Jack Fruit


The jackfruit is the largest tree borne fruit in the world. Its fruit is seldom less than about 25 cm in diameter. Even a relatively thin tree (circa 10 cm diameter) can bear large fruit. The fruits can reach 36 kg in weight and up to 90 cm long and 50 cm in diameter. The sweet yellow sheaths around the seeds are about 3–5 mm thick and have a taste similar to that of pineapple but milder and less juicy. Jackfruit is widely grown in South, Southeast Asia and northern Australia. It is also grown in parts of Hawaii, central and eastern Africa, Brazil, Suriname, and in islands of the West Indies such as Jamaica and Trinidad. It is the national fruit of Bangladesh and Indonesia. The jackfruit bears fruit three years after planting. The jackfruit has played a significant role in the Indian agriculture (and culture) from time immemorial. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago. Findings also indicate that Indian Emperor Ashoka the Great (274–237 BC) encouraged arbori-horticulture of various fruits including jackfruit. Varahamihira, the Indian astronomer, mathematician, and astrologer wrote a chapter on the treatment of trees in his Brhat Samhita. His treatise includes a specific reference on grafting to be performed on trees such as jackfruit. Outside of its countries of origin, fresh jackfruit can be found at Asian food markets. It is also extensively cultivated in the Brazilian coastal region, being commercialized in local markets. It may also be available canned in sugar syrup or frozen. Sweet jackfruit chips are produced by various manufacturers. Jackfruit is commonly used in South and Southeast Asian cuisines. It can be eaten unripe (young) or ripe, and cooked or uncooked. The seeds can also be eaten cooked or baked like beans; they taste similar to chestnuts. The leaves are sometimes used as a wrapping for steamed Idlis.


Size: 3420px × 5130px
Location: kerala india
Photo credit: © Travel India / Alamy / Afripics
License: Royalty Free
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