Jackfruit is a multiple fruit and is formed by the fusion of multiple flowers in an inflorescence. Mature fruit has a green-coloured, hard, outer covering or rind. The rind of jackfruit is formed by the fusion of tops of all fertile and sterile flowers. On the rind, the polygonal, areola-like part with a short spine represents stigmatic heads of the flowers. Inside the jackfruit, individual bulbs are present and they represent individual fruits. Fruit flesh is slightly acidic, sweet, and banana-flavored; it surrounds each seed. In other words, one seed is present in each bulb; there are as many as 500 seeds are present in a whole jackfruit; the loose, leathery bag around each seed is actually a transformed ovary wall. The fleshy and juicy pulp of the jackfruit bulb is the modified perianth and the ribbon-like white structures between the bulbs are actually modified sterile flowers. The heavy fruit is held together by a massive club-like structure at the centre of the jackfruit; it is the thickened peduncle of the inflorescence. The fruit has a sticky, white-coloured latex which contains resins
Food Uses of Young/Unripe Jackfruits: Young , immature jackfruits are mildly-flavoured and has a meat-like texture; hence it can be prepared like meat by adding spices and herbs to make delicious curry dishes. Boiled young jackfruits can be used in salads or as a vegetable ingredient in mixed vegetable preparations or as filling in cutlets. Young jackfruit slices can be deep-fried in oil to make crispy, jackfruit chips. Young jackfruit slices can be canned to preserve it for a long time and these canned jackfruit may be used as a vegetable. In South India, young jackfruits are used as a staple food especially in times of food scarcity; jackfruit can be considered as a food security crop.
Food Uses of Ripe Jackfruits: Fresh, ripe jackfruit can be eaten fresh and it is a naturally sweet, mild-flavoured, delicious fruit. Jackfruit juice can be extracted from ripe, juicy jackfruit bulbs. Jackfruit can be preserved as a dried fruit, candied fruit, or as jackfruit jam. Dried fruit is made by air-drying or sun-drying fresh fruit slices. Concentrated jackfruit juice is used for making jackfruit candies. Fresh fruit slices can be preserved for a long time by canning in sugary syrup. Fresh fruit can be frozen in food-grade polybags for later uses. Jackfruit flesh may be used in the preparation of custards, cakes, and ice creams.
Food Uses of Jackfruit Seeds: Jackfruit seeds may be roasted and eaten like any other nuts. Powdered, roasted seeds are a good addition to baking flour. Boiled seeds can be consumed with salt as a vegetable as it is rich in edible starch. In South India, seeds are dried and preserved in soil or in covered earthenware to be used later; here seeds are used to make several vegetable preparations and most famous among them is, ‘aviyal,’ a mixed vegetable preparation.
Curry Preparation from Young Jackfruits: Tender, young, unripe jackfruits are selected for curry preparations. Jackfruit bulbs should be so tender that seeds should be just at the formation stage only. Selected jackfruits are cleaned and the skin of the jackfruit is peeled off. Remaining part is chopped into small chunks and boiled in water for removing stickiness. Boiled jackfruit portions are used just like meat pieces to prepare a delicious curry. Preparation is similar to that of any meat preparation; i.e. by adding lots of spices and herbs.
Jackfruit Jam: Firm, ripe, soft and juicy jackfruit bulbs are selected for preparing jackfruit jam. Then, jackfruit flesh is chopped into small pieces. Simultaneously, fresh and clean jaggery is taken in a deep, large pan and heated to make a sweet syrup. When syrup is ready, it is mixed with jackfruit pieces and stirred in low flame until desired consistency and texture for jam is obtained. This jackfruit can be preserved and used for several months. In South India, jackfruit jam is locally known as “Chakka varatti”
Jackfruit Chips: Unripe fruit bulbs are used for making jackfruit chips. Firm, unripe jackfruit bulbs are separated from the fruit and all attached fibers and seeds are removed. Bulbs are cut into thin, long slices and then mixed with a pinch of salt; sometimes turmeric powder is also used to smear jackfruit slices. Take a large, deep frying pan and pour cooking oil into it. Boil the oil and when oil is ready, put jackfruit slices into it and deep fry until slices turn golden brown colour. Take the chips out of the oil and cool at room temperature before packing it in air-tight containers. Chips can be stored at room temperature for several months under cool, dry, hygienic conditions.
Check out our publishing services here…
We publish top quality videos on various ‘Food & Agriculture’ topics. You may subscribe our video channel here…
