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잭프루트

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잭프루트(Artocarpus heterophyllus)[6]는 무화과, 뽕나무, 빵나무과(Moraceae)에 속하는 나무의 일종입니다. [7] 잭프루트는 무게가 55kg(120파운드), 길이가 90cm(35인치), 직경이 50cm(20인치)에 달하는 가장 큰 나무 과일입니다. [7][8] 성숙한 잭프루트 나무는 연간 약 200개의 열매를 맺으며, 오래된 나무는 1년에 최대 500개의 열매를 맺습니다. [7][9] 잭프루트는 수백에서 수천 개의 개별 꽃으로 구성된 여러 과일이며 덜 익은 과일의 다육질 꽃잎을 먹습니다. [7][10]

잭프루트 나무는 열대 저지대에 잘 어울리며 인도, 방글라데시, 스리랑카, 필리핀, 인도네시아, 말레이시아, 호주의 열대 우림을 포함한 전 세계 열대 지역에서 널리 재배됩니다. [7][9][11][12]

잘 익은 과일은 달콤하며(품종에 따라 다름) 일반적으로 디저트에 사용됩니다. 그린 잭프루트 통조림은 부드러운 맛과 고기 같은 질감을 가지고 있어 "야채 고기"라고 불릴 수 있습니다. [7] 잭프루트는 남아시아 및 동남아시아 요리에 일반적으로 사용됩니다. [13][14] 잘 익은 과일과 덜 익은 과일을 모두 섭취한다. 국제적으로 통조림 또는 냉동 식품으로 구입할 수 있으며 냉장 식품으로 구입할 수 있으며 국수 및 칩과 같은 과일에서 파생 된 다양한 제품도 사용할 수 있습니다.

어원과 일반 이름

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잭프루트 나무는 1656년 예수회 선교사 작가 마이클 보임(Michael Boym)이 쓴 중국에 관한 가장 오래된 자연사 책 중 하나에서 삽화로 그려졌습니다.

잭프루트라는 단어는 포르투갈어 jaca에서 유래한 것으로, 말라얄람어 용어인 chakka (ചക്ക)에서 파생되었으며,[10][15] 포르투갈인이 1499년 말라바르 해안(케랄라)의 코지코데(캘리컷)에서 인도에 도착했을 때. 나중에 말라얄람어 이름 ചക്ക (chakka)는 Hendrik van Rheede (1678-1703)에 의해 라틴어로 Hortus Malabaricus, vol. iii에 기록되었습니다. 헨리 율(Henry Yule)은 요르다누스 카탈라니(Jordanus Catalani, fl. 1321-1330)의 Mirabilia descripta: the wonders of the East에서 이 책을 번역했다. [16] 이 용어는 원시 드라비다의 어근 kā(y)("과일, 채소")에서 파생되었습니다. [17]

일반적인 영어 이름 "jackfruit"는 의사이자 자연 주의자 인 Garcia de Orta가 1563 년 저서 Colóquios dos simples e drogas da India에서 사용했습니다. [18][19] 수세기 후, 식물학자 랄프 랜들스 스튜어트는 벵골, 수마트라, 말라야의 동인도 회사에서 일한 스코틀랜드 식물학자 윌리엄 잭(1795–1822)의 이름을 따서 명명되었다고 제안했습니다. [20]

Nangka는 필리핀 영어에서 사용되는 또 다른 이름으로[7] 세부아노어[21]의 nangkà와 말레이어와 관련된 타갈로그어에서 차용한 것으로, 둘 다 같은 오스트로네시아어 어족에서 유래했습니다. [22]

역사

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잭 프루트는 산스크리트어 뿌리에서 파생되지 않은 동남아시아 이름으로 표시된 것처럼 인도 아대륙과 동남아시아에서 독립적으로 길들여졌습니다. 그것은 아마도 자바 또는 말레이 반도의 오스트로네시아인에 의해 처음으로 길들여졌을 것입니다. 이 과일은 나중에 필리핀 정착민들을 통해 괌에 소개되었는데, 당시 괌은 스페인 제국의 일부였습니다. [23][22] 방글라데시의 국가 과일이며[24] 케랄라의 국가 과일입니다. [25] 그리고 타밀 나두.

