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Jakfruit - Exotic Tropical Fruit - Cape Tribulation
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ABIU
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DAVIDSON PLUM
DURIAN
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GIANT GRANADILLA
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JAKFRUIT
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LYCHEE
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ROLLINIA
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SANTOL
SAPODILLA
SOURSOP
STAR APPLE
SWEETSOP
WAX JAMBU
WHITE SAPOTE
YELLOW MANGOSTEEN

 

 

 

 

Jakfruit
(Artocarpus heterophyllus)

This is the world’s largest tree fruit, and can weigh up to 40 kilograms. The flesh is golden yellow, very sweet and juicy and tastes like banana bubblegum.You eat the segments inside. Watch out for the seed, which can also be boiled and eaten. In India this fruit is picked green and eaten as a vegetable in curries.

Soil
Characteristics

Best performance will be on well-drained, fertile, clay loams.

Climate Requirements

Requires a warm environment with rain all year. The tree will survive harsh conditions with reduced yield and will even tolerate frost once established.

Culture

Jakfruit grows to be a large tree to 20 meters or more, and is a useful windbreak species.Young trees should be cut to encourage lateral branching to 3-4 trunks. Two styles exist, a soft form eaten ripe and a firm form eaten immature and cooked as a vegetable

Harvesting

The main harvest is from January to June, but climatic differences can mean that fruit is available all year. Individual fruit can weigh up to 40 Kg, but normally weigh around 5 - 10 Kg. The fruit are picked when they are fully formed, and they should soften to ripe within one week

Length of time
until first crop

Three years.

Marketing Notes

The large size of the fruit make transport of fresh fruit costly. There is probably more potential in drying the flesh of the soft form of the fruit as the honey sweet leather is attractive, high energy and easily transported.

 

Food Preparation

Immature fruit can be fried, boiled or roasted, and in India or Sri Lanka it will be commonly found as the main ingredient in a curry. For use in this way, the fruit is usually harvested and cooked before the seeds have fully formed.

When the fruit has softened to ripe, the soft varieties can be sliced to open one side and then pulled apart easily. The fruit contains dozens of fleshy segments, each enclosing a seed. Firm fleshed varieties can also be eaten when ripe, but the segments have to be cut out, as the flesh will not pull apart easily. Cutting this fruit releases the latex, which does not dissolve in water and so cannot be washed off the hands or implements. One trick is to wipe the hands and knife with cooking oil before cutting the fruit, and the latex will not stick. If you forget to do this and get covered in latex, you will have to use kerosene to clean everything!

The packing fibre ('rags' or 'spaghetti') is also quite edible, without the intensity of flavour of the main flesh. The seeds can also be eaten after cooking.

Jakfruit Upside Down Cake
Stuffed Jakfruit

Further information

Purdue University - Centre for New Crops and Plants - Jackfruit
This site is a chapter from a book written by Julia Morton. Gives a detailed desription of the different varieties, climate, soil, season, pests and diseases and food uses. A good photograph. You can purchase this classic book Fruits of Warm Climates online from Amazon.

Californian Rare Fruit Growers: Fruit Facts - Jackfruit
This page describes the plant in detail and how to grow it, as well as providing a detailed list of the different varieties available.

Germplasm Catalogue of Jackfruit in Bangladesh
An attempt has been made to characterise and evaluate the genetic diversity through a farmersí survey and laboratory analysis during 1997-1998. A wide range of variation of morphological characters were identified during this time. The catalogue is the output of this study and include passport data and diversity of tree, leaf, fruit, pulp and seed. This research programme (R6389) was funded by the Department for International Development.

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Last updated November 6, 2014