Jackfruit is indigenous to the rain forests of India, south east Asia,
East Indies and the Philippines.
It is also cultivated in central and eastern Africa and is popular in Brazil and Surinam.
The Jackfruit is the largest tree-borne fruit in the world sometimes reaching a maximum weight of 75 to 80 lbs.
The outside shell of this fruit is green, becomes yellow when ripe, and is composed of numerous hard cone-like points attached to a thick rubbery pale yellow or whitish wall.
The interior consists of large edible bulbs of yellow, banana-flavoured flesh that encloses a smooth, oval, light-brown seed.
Immature jackfruit is boiled, fried or roasted. Chunks may be cooked in lightly salted water until tender and then served.
The seeds may be boiled, roasted and eaten similar to chestnuts.
When fully ripe the unopened Jackfruit emits a strong disagreeable odor.
However, the pulp of the opened fruit smells of pineapple and banana.
The pulp may be enjoyed raw or cooked with coconut milk, or made into ice cream, chutney, jams and jellies.
It may also be canned in syrup.
Below you can see Mr. Goudas Green Jackfruit in the can.
Boiled in milk, drained and cooled, it congeals to form a pleasant orange-flavoured custard.
Mr. Goudas is very proud to bring this versatile vegetable portion of the fruit to the Canadian market.
We will discuss the fruit portion of this subject in item 249.