Tropical Botanic Garden Virtual Herbarium Database
by Noris Ledesma, Curator of Tropical fruit
Copyright © 2007 Virtual Herbarium - All rights reserved
heterophyllus) is a tropical tree native to
western India. This handsome tree is cultivated in Florida as a novelty
for its very large (up to 70 pounds) tree-born fruit. The flesh is an
orange to custard yellow color with a banana-like flavor enclosing a
smooth, oval, light-brown seed. When fully ripe, the unopened jackfruit
has a strong earthy odor, and its ripe fleshy bulbs smell of sweet
pineapple and banana.
Westerners generally appreciate the jackfruit's flavor when it is in
the full-grown but unripe stage. In India, it is preserved by boiling
the bulbs with sugar syrup, butter and coconut milk. The jackfruit
bulbs freeze well, and they may be used at a later time like fresh
fruit. The fresh bulbs are excellent dried or preserved in syrup.
Traditionally, bulbs are used in fruit salads and soups, boiled with
rice or coconut milk and are often served with fish.
The seeds may be prepared in several ways. One way is to boil them for
five minutes and then roast the seeds in a heavy frying pan with a
little oil. Similar results are obtained if they are cooked in a
microwave oven. Use a low setting and enclose the seeds in a paper bag
since they tend to explode. The seeds are best when roasted in the
coa1s of a burned down fire.
The seeds are edible and nutritious. They contain 38% carbohydrates,
6.6% proteins and 0.4% fats.
Casserole (serves 4)
1 cup mayonnaise
1 can cream of mushroom soup
1 cup grated cheddar cheese
1 tsp minced onion
2 cups green jackfruit flesh (cooked)
Preheat oven to 450°F. In a medium bowl, beat eggs. Blend in
mayonnaise and cream of mushroom soup. Stir in cheese, minced onion and
jackfruit. Turn into a 2 quart casserole. Bake for 45 minutes.
Salad (Serves 4)
6 cups fresh jackfruit
Juice of one lime
1 cup sweetened shredded coconut
¾ cup golden raisins
16 ounces sour cream
¾ to 1 cup toasted walnuts – optional
In a large mixing bowl, combine jackfruit, limejuice, coconut, raisins
and sour cream. If, after combining all ingredients, you feel mixture
needs more of one above item, slowly add according to your taste. Add
and mix in toasted walnuts just before serving.
NOTE: Place walnuts on a cookie sheet, single layer, and toast 8 to 10
minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5
Patties (serves 8)
4 cups green Jackfruit flesh (uncooked) 4 cups heavy cream
3 cups flour
¼ cup scallions, chopped
¼ cup onions, chopped
1 tsp sugar
1 tsp salt
Mix jackfruit and whipping cream. Beat eggs. Gradually beat in flour.
Mix in sugar, salt scallions and onions. Stir in jackfruit mixture. Mix
well. Shape into patties. Fry in hot oil, browning on each side.
Compote on the Light Side
4 cups jackfruit arils diced in quarters or eights
½ cup water
1 cup sugar
1 full tsp finely diced ginger
1 tsp lemon juice
1 tsp lemon zest
1 tsp cloves
1 cinnamon stick
Place the sugar and water in pot over medium heat to melt the sugar.
Add all the other ingredients in the order shown. Cook until the
jackfruit is soft, about ten minutes.