Jackfruit

Jackfruit: From Origins to Dinner Plate

When one thinks of jackfruit, they might imagine a combination of sweet and sour flavors, or the feeling of its spiky exterior, or the texture of its creamy insides. All of these can be enjoyed with a bite of this prized tropical fruit... but what does it take to get to that point? From its origins to its journey to the dinner plate, there are a few essential steps involved. To understand how a jackfruit ends up on a plate, let’s take a look at its origins, as well as how a jackfruit is cared for and harvested, and finally how it finds its way to the dinner table.

Origins of the Jackfruit

The origins of the jackfruit are found in Southeast Asia, although it is now widely cultivated in tropical countries around the world such as India, Malaysia, Indonesia, Thailand, and Sri Lanka. It is believed to be native to the Western Ghats of Southern India and spread throughout Southeast Asia, likely due to trade and migration for centuries. It is believed to have been introduced to the New World by Portuguese traders in the 18th century and is now grown in countries such as the United States, Brazil, Hawaii, and Puerto Rico.

The jackfruit is a member of the Moraceae family and is related to figs and breadfruit. It is known as an ancient fruit, with evidence of domestication as far back as 5000 BC. The species of jackfruit is believed to be somewhat new, likely appearing in cultivation sometime between 1000 and 1500 BC. The species is monoecious and can be either self-fertilizing or cross-fertilizing by pollinators. As a result, there is no single dominant cultivar; only a few have become especially popular.

How a Jackfruit is Cultivated and Harvested

Jackfruit trees are not demanding, and can do well in various soils and climate conditions. They do best in tropical, humid climates with temperatures around 25-32°C (77-90°F). The Jackfruit tree is an evergreen, reaching heights of around 30m, and can reach full maturity anywhere from five to eight years. It is not bothered by much, but occasionally can succumb to bark canker, which can be prevented with a copper fungicide.

Jackfruit trees typically produce their heaviest fruit yields in summer, although production can extend into other seasons as well. A single tree can bear up to a couple hundred fruits in a year, and the individual fruits can weigh up to 22 kg (50 lb).

Harvesting Jackfruit is a labor-intensive process, since the large and spiky fruits must be cut from the tree’s branches by hand. This can be particularly difficult in some cases, requiring long ladders to reach the higher branches. Fruits are typically picked once they have turned yellowish and are ripe, which can take anywhere from three to four months. Once picked, the fruits are transported in sturdy baskets or sacks to markets or collection points.

How a Jackfruit Travels to the Dinner Plate

Jackfruit that is intended for consumption is first processed and sorted. It is then packaged and labeled based on flavor, variety, and size, ready to be sent to market or stores. The storage and distribution of jackfruit ultimately depends on the variety, as some are more perishable than others.

When jackfruit arrives at the store, customers are able to choose which one they would like. It is important to find a jackfruit that is firm and does not have any bruises or soft spots. Once in hand, the jackfruit can be prepared a variety of ways.

First, the outer skin must be cut off, revealing a yellowish green layer beneath. This is the edible portion of the jackfruit, which contains small pockets filled with seeds coated in edible flesh. The edible piece of the jackfruit can be eaten raw, diced and used in salads, curries, stews, or desserts, or even dried and made into chips.

The seeds of the jackfruit are also edible. They have a mild nutty taste and are often boiled and flavored or added to recipes.

Finally, the jackfruit can be added to meals and enjoyed. Whether raw or cooked, its unique flavor and texture add an interesting and delicious twist to any cuisine.

Conclusion

Jackfruit is a tropical fruit with its origins in Southeast Asia. It is part of the Moraceae family and requires warm and humid conditions to thrive. Its harvest is labor-intensive, and is typically done by hand by cutting the large and spiky fruits from its branches. Once harvested, the fruits are processed, sorted, and then sent to markets or stores. At the store, customers can choose ripe jackfruits and prepare them for their meal. The edible section can be eaten raw or cooked, while the seeds can be boiled and flavored or added to recipes. In the end, the versatile jackfruit is a delicious addition to many meals. Enjoy!