Jackfruit-Artocarpus Heterophyllus

Jackfruit in detail:
*Scientifical name-Arthocarpus Heterophyllus
*Common name-English: Jackfruit. Portuguese: Jaca. Spanish: Árbol de jack
*Family-Moraceae
*Origin-India.
*Height-Tree can reach up to 20m.
*Soil-Deep and rich in organic matter.
*Illumination-Full sun.
*Climate-Tropical and Subtropical.
*Irrigation-Weekly, if very dry climate.
*Propagation- Seeds and Grafting

Jackfruit is a respectable tree that can reach 20 m high and a trunk that can reach 1 m in diameter. The fruit also stands as the world's largest fruit produced on a tree, and idividual fruit's may exceed 40kg. The production per tree is large, 50-100 Jackfruit are produced per year. In fact, the older the tree get's, the greater the number of fruit it will produce,  The tree is very long lived and can still produce fruit for more than 100 years, and not only: each fruit has more than 500 seeds that can easily turn into new plants.

Jackfruit is used in various culinary recipes for making sweets, jams, jellies and liqueurs. Seeds are boiled or roasted, And will have a similar flavor to Chestnuts, According to some popular beliefs, Jackfruit has an aphrodisiac effect. When roasted and ground, They are transformed into flour, which is used in the preparation of biscuits and cakes,

Every 100g of Jackfruit contains 90 calories, proteins, fats, fiber, calcium, phosphorus, and vitamin A. Only the seeds, which most often are reduced to flour and used in various types of food!

The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber. The flavour is similar to a tart banana. Varieties of jackfruit are distinguished according to the characteristics of the fruits' flesh. In Brazil, three varieties are recognized. These are: jaca-dura, or "hard" variety, which has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each; jaca-mole, or "soft" variety, which bears smaller fruits, with softer and sweeter flesh; and jaca-manteiga, or "butter" variety, which bears sweet fruits, whose flesh has a consistency intermediate between the "hard" and "soft" varieties.

In Kerala, two varieties of jackfruit predominate: varikka and kuzha. Varikka has slightly hard inner flesh when ripe, while the inner flesh of the ripe kuzha fruit is very soft and almost dissolving. A sweet preparation called Chakka Varattiyathu is made by seasoning the Varikka fruit flesh pieces in jaggery, which can be preserved and used for many months. Huge jackfruits up to 4 feet in length with matching girth are sometimes seen in Kerala. In Mangalore, Karnataka the varieties are called bakke and imba. The pulp of the imba jackruit is ground and is made into a paste. It is then spread over a mat and is allowed to dry in the sun to create a natural chewy candy

Commercial availability
Outside of its countries of origin, fresh jackfruit can be found at Asian food markets, especially in the Philippines. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugar syrup, or frozen. Dried jackfruit chips are produced by various manufacturers. In northern Australia, particularly in Darwin, Australia, jackfruit can be found at outdoor produce markets during the dry season. Outside of countries where it is grown, jackfruit can be obtained year-round both canned or dried. It has a ripening season in Asia of late Spring to late Summer