Jackfruit (Artocarpus heterophyllus)
Jackfruit (Artocarpus heterophyllus) is a tropical tree native to western India. Cultivated in Florida for more than a century, it makes a handsome tree with the added benefit of a large (up to 70 pounds) tree-born fruit. When fully ripe, the unopened jackfruit has a strong sweet odor, and its ripe fleshy bulbs smell of sweet pineapple and banana. Inside the leathery exterior are starchy seeds surrounded by a sweet and aromatic flesh, with a distinctive flavor reminiscent of bananas and tutti-frutti.
Jackfruit trees are best planted when the temperatures are warm. A healthy grafted tree should be used in order to produce a healthy and productive tree.
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The fruit bulbs are used in soups, main dishes, desserts, milk drinks, ice cream and fruit salads. In India it is preserved by boiling with sugar syrup, butter and coconut milk. The jackfruit bulbs freeze well and they may be used at a later time like fresh fruit. The fresh bulbs are excellent dried or preserved in syrup.
Immature fruits can be cut into segments, boiled and eaten like a vegetable. The seeds are good boiled and roasted. Ripe fruit can be chilled or mixed in a fruit salad. This is one of the most versatile fruits. Used immature as a vegetable, stuffed or sautéed mixed with any kind of meat or fresh served as a fruit. Use your palate as a guide when being creative; here are 2 recipes to get you started with the largest fruit in the world.
Visit The Edible Garden at Fairchild to see our Jackfruit.
Jackfruit Pruning Videos