Kendall Farms | Jakfruit

Artocarpus Integrifolia

This striking tree bears some of the worlds largest fruit-some known to be 25 kilos or more! Now that is a serious piece of fruit.

No one knows the jackfruit's place of origin but it is believed indigenous to the rainforests of the Western Ghats. It is cultivated at low elevations throughout India, Burma, Ceylon, southern China, Malaya, and the East Indies. It is common in the Philippines, both cultivated and naturalized. It is grown to a limited extent in Queensland and Mauritius. In Africa, it is often planted in Kenya, Uganda and former Zanzibar. It was introduced into northern Brazil in the mid-19th Century and is more popular there and in Surinam than elsewhere in the New World.

In 1782, plants from a captured French ship destined for Martinique were taken to Jamaica where the tree is now common, and about 100 years later, the jackfruit made its appearance in Florida, presumably imported by the Reasoner's Nursery from Ceylon. The golden-yellow flesh has a strong odour but is deliciously sweet, described by some as having a banana bubblegum taste. It is delicious eaten fresh or dried in the sun like dates.

The seeds are roasted and the green fruit eaten as a vegetable in curries. Freezing the arils is a great way to preserve the abundant fruit. Cross pollination beneficial for bigger fruit and heavy crops.

This tree grows between 8m-15m and is evergreen. The trees may require partial pollination (although this is not strictly necessary as usually the fruit produced is more than enough for most needs) and harvests January to June.

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JAKFRUIT SEED CUTLET

Preparation time:

15-30 mins

Serves 2

Ingredients

jackfruit seeds, boiled and crushed - 1 cup

potato (small) - 1

egg - 1

chopped green chillies - 2

chopped onions - 1/2 cup

garlic chopped - 1 tsp

ginger chopped - 1 tsp

curry leaves - few

coriander leaves - 1/2 cup

turmeric powder - 1/2 tsp

coriander powder - 1/2 tsp

chilli powder - 1/2 tsp

garam masala powder - 1/2 tsp

bread crumbs as required

oil for frying

salt to taste

Method

Remove the outer and inner skin from the jack fruit seeds. Peel the potato and cut them into small pieces. Cook jackfruit seeds and potato and grind in a mixer.

Heat oil in a pan, add onions, green chillies, garlic, ginger and curry leaves. Saute till golden brown. Add the masala powders as above and salt to taste and mix well. Add jackfruit seeds and potato mixture and mix well. Roll them into cutlet shape. Beat an egg in a dish separately. Dip the cutlets in the beaten egg one by one and coat them with bread crumbs. Deep fry in oil. Serve hot as a snack or as a side dish.

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