Tree Bread (Jackfruit): The fruit that tastes like all fruits
As is customary, we'll talk about another fruit, this time an exotic one called Jackfruit (Yaca or Jaca), as we recently had the opportunity to try it in Mexico, where we witnessed its cutting and pulp extraction, which, by the way, is not easy at all. You need to keep some tips in mind if you don't want to end up with sticky hands and to know when it's ripe, otherwise, it will taste very acidic.
With a rough, green, and large appearance, the inside reveals the fibrous flesh surrounding the orange-colored arils when they are ready to eat. It has its own unique flavor but is somewhat reminiscent of papaya, mango, and pineapple, which is why some call it the "fruit-flavored fruit." Like most fruits, the riper it is, the sweeter it is, but the smell can be strong, even unpleasant for some sensitive noses. The fruit's ripeness can be recognized just by touching its skin; if it yields slightly, it is ready. It may also show brown tones on the skin, but the secret is not to let it pass that point, or the taste will no longer be optimal.
Its Origin
Jackfruit (Artocarpus heterophyllus) is a tropical fruit, native to South Asia and Southeast Asia; botanical and ethnobotanical evidence places it in the region between Southern India (Western Ghats) and Southeast Asia, where various varieties exist. It is currently found in several Latin American countries such as: Brazil, Venezuela, Ecuador, Peru, Colombia, Mexico, Guatemala, Nicaragua, and the Caribbean. Generally, it thrives in any Latin American country with a warm and humid tropical climate, from sea level up to about 1500 meters of altitude.
This fruit is known by various names such as jaca, nanca, langcá, panpén, or tree bread, among others.
How to Consume It and Care Tips for Peeling / Cutting (Practical Tips)
Regarding consumption: traditionally, in Asia, it is eaten both ripe (the sweet pulp) and green (cooked), and the seeds are also consumed, either boiled or roasted.
- For ripe Jackfruit: Eat the "arils" (the sweet segments) raw or in smoothies, ice creams, and desserts.
- For green (unripe) Jackfruit: It is used cooked in stews, stir-fries, curries, or as a meat substitute in tacos, burgers, or pulled-jackfruit.
- Seeds: They are boiled, roasted, or added to stews — they are edible and rich in starch.
- Trick for peeling without a mess: Smear the knife and your hands with neutral oil (this prevents the sticky sap from complicating the cutting). Cut the fruit lengthwise into quarters or halves, separate the rind, extract the woody core, and separate the arils by pulling away the fibrous tissue; remove the membrane surrounding the seeds. Use gloves if you prefer. These practical recommendations reduce stickiness and allow you to work safely. For more details, watch our video on our social media channels (RRSS).
Demand in Europe and Western markets has grown in recent years, driven by the plant-based trend and its use as a shredded meat substitute (a "pulled" texture). Market reports indicate sustained growth and increased presence in specialized supermarkets, vegan restaurants, and processed products.
Properties and Health Benefits
Jackfruit is nutritious: it provides carbohydrates, fiber, Vitamin C, potassium, and, notably, its protein content (2g) is high for a fruit. It also contains bioactive compounds (flavonoids, lignans) with antioxidant and anti-inflammatory potential. Studies reviewed in scientific literature list it as an interesting source of micronutrients and phytochemicals.
| Nutritional Component | Amount (per 100 g) | Key Contribution |
|---|---|---|
| Energy | 95 kcal | Medium caloric intake |
| Carbohydrates | 23 g | Main energy source |
| Sugars | 19 g | Responsible for its sweetness |
| Dietary Fiber | 1,5 - 2,5 g | Aids digestive health |
| Protein | 1,7 - 2,0 g | High for a fruit |
| Total Fats | 0,6 g | Very low fat content |
| Vitamin C | 10 - 14 mg | Potent antioxidant |
| Potassium (K) | 400 - 450 mg | Heart health and blood pressure |
| Magnesium (Mg) | 25 - 30 mg | muscle and bone function |
Global Production and Expansion
Today, jackfruit is widely cultivated in tropical and subtropical countries. India appears as the largest global producer, followed by Bangladesh, Thailand, and Indonesia; recent reports and agricultural authorities have highlighted India and Bangladesh as the main global suppliers. These are countries where it has been cultivated for centuries and where every part of the plant is widely utilized, from the termite-resistant wood of the tree to dyes for Buddhist monks' robes. Recent data show production concentrated in Asia (India, Bangladesh, Thailand, Indonesia, Sri Lanka). Parallel to this, the industry for processed products (canned goods, frozen pulp, vegetarian/vegan products) exporting to Europe and America has grown. Market analysts project moderate annual growth in the coming years due to the demand for plant-based alternatives.
Open Yourself to New Flavors
Die Jackfrucht ist eine vielseitige, schmackhafte Frucht mit bemerkenswerten Nährwertvorteilen. Wenn du sie noch nicht kennst, suche frische Jackfrucht auf ethnischen Märkten, in Dosenkonserven oder in veganen Produkten auf Jackfruit-Basis. Wage dich an neue Küchenexperimente – von Desserts mit reifer Frucht bis zu herzhaften Gerichten mit der grünen Pulpe. Sie ist nachhaltig, überraschend und für viele einfach köstlich.
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