Jackfruit

Jackfruit is the largest tree-borne fruit in the world.  It is native to the rainforests of India and grows best in humid and tropical climates.  The fruit can reach 80 pounds and is covered and permeated with a sticky substance that requires one to grease the hands before working with it.  Jackfruit also has a pungent odor reminiscent of onions or rotting vegetation when it is ripe. In spite of these perceived obstacles to enjoyment, the fruit is extremely popular in India, having been cultivated as many as 6000 years ago.  It is the national fruit of Bangladesh.

The exterior of the jackfruit is green or yellow when ripe.  The interior flesh and seeds are edible.  The pulp consists of large, yellow bulbs that contain light brown seeds with a crispy texture.  There are two varieties of jackfruit:  one with a mushier pulp and the other with more of a crunch. The fruit is eaten both “young” and ripe.  The immature fruit can be treated like a plantain and eaten as a vegetable; it can be boiled, fried or roasted and served lightly salted.  When jackfruit is ripe, it is made into sweet dishes such as ice cream, chutney, jam, syrup or a dried fruit snack.  It can also be dried and made into savory, salted chips.  The seeds of the jackfruit are used in curries.  Like chestnuts, they can be boiled or roasted.  Jackfruit seeds can also be roasted and ground into flour. 

Jackfruit is a good source of vitamins A, C, and B2, as well as essential minerals.

Available Jackfruit Products:

• Jackfruit Puree
• Freeze-Dried Jackfruit