Jackfruit is in season now, and we got a lovely slice just yesterday. The Jackfruit (Artocarpus heterophyllus) is a sweet fruit that is rich in energy, dietary fiber, minerals, and vitamins. I read that the Jackfruit is the largest of all tree-borne fruits, reaching up to 110 pounds (50kg) in weight. The fruit can measure up to 36 inches (91 cm) in length, and be up to 20 inches (51 cm) in diameter.
Despite its size, only 25 – 40% of the Jackfruit is made up of yellow bulbs or arils that can be eaten. These arils are enclosed among thin, “rubbery” ribbons.It usually takes some time to remove the arils from the core of the Jackfruit and, in doing so, will result in having some of the gummy latex accumulating on your knife and hands. To remove this sticky latex, first rub with cooking oil, then wash with soap and water.
These seeds are indigestible, but they can be eaten after they are boiled or roasted.
Jackfruit seeds are high in starch, low in calcium and iron; and are good sources of vitamins B1 and B2.
Jackfruit arils – which are sweet, soft and sometimes crunchy, are eaten as is, or served with ice-cream.
These arils are a rich source of Vitamin C, magnesium and potassium.
I understand that the Jackfruit arils (which are free of saturated fats or cholesterol) can be cooked; they are also used in baking, and in the making of jams, chutney, and wine. The Jackfruit is rich in antioxidants which protect against cancer, aging, and degenerative disease. It is also a good source of potassium which maintains fluid and electrolyte levels.
This fruit is also known to improve bone and skin health; it maintains blood pressure, improves digestion, eye health, and much more. Click here to read about “The 10 Health Benefits Of Jackfruit”.