Description :

Native to India, jackfruit, the fruit of the jackfruit tree with its scientific name Artocarpus heterophyllus, is one of the most consumed fruits in Asia. It belongs to the same botanical genus as the breadfruit tree, Artocarpus altilis. It is recognized because it is cauliflorous, although it is classified among the largest fruits in the tropical environment; it can weigh more than 30 kg!

It has been introduced to most tropical regions and grows in extremely varied climates and soils, but prefers humid areas.

A source of numerous healthy plant proteins, jackfruit produces green fruits that turn yellowish when ripe. Its yellow-orange flesh has a sweet flavor and a strong aroma.

Depending on the consistency and flavor of the flesh, three varieties of jackfruit are distinguished: soft jackfruit or sosso jackfruit, firm jackfruit or hard jackfruit, and sweet jackfruit or honey jackfruit. However, it is relatively unknown in Haiti, where it was introduced in the 18th century. While its green fruit is used as a vegetable, once ripe, the sweet jackfruit is eaten raw, as a dessert, ice cream, and jam.

It is important to note that jackfruit seeds are toxic when raw; it is therefore recommended to eat them roasted or boiled.

Habitat :

It is grown mainly in hot and humid tropical regions.