Jackfruit

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Jackfruit

Jackfruit (Artocarpus heterophyllus), pronounced as /ˈdʒækfruːt/, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). The term "jackfruit" comes from Portuguese jaca, which was probably derived from the Malayalam term chakka.

Description

The jackfruit tree is well-suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg (120 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. The jackfruit tree is widely cultivated in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia, Indonesia, and the Philippines.

Culinary Uses

Jackfruit is commonly used in South and Southeast Asian cuisines. It can be eaten unripe (young) or ripe, and cooked or uncooked. The seeds can also be used in various culinary applications.

Nutritional Value

Jackfruit is a good source of vitamin C, potassium, dietary fiber, and other important vitamins and minerals. It also provides protein, a nutrient that is not abundantly found in many other fruits.

Medicinal Uses

In traditional medicine, various parts of the jackfruit tree have been used to treat skin diseases, asthma, and diarrhea. However, more scientific research is needed to confirm these potential health benefits.

Related Terms

  • Moraceae: The family of flowering plants that includes jackfruit, figs, and mulberries.
  • Tropical fruit: Fruits that grow in tropical climates, like jackfruit.
  • Culinary fruit: Fruits that are considered suitable for culinary use.
  • Traditional medicine: The use of natural remedies, including plants like jackfruit, in healthcare.

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