The Jackfruit
One of the oldest tropical fruits is the jackfruit (Artocarpus heterophyllus), which has a history of cultivation dating back 5,000 years. The fruit originated in south-western India, and later spread to other tropical regions of the world. The name is derived from Portuguese jaca, which in turn comes from the Malyalam name for the fruit, chakka. Today the world's leading jackfruit producers are Bangladesh, India, Myanmar, Indonesia, Sri Lanka and Malaysia. It is also grown in Thailand, the Philippines, parts of Africa (Tanzania, Mauritius etc.) and tropical America (Brazil, Hawaii).
The jackfruit tree is a familiar sight throughout India, especially in the southern, eastern and western states. The tree is much valued by subsistence farmers as a source of food, fodder, fuel, timber as well as medicinal and industrial products, and is the national tree of Bangladesh. The ripe fruit significantly contributes to the nutrition of low-income families as it is a good source of vitamins, minerals and calories.
The tree is a handsome, stately evergreen that can reach a height of 80 feet. All its parts exude a milky white latex that is extremely sticky. The leaves are oblong or oval, 4 to 6 inches long, glossy and deep green in colour. The fruit, which is the world's largest tree-borne fruit, is up to 36 inches long and 20 inches in diameter. On an average, a mature fruit weighs about 20 kg. But only about 30% of the fruit is edible matter. The fruit is covered by a thick spiky skin that is dark green in colour and is difficult to cut into. The interior consists of large edible bulbs of yellow flesh, each enclosing a smooth, oval, light brown seed that is about an inch long. A single fruit contains 100 to 500 seeds. The flesh has a rich, musky flavour.
The jackfruit is rich in potassium, vitamins A, C and B and minerals like calcium, zinc and phosphorus. It is also a good source of dietary fibre, which keeps constipation at bay and offers protection against colon cancer. Further, it contains simple sugars like fructose and sucrose, that provide instant energy and revitalise the body.
The jackfruit is a highly versatile fruit whose flesh can be eaten as it is, added to desserts such as ice creams or fruit salads or processed into a variety of mouth-watering delicacies including jams, jellies, beverages, sweets, biscuits, candy and chips. Asian and African cuisines make extensive use of the fruit in its ripe and raw forms. Unripe jackfruit is cooked and eaten as a vegetable and is an excellent substitute for meat in spicy curries and other savoury dishes. Jackfruit seeds which are rich in protein are boiled or roasted and eaten like nuts or added to other preparations.
Various parts of the jackfruit tree have medicinal uses. The root extract is used to treat fever, diarrhoea, skin diseases and asthma. Application of the latex mixed with vinegar is said to cure abscesses, swellings and snake bites.
Jackfruit leaves have served many purposes over the years, from being used as spoons to eat gruel, plates to eat food in olden days, to the present use as fodder for cattle.
Jack wood is used to make musical instruments such as the veena and mrudangam. Being termite proof and resistant to fungal decay, it is also used in house construction and for making furniture. A yellow dye is extracted from the wood and used to dye cotton.
