Tuesday, July 5, 2011


A sweet tasting, mouth watering jackfruit. 
It is known with a lot of names in other countries. 
In the Philippines it is popularly called as Langka or Nangka. 

One of my favorite fruit.
 A friend surprisingly gave this to me one day.  I took this remembrance before devouring them.

The jackfruit (Artocarpus heterophyllus or A. heterophylla) is a species of tree in the Artocarpus genus of the mulberry family. It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, (locally called Kathal). The jackfruit tree is believed to be indigenous to the southwestern rain forests of India. It is widely cultivated in the tropical regions of Indian subcontinent, Thailand, Malaysia, Indonesia. Jackfruit is also found in East Africa e.g. in Uganda and Mauritius, as well as throughout Brazil and Carribean nations like Jamaica. It is well suited to tropical lowlands. Its fruit is the largest tree-born fruit. Globally common, fruit reach 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.

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.

Outside of its countries of origin, fresh jackfruit can be found at Asian food markets especially in 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, 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.

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