JACKFRUIT | dusoon-of-mantin

In a year,each healthy tree bears as many as 250 large fruits, supposed to be the largest tree-borne fruits in the world. The fruit varies widely in size, weigh from 3 to 30 kg, and has oblong or round shape measuring 10 cm to 60 cm in length, 25 to 75 cm in diameter. While unripe fruits are green, they turn light brown and spread a strong sweet, fruity smell once ripe.

Main Name: Jackfruit
Biological Name: Artocarpus heterorphyllus
Names in other languages: Jaquier ou jacquier (French), Katahal, Kathal (Hindi), Pala pazham (Tamil), Chakka (Malayalam), Panasa (Telugu & Oriya), Phannasa (Gujarati), Kanthal (Bengali), Phanas (Marathi), Kathal (Punjabi & Urdu).

Surely you have heard of the magnanimous jackfruit! The prickly fruit, characterized by a gasoline smell on the outside and a bubble gum aromatic flesh in inside, is the largest tree-borne fruit in the world, with a maximum weight of 36kg. Native to Southwestern India, Bangladesh, Philippines and Sri Lanka, the jackfruit is admired for its incredible taste, texture and edible seeds, similar to chestnuts, found encased in the flesh. Consumed both in the ripe and unripe forms, jackfruit is a part of some of the most exotic and lip-smacking delicacies across the world. Eaten raw, blended into a fruit salad or as a dessert topping, jackfruits do not lose their nutritional content. Botanically known as Artocarpus heterorphyllus, the jackfruit is a member of the Mulberry family. Apart from its pulpy flesh, sweet taste and amazing aroma, only a few people are aware of the wholesome benefits that it offers to the body. With the following list of advantages and tips, we promise to make your jackfruit meal a delicious and nutritious one.

History
The exact origin of jackfruit is unknown, although it is believed to be indigenous to the rainforests of the Western Ghats of India, dating back to 3000 to 6000 years ago. Historians relate the discovery of jackfruits with the Indian Emperor, Ashoka, who encouraged the cultivation of several fruits, jackfruit being one of them. In 1782, certain plants were captured from a French ship and were taken to Jamaica and planted there. About 100 years later, the jackfruit appeared in Florida and was introduced into Brazil in the 19th century. Gradually, the fruit spread to other parts of India, Southeast Asia, East Indies and Philippines. Today, the jackfruit is the national fruit of Bangladesh and Indonesia. In the Americas, it has successfully flourished in Brazil, San Diego and Florida. However, the portions of the United States and Canada experience a cold climate making it unsuitable for the growth of jackfruit trees. India, Bangladesh, Sri Lanka, Philippines, Malaysia, Thailand, and Indonesia are some of the major commercial cultivators of jackfruit.

Health benefits of jackfruit

§ 100 g of edible jackfruit bulbs provide 95 calories. The fruit is made of soft, easily digestible flesh (bulbs) made up of simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly.

§ Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by binding to and eliminating cancer-causing chemicals from the colon.

§ Fresh fruit has small but significant amounts of vitamin-A, and flavonoid pigments such as carotene-ß, xanthin, lutein and cryptoxanthin-ß. Together, these compounds play vital roles in antioxidant and vision functions. Vitamin A is also required for maintaining integrity of mucusa and skin. Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers.

§ Jackfruit is a good source of antioxidant vitamin-C, provides about 13.7 mg or 23% of RDA. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.

§ It is one of the rare fruits that is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6 (pyridoxine), niacin, riboflavin, and folic acid.

§ Further, fresh fruit is a good source of potassium, magnesium, manganese, and iron. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.