Jack fruit

Jackfruit (Artocarpus heterophyllus), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). Native to South Asia, it is well-known for its large fruit, which is the largest fruit produced by any tree species.

Description

The jackfruit tree is a tropical evergreen that can grow up to 20 meters high. The leaves are glossy and dark green, with a leathery texture. The tree produces large, oblong fruits that can reach up to 90 cm in length and weigh up to 55 kg. The fruit's exterior is green or yellow when ripe and covered in numerous hard, cone-like points. Inside, the fruit contains many yellow, fleshy bulbs, each containing a seed.

Cultivation

Jackfruit is cultivated in tropical regions around the world. It thrives in humid, tropical conditions and is not tolerant of cold temperatures. The tree is typically propagated through seeds, which can be directly sown or started in nursery beds and later transplanted. Jackfruit trees start bearing fruit 3 to 4 years after planting.

Uses

The fruit's flesh is sweet and aromatic, and it is consumed both raw and cooked. It is a common ingredient in many South Asian dishes, and is also used in desserts and beverages. The seeds are also edible and are often boiled, roasted, or ground into flour. In addition to its culinary uses, the wood of the jackfruit tree is used in furniture making and for constructing musical instruments.

Nutritional Value

Jackfruit is rich in dietary fiber, vitamin C, potassium, and other essential nutrients. It is also a good source of calorie, providing energy due to its carbohydrate content. Despite its sweet taste, jackfruit has a low glycemic index, making it suitable for people with diabetes.

Cultural Significance

In many cultures, particularly in South Asia, jackfruit holds significant cultural and religious importance. It is often featured in festivals and celebrations, and is also used in traditional medicine.

See Also

• Tropical fruit
• Moraceae
• South Asian cuisine