Common name
: Jackfruit
Thai name : Kah-nune
Scientific name : Artocarpus heterophyllus Lamk.
Varieties
There are many jackfruit varieties in Thailand and these varieties
are separated into 2 main groups as follows:
1. The yellow flesh group
Shape : ovate or oblong
Weight : approximately 7-15 kgs.
Color : when mature-yellowish brown
Flesh : thick, golden yellow
Taste : sweet and fragrant
Jackfruits of this group are planted widely.
2. The yellow orange flesh group
Shape : ovate or oblong
Weight : approximately 7-15 kgs.
Color : when mature-yellowish brown
Flesh : thinner, yellowish brown
Taste
: sweet and fragrant
Preparation and eating
1. Use a knife to devide the fruit lenghtways into two pieces.
2. Wipe out all the sap with paper.
3. Carve out all its core.
4. With the skin of the fruit on the floor, use your hands press
down along its edge in order to separate each seedy section.
5. Pull out each seedy section.
6. Use a knife to cut, open the flesh and take out the seed.
Nutritional value
High vitamin A, sulphur, calcium and phosphorus.
Fruiting season
January - May
Uses
1. Eating fresh
2. Mixing with fruit punch, ice-cream.
3. Preserving in various forms, such as dehydrating, paste, deep-freezing
and canning ( in syrup ).
Storage
The seedy sections can be stored in the refrigerator for 3-5 days,
and can be stored in the deep-freeze for more than 2 months.
