or prepared together with the pulp of fruit.
People who are not accustomed to this tropical fruit will enjoy slightly unripe jackfruits that do not yet have an unpleasant odor. Such fruits are often prepared without peeling, and cut into large circles and boiled in salt water until tender. Then from the prepared pieces of fruit, edible pulp is extracted and eaten along with the seeds. With proper preparations, they have a pleasant mealy taste and are a completely independent dish.
The pulp of immature jackfruits can be eaten by making preservation in brine or with curry. It is dried to produce dried fruits and extend shelf life. They can also be marinated with spices and baked. Cutting green jackfruit is associated with some inconvenience caused by the release of a large amount of sticky latex, dirty dishes and difficult to remove even by chemical means. Therefore, devices and utensils should be treated with oil before contact with latex.
Ripe jackfruit practically does not contain latex, but all parts of the fruit, except edible, exude a stench. So immediately after cleaning, the whole peel must be placed in a sealed bag so as not to spoil anyone's appetite. Bulbs of ripe jackfruit pulp can be eaten raw or cooked using, for example, coconut milk. From ripe fruit make ice cream, jam, jelly, syrups, sweet preservation. Ripe canned fruits have a more pleasant taste and a mild smell, unlike raw dishes.
When boiling ripe onions in milk, after cooling and solidification, a certain semblance of custard is obtained. In India, the jackfruit pulp is dried, fried in oil with salt, and thus chips are obtained. Ripe jackfruits have a minimum shelf life of several days. Therefore, the optimal methods of harvesting and storage are canning and freezing of fruit, in the same form, export of jackfruit is possible.
How to choose
Pay attention to jackfruit skin: it should be yellow-green and not have any damage. A good peel has a high density, but it is not hard: an elastic and stretched peel means that the fruit is ripe enough. Pay attention also to the smell: if it is too strong, it means that the fruit is overripe.
Peeling fruits is very simple: cut it in half or in several parts, cut the core, and then press on the peel - so the pulp, divided into slices, will easily fall into pieces. Using a sharp knife, carefully remove this pulp and remove the jackfruit seeds. In the refrigerator in this form it can be stored for no more than 5 days, so try to clean it immediately before use. If it is frozen, the flesh will last up to 2 months.
Calorie content and chemical composition
Jackfruit is almost completely fat-free, however, it is quite nutritious, as it contains a large amount of carbohydrates. 100 g of raw fruit contains 94 kcal, in canned fruit - 92. This means that if you use it in moderation, you can easily save the figure.
|Calorie content||94 kcal|
|Fatty acid||0.062 g|
|Alimentary fiber||1.61 g|
|Vitamin A||15 mcg|
|Vitamin B9||14 mcg|
|Vitamin B6||0.11 mcg|
|Vitamin B2||0.1 mcg|
|Vitamin B1||0.03 mcg|
|Ascorbic acid (C)||6.68 mg|
|Vitamin PP||0.4 mg|
|Macro and microelements|
A ripe fruit contains up to 40% juicy pulp, which is very nutritious and contains a large amount of carbohydrates - even more than they are found in bread. That is why in India, jackfruit is called bread for the poor, since this fruit is very cheap there. No less nutritious are seeds, which are usually slightly fried and eaten: they contain about 38% carbohydrates.
Freshly eat jackfruit, simply by removing the pulp, and also make sweets from it like jelly or marmalade. The immature ones are cooked like vegetables: they can be boiled or fried, stewed and then eaten. Mature cut pulp can be freely frozen and stored in the refrigerator for a long time. In cooking, even flowers are used: they are added to sauces consisting of shrimp or hot pepper. Fresh leaves are often added to a variety of salads, including fruit. In India, all parts are used from fruit: even the peel is pickled or sugared, and also because of the low price of the fruit, it is often used as animal feed.
In desserts, the pulp of the fruit is very often used as an addition to ice cream, in fruit salads, and also the pulp is often added to coconut milk, which shades the taste.
