JACKFRUIT
The Jackfruit
is native to India. It belongs to the same family as the breadfruit. It is cultivated in tropical regions and is the largest fruit growing on a fruit tree. It can weigh up to 45 kilos.
PURCHASE GUIDE
Choose a large, heavy jackfruit that is slightly soft to the touch, with skin ranging from green to yellow-brown depending on its ripeness. A ripe fruit gives off a strong, sweet, fruity aroma. The skin may be covered with small, soft spines.
Avoid fruits with soft spots, deep cracks, or signs of mold.
OPTIMAL TEMPERATURE FOR CONSERVATION
11 - 13 °C
Jackfruit should be stored according to its ripeness. If unripe, keep the whole fruit at room temperature until it softens slightly and emits a sweet aroma. For longer storage, place the uncut fruit in a cool, well-ventilated area.
Once cut, store the edible pods in an airtight container in the refrigerator and consume within 3–5 days. You can also freeze the flesh for up to 2 months, though the texture may change slightly after thawing.
NUTRITIONAL VALUE
The Jackfruit is very nutritious. In developing countries, it is a good source of food. The edible pulp consists of 74% water. It is rich in potassium, vitamin B and protein.
HOW TO EAT
The Jackfruit can be consumed in several ways. When it is ripe it is eaten raw or cooked, in jam, cakes or as candied fruit. It is often used to replace pork in vegan dishes. Make yourself a jackfruit sandwich!
