A cultivated species from India and Malaysia , jack fruit is
widely grown in some parts of the Pacific, especially Fiji Islands. The fruit
is unusual in that it is borne on the trunk and main branches. It is the
largest edible tree-grown fruit, weighing up to 20 kg each, and pale green
in colour. The fruit is mature for harvest when the single small leaf on the
stem above the fruit withers and the first colour
changes can be seen . The
mature fruit is yellowish-green and has a tough,
rough skin. When ripe, the skin turns yellowish-
brown and the fruit softens a little. This
ripening process takes up to six to eight
months. Ripe fruit gives off a musty, sweet
aroma for a day or two before it is best to use
. The yellow flesh has a very
strong smell, and is very juicy. The fruits are
available throughout the year but are more plentiful in the hot season
(December to March).
Selection
Jack fruits can be sold whole or in sections. Choose fruit with a uniform
shape, unblemished skin and of a suitable size. Mature fruit have a greenish-
yellow colour and should be firm if they are to be used for cooking. For
ripening, choose fruits that have a more yellow colour and sound hollow
when tapped or thumped.
In some places, the flesh of the half-ripe jack fruit is cleaned and cut up
ready to use and then sold. In these instances, ensure as far as possible that
it has been prepared in a hygienic environment and packed in clean containersPreparation
Green jack fruit has a glue-like sap, so when preparing it oil the hands,
knives and chopping boards. This prevents the sap from sticking to surfaces.
To prepare, peel the skin and cut the fruit into manageable sections.
Jack fruit turns brown when exposed to the air; brush cut surfaces with
lemon juice to prevent browning. Cut the flesh into pieces. Extract the
seeds and discard.
Green jack fruit requires careful seasoning to enhance the natural flavour.
Recommended spices to use in jack fruit recipes include cumin, mustard
seed, chilli, garlic, onion, tamarind, tomatoes, capsicum, lemon, lime, salad
greens and olive oil.
Food value
Jack fruit contains up to 38 per cent carbohydrate, some protein and fat.
The fruit is a good source of dietary fibre, carotene, potassium and iron and
also contains small quantities of minerals and vitamins. Jack fruit has a higher
sugar content than other fruits and yields approximately 335 kJ or 80
kcal per 100 g .
Use
Green jack fruit is normally boiled and then fried in a small amount of oil
before being served or it can be roasted in hot coals. The flesh can be eaten
as a vegetable when half-ripe. It is chopped up and used in stews, curries,
soups (especially good with chilli) or in desserts, milk drinks, ice cream and
fruit salads.
Ripe jack fruit can be eaten raw as a fruit. It is most delicious when fresh.
It can be cut into pieces and added to fruit salad. Shredded fruit can be
served with lemon syrup as a dessert.
The seeds, white or brown, can be roasted and eaten.