식물 설명

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Jackfruit tree trunk showing texture and coloration
Jackfruit tree

모양, 줄기, 잎

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Artocarpus heterophyllus는 상대적으로 짧은 줄기와 빽빽한 나무 꼭대기를 가진 상록수로 자랍니다. 높이 9-21m(30-69피트)[7]와 몸통 지름이 30-80cm(12-31인치)에 쉽게 이릅니다. 그것은 때때로 버팀목 뿌리를 형성합니다. 잭프루트 나무의 껍질은 적갈색이며 매끄럽습니다. 나무 껍질에 상처가 생기면 유백색 수액이 방출됩니다. [7]

잎은 번갈아 가며 나선형으로 배열되어 있습니다. 그들은 끈적끈적하고 두꺼우며 잎자루와 잎 잎으로 나뉩니다. [7][8] 잎자루의 길이는 2.5-7.5cm(1-3인치)입니다. 가죽 잎 잎은 길이 20-40cm (7-15 인치), 너비 7.5-18cm (3-7 인치)이며 타원형에서 난형 모양입니다. [7]

어린 나무에서는 잎 가장자리가 불규칙하게 돌출되거나 갈라집니다. 오래된 나무에서는 잎이 둥글고 짙은 녹색이며 부드러운 잎 가장자리가 있습니다. 잎 잎에는 두드러진 주요 신경이 있으며 각 측면에서 시작하여 6-8 개의 측면 신경이 있습니다. stipules는 1.5에서 8 cm (9⁄16에서 16 cm)의 길이로 달걀 모양이다 31⁄8+ 인치).

Flowers

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Flower buds and leaves of a jackfruit tree

The inflorescences are formed on the trunk, branches or twigs (cauliflory). Jackfruit trees are monoecious, having both female and male flowers on a tree.[7][8] The inflorescences are pedunculated, cylindrical to ellipsoidal or pear-shaped, to about 10–12 cm (315⁄16+–43⁄4+ inches) long and 5–7 cm (2–3 inches) wide. Inflorescences are initially completely enveloped in egg-shaped cover sheets which rapidly slough off.

The flowers are small, sitting on a fleshy rachis.[26] The male flowers are greenish, some flowers are sterile. The male flowers are hairy and the perianth ends with two 1 to 1.5 mm (3⁄64 to 1⁄16 in) membrane. The individual and prominent stamens are straight with yellow, roundish anthers. Pollen grains are tiny, around 60 microns in diameter. After the pollen distribution, the stamens become ash-gray and fall off after a few days. Later, all the male inflorescences also fall off. The greenish female flowers, with hairy and tubular perianth, have a fleshy flower-like base. The female flowers contain an ovary with a broad, capitate, or rarely bilobed scar. The blooming time ranges from December until February or March.

Fruit

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Jackfruit tree with fruits

The ellipsoidal to roundish fruit is a multiple fruit formed from the fusion of the ovaries of multiple flowers.[7][8]The fruits grow on a long and thick stem on the trunk. They vary in size and ripen from an initially yellowish-greenish to yellow, and then at maturity to yellowish-brown. They possess a hard, gummy shell with small pimples surrounded with hard, hexagonal tubercles.[7] The large and variously shaped fruit have a length of 30 to 100 cm (10 to 40 inches) and a diameter of 15 to 50 cm (6 to 20 inches) and can weigh up to 55 kg (121 pounds) – the largest of all tree-borne fruits.[7][8][27]

The fruits consist of a fibrous, whitish core (rachis) about 5–10 cm (2–4 inches) thick. Radiating from this are many 10-centimeter-long (4 in) individual fruits. They are elliptical to egg-shaped, light brownish achenes with a length of about 3 cm (11⁄8+ inches) and a diameter of 1.5 to 2 cm (9⁄16 to 13⁄16 inch).

There may be about 100–500 seeds per fruit.[7] The seed coat consists of a thin, waxy, parchment-like and easily removable testa (husk) and a brownish, membranous tegmen. The cotyledons are usually unequal in size, and the endosperm is minimally present.[28] An average fruit consists of 27% edible seed coat, 15% edible seeds, 20% white pulp (undeveloped perianth, rags) and bark and 10% core.

The fruit matures during the rainy season from July to August. The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit. The pulp is enveloped by many narrow strands of fiber (undeveloped perianth), which run between the hard shell and the core of the fruit and are firmly attached to it. When pruned, the inner part (core) secretes a sticky, milky liquid,[7] which can hardly be removed from the skin, even with soap and water. To clean the hands after "unwinding" the pulp an oil or other solvent is used. For example, street vendors in Tanzania, who sell the fruit in small segments, provide small bowls of kerosene for their customers to cleanse their sticky fingers. When fully ripe, jackfruit has a strong pleasant aroma, the pulp of the opened fruit resembles the odor of pineapple and banana.[7]

Nutrition

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Uncooked jackfruitNutritional value per 100 g (3.5 oz)EnergyCarbohydratesSugarsDietary fiberFatProteinOther constituentsWater
397 kJ (95 kcal)
 
23.25 g
19.08 g
1.5 g
 
0.64 g
 
1.72 g
 
 
Quantity
73.5 g
†Percentages estimated using US recommendations for adults,[29] except for potassium, which is estimated based on expert recommendation from the National Academies.[30]

The edible raw pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat (table). The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a 100-gram (31⁄2+-ounce) portion, raw jackfruit provides 95 calories, and is a moderate source (15-19% of the Daily Value) of vitamin B6, vitamin C, and potassium, with no significant content of other micronutrients (table).

The jackfruit is a partial solution for food security in developing countries.[10][31]

Culinary uses

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Ripe jackfruit is naturally sweet, with subtle pineapple- or banana-like flavor.[7] It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.

The seeds from ripe fruits are edible once cooked, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted.[7] When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts. In Java, the seeds are commonly cooked and seasoned with salt as a snack. They are commonly used in curry in India in the form of a traditional lentil and vegetable mix curry. Young leaves are tender enough to be used as a vegetable.[7]

The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana.[7][13] Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety). Unripe jackfruit has a mild flavor and meat-like texture and is used in curry dishes with spices in many cuisines. The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped into edible portions and cooked before serving. The final chunks resemble prepared artichoke hearts in their mild taste, color, and flowery qualities.

The cuisines of many Asian countries use cooked young jackfruit.[13] In many cultures, jackfruit is boiled and used in curries as a staple food. The boiled young jackfruit is used in salads or as a vegetable in spicy curries and side dishes, and as fillings for cutlets and chops. It may be used by vegetarians as a substitute for meat such as pulled pork, though the protein content of the fruit is not significant. It may be cooked with coconut milk and eaten alone or with meat, shrimp or smoked pork. In southern India, unripe jackfruit slices are deep-fried to make chips. The jackfruit seeds are also boiled and used in sambar (stew).

Aroma

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Jackfruit has a distinctive sweet and fruity aroma. In a study of flavour volatiles in five jackfruit cultivars, the main volatile compounds detected were ethyl isovalerate, propyl isovalerate, butyl isovalerate, isobutyl isovalerate, 3-methylbutyl acetate, 1-butanol, and 2-methylbutan-1-ol.[32]

A fully ripe and unopened jackfruit is known to "emit a strong aroma" – perhaps unpleasant[7][33] – with the inside of the fruit described as smelling of pineapple and banana.[7] After roasting, the seeds may be used as a commercial alternative to chocolate aroma.[34]

South Asia

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In Bangladesh, the fruit is consumed on its own. The unripe fruit is used in curry, and the seed is often dried and preserved to be later used in curry.[35] In India, two varieties of jackfruit predominate: muttomvarikka and sindoor. Muttomvarikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe sindoor fruit is soft.[36] In Sri Lanka these two varieties are called waraka and wela respectively.

A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months. The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. Jackfruit may be ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.

  • Jackfruit seeds
  • Jackfruit flesh of orange-fleshed variety
  • Jackfruit curry (Sri Lanka)
  • Green jackfruit and potato curry (West Bengal)
  • Jackfruit masala (India)
  • Jackfruit rags fried in coconut oil from Kerala, India
  • Jackfruit (unripe) cutlet, India

Southeast Asia

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In Indonesia and Malaysia, jackfruit is called nangka. The ripe fruit is usually sold separately and consumed on its own, or sliced and mixed with shaved ice as a sweet concoction dessert such as es campur and es teler. The ripe fruit might be dried and fried as kripik nangka