잭푸르트-[정명] Artocarpus heterophyllus Lam.

과명	Moraceae (뽕나무과)	속명	Artocarpus (아르토카르푸스속)
전체학명	[정명] Artocarpus heterophyllus Lam.	추천명	잭푸르트
이명	아르토카르푸스 헤테로필루스	외국명	Jackfruit

추천명변경: 헤테로필루스아르토카르푸스 -> 잭푸르트

The jackfruit (Artocarpus heterophyllus), also known as the jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae).

The jackfruit tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world, including India, Bangladesh, Sri Lanka, and the rainforests of the Philippines, Indonesia, Malaysia, and Australia. It bears the largest fruit of all trees, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. The ripe fruit is sweet (depending on variety) and is commonly used in desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called "vegetable meat".

Jackfruit is commonly used in South and Southeast Asian cuisines. Both ripe and unripe fruits are consumed. It is available internationally, canned or frozen, and in chilled meals, as are various products derived from the fruit, such as noodles and chips.

Etymology and common name

The word jackfruit comes from Portuguese jaca, which in turn is derived from the Malayalam language term chakka (Malayalam: chakka pazham), when the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast (Kerala) in 1499. Later the Malayalam name ചക്ക (chakka) was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yule translated the book in Jordanus Catalani's (fl. 1321–1330) Mirabilia descripta: the wonders of the East. This term is in turn derived from the Proto-Dravidian root kā(y) ("fruit, vegetable").

The common English name "jackfruit" was used by physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India. Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaya.

History

The jackfruit was domesticated independently in South Asia and Southeast Asia, as indicated by the Southeast Asian names which are not derived from the Sanskrit roots. It was probably first domesticated by Austronesians in Java or the Malay Peninsula. The fruit was later introduced to Guam via Filipino settlers when both were part of the Spanish Empire. It is the national fruit of Bangladesh[24] and the state fruit of Tamilnadu and Kerala.

Botanical description

Shape, trunk and leaves

Artocarpus heterophyllus grows as an evergreen tree that has a relatively short trunk and dense treetop. It easily reaches heights of 10 to 20 m (33 to 66 feet) and trunk diameters of 30 to 80 cm (12 to 31 inches). It sometimes forms buttress roots. The bark of the jackfruit tree is reddish-brown and smooth. In the event of injury to the bark, a milky sap is released.

The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 2.5 to 7.5 cm (1 to 3 inches) long. The leathery leaf blade is 20 to 40 cm (7 to 15 inches) long and 7.5 to 18 cm (3 to 7 inches) wide and is oblong to ovate in shape.

In young trees, the leaf edges are irregularly lobed or split. On older trees, the leaves are rounded and dark green, with a smooth leaf margin. The leaf blade has a prominent main nerve and, starting on each side, six to eight lateral nerves. The stipules are egg-shaped at a length of 1.5 to 8 cm (9⁄16 to 3+1⁄8 inches).

Flowers and fruit

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. Find sources: "Jackfruit" – news · newspapers · books · scholar · JSTOR (October 2021) (Learn how and when to remove this template message)

 

Flower buds and leaves of a jackfruit tree

The inflorescences are formed on the trunk, branches or twigs (cauliflory). Jackfruit trees are monoecious, having both female and male flowers on a tree. The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10–12 cm (3+15⁄16–4+3⁄4 inches) long and 5–7 cm (2–3 inches) wide. Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.

The flowers are small, sitting on a fleshy rachis. The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 mm (3⁄64 to 1⁄16 in) membrane. The individual and prominent stamens are straight with yellow, roundish anthers. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate, or rarely bilobed scar. The blooming time ranges from December until February or March.

The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers. The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles. The large and variously shaped fruit have a length of 30 to 100 cm (10 to 40 inches) and a diameter of 15 to 50 cm (6 to 20 inches) and can weigh 10–25 kg (22–55 pounds) or more.

The fruits consist of a fibrous, whitish core (rachis) about 5–10 cm (2–4 inches) thick. Radiating from this are many 10-centimeter-long (4 in) individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 cm (1+1⁄8 inches) and a diameter of 1.5 to 2 cm (9⁄16 to 13⁄16 inch).

There may be about 100–500 seeds per fruit. The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, and the endosperm is minimally present. An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.

The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a sticky, milky liquid, which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers. When fully ripe, jackfruit has a strong pleasant aroma, the pulp of the opened fruit resembles the odor of pineapple and banana.

Uses

 

Jackfruit flesh

 

Jack-fruit in Mymensingh, Bangladesh

Ripe jackfruit is naturally sweet, with subtle pineapple- or banana-like flavor. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.

 

Opened jackfruit

The seeds from ripe fruits are edible once cooked, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are commonly used in curry in India in the form of a traditional lentil and vegetable mix curry. Young leaves are tender enough to be used as a vegetable.

The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a 100-gram (3+1⁄2-ounce) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no significant content of other micronutrients.

 

Jackfruit seeds

The jackfruit is a partial solution for food security in developing countries.

Jackfruit - Wikipedia

What is jackfruit and how do I use it? - WTOP News

 

https://youtu.be/K_bQ3PXG3cw?t=310