Jackfruit ಜಿಲೇಬಿ Special Video ಬ್ರಹ್ಮಾವರ ಹಲಸು ಮೇಳ Directly from Farmer to Consumer

Jackfruit (Artocarpus heterophyllus) is a tree native to India. Its fruit and seeds are eaten as food. Other plant parts are used in Ayurvedic medicine. Jackfruit leaves and roots contain chemicals that might help control blood sugar increases after eating. Its fruit is a source of vitamin A, fiber, and protein.

The jackfruit, jakfruit or nangka (Artocarpus heterophyllus) is a species of tree in the fig, mulberry, and breadfruit family (Moraceae).

The jackfruit is the largest tree fruit, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers; the fleshy petals of the unripe fruit are eaten by humans, in addition to the ripened fruit.

The jackfruit tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world, particularly from South Asia to Southeast Asia and Oceania.

Its ripe fruit can be sweet depending on grown variety, which is commonly used in desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called "vegetable meat". Jackfruit is commonly used in South and Southeast Asian cuisines. Both ripe and unripe fruits are consumed. It is available internationally, canned or frozen, and in chilled meals, as are various products derived from the fruit, such as noodles and chips

The name jackfruit comes from Portuguese jaca added by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[14][15] In turn, jaca is derived from the Malayalam word ചക്ക chakka,[10][16] when the Portuguese Empire arrived in India at Calicut on the Malabar Coast in 1499. Later the Malayalam name chakka was recorded by Hendrik van Rheede (1636–1691) in the third volume of Hortus Malabaricus. Henry Yule translated Hendrik's book in Jordanus Catalani's (fl. 1321–1330) Mirabilia descripta: the wonders of the East.[17] The Malayalam ചക്ക chakka is derived from the Proto-Dravidian root kā(y) ("fruit, vegetable").[18]

Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.

Nangka is another name used in Philippine English borrowing from Tagalog related to nangkà in Cebuano and in Malay, both from the same Austronesian language family.

Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk and dense treetop. It easily reaches heights of 9 to 21 m (30 to 69 feet) and trunk diameters of 30 to 80 cm (10 to 30 inches). It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky sap is released.

The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 2.5 to 7.5 cm (1 to 3 inches) long. The leathery leaf blade is 20 to 40 cm (7 to 15 inches) long and 7.5 to 18 cm (3 to 7 inches) wide, and is oblong to ovate in shape.

In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin.The leaf blade has a prominent main nerve and, starting on each side, six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 cm (5⁄8 to 3+1⁄8 inches).

The edible raw pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber (table). In a reference amount of 100 grams (3.5 oz), raw jackfruit provides 95 kilocalories, and is a moderate source (10–19% of the Daily Value) of vitamin B6, vitamin C, and potassium, with no significant content of other micronutrients (table).

The jackfruit is a partial solution for food security in developing countries.

Ripe jackfruit is naturally sweet, with subtle pineapple- or banana-like flavor.[6] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.

The seeds from ripe fruits are edible once cooked, and have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts.

Courtesy:- Wikipedia
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