They even make jamfruit out of jackfruit, which is filled with pies or open pies; fruits can simply be cut and baked in pure form. As for savory foods, this fruit is perfect for any meat, fish and seafood: you can add it to hot dishes, or use it to decorate savory foods and salads. Jackfruit is often used as a side dish for meat, nutritious and tasty: for this, it is cut, pulp is extracted from it, which is cooked on the grill for only a few minutes. Often it is used to stuff the birds that are baked. Other vegetables complement perfectly jackfruit: gourmets cut it even into vinaigrette, which gives it a particularly piquant taste.
From Thai, the name of jackfruit can be translated as “support” or “help”, so the Thais believe that the tree is able to bring good luck to its owner. That is why it is grown in many gardens right next to the house. In addition, the seeds are credited with the power of the talisman, which should protect the owner from wounds inflicted by firearms or sharp objects. This property is attributed to the seeds due to the fact that they have a copper color with a green tint, and Thai folklore considers copper to be a magic metal.
For medical purposes, jackfruit is also widely used as a medicine: for example, its roots are brewed for quick help with diarrhea, flowers help to have antidiuretic properties. Ripe jackfruits have an unexpressed laxative property. Herbal tea from the leaves of this fruit helps to increase the amount of milk in the mother.
Sometimes there is an individual intolerance to this fruit or one of its components. In addition, if you have never tried jackfruit, take it a little and very carefully, as excessive passion can result in indigestion.
The pulp of this fruit is used to treat various digestive disorders, and even stomach ulcers. By the way, it is often used by people who have problems with the intestines, since the fibers contained in the fruit normalize digestion. In addition, the activity of the substances contained in jackfruit reduces the effect of alcohol in the blood, allowing you not to get drunk for a long time.
The pulp helps to reduce pressure, as well as strengthen the immune system. In some countries, fruits are used to treat pharyngitis or to get rid of a fever. In addition, fried seeds are used as an aphrodisiac.
The vitamins contained in jackfruit, folic acid, and magnesium also stimulate the creation of blood cells. They support good vision, and also make the walls of blood vessels more elastic and strong. Fruit seeds give an effect of a surge of energy, although it does not last long, but still gives a huge surge of energy and the possibility of active physical activity.
It is believed that jackfruit fruits are substances that can slow down the formation of cancerous tumors due to the composition of special substances. In addition, a serious anti-aging effect is also attributed to the fruits: it is believed that with regular use in food, the anti-aging effect becomes noticeable, the skin becomes more elastic, soft and smooth. Iron contained in the fruit prevents anemia, and copper plays an important role in the normal functioning of the thyroid gland. Thus, jackfruit is able to normalize hormonal levels.
If you have the opportunity, be sure to add it to the list of regularly consumed foods, since the benefits of jackfruit are invaluable, and both adults and children enjoy the pleasant taste of jackfruit. In addition, all over the world, vegetarians are very active in using it, because it is an excellent substitute for meat in its qualities and characteristics. In particular, if the pulp is preserved in sea water, which is done in factories, it will simply be an excellent vegetable substitute for meat.
Jackfruit fruits (fruit) are the largest edible fruits that grow on trees: 20-110 cm long and up to 20 cm in diameter, they weigh up to 34 kg. Their thick peel is covered with numerous conical protrusions. Young fruits are green, when ripe they turn green-yellow or brown-yellow and when tapped they make a hollow sound (immature fruits are deaf). Inside, each fruit is divided into large lobes, which contain a sweet yellow pulp consisting of juicy slippery fibers. The pulp is sugary-sweet, reminds the taste of a melon, but much sweeter than it. Each lobe contains an oblong light brown seed 2-6 cm long; up to 500 seeds can be in one fruit. All parts of the plant, including the peel, contain sticky latex, so it is recommended to cut the fruit by lubricating the hands with sunflower oil or wearing rubber gloves. Overripe fruit turns brown and quickly deteriorates, but it can be stored for 1-2 months in the refrigerator.
Jackfruit is considered the birthplace of India (Eastern Ghats) and Bangladesh, now it is most common in Southeast Asia and the Philippines. There are landings in East Africa (Kenya, Uganda). On the islands of Oceania and in the tropics of the New World, in addition to northern Brazil and Suriname, jackfruit is quite rare.
In South India, jackfruit is comparable in prevalence to mango and banana. Its planting area is estimated at 26,000 ha. In Sri Lanka (4452 ha) it is grown mainly for wood. It is widely cultivated in Thailand.