-
 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. |
