Description
The jackfruit (Artocarpus heterophyllus), sometimes called the jack tree or nangka in Tagalog and Malay, is a type of tree that belongs to the Moraceae family, which also includes the fig, mulberry, and breadfruit. On the stem, branches, or twigs (cauliflory), inflorescences develop.
Varieties
There are numerous jackfruit varieties available, including:
Medium-sized fruits with a high yield are produced by “Black Gold.”
“Gold Nugget” produces a lot of relatively little fruits in a high yield.
Medium to large fruits with a very high yield are produced by “Dang Rasimi.”
‘Kun Wi Chan’ has a great fruit output and is highly vigorous.
‘Lemon Gold’ yields a typical amount of small to medium-sized fruits.
Uses
The fruit’s seeds can be boiled, baked, roasted, or put into delectable fries and conventional lentil and veggie curries. They have a milky, sweet taste akin to Brazil nuts.
Nutrition
Jackfruit slices provide 157 calories, 1 gram of fat, 38 grams of carbohydrates, 2.8 grams of protein, and 2.5 grams of fiber per cup.
Cultivation
Minimal pruning is needed to maintain the plant; occasionally, it’s necessary to remove dead branches from the tree’s interior. In order to encourage growth for the upcoming season, fruit-bearing twigs must also be twisted or cut all the way down to the trunk.
An environment with temperatures between 70 to 90°F (21-32°C) and high humidity is necessary for jackfruit growth. They favour soil that drains well and has a pH between 6 and 7. Jackfruit trees should be planted in a location where they will receive full sun and should be placed at least 20-30 feet (6-9 m) apart.
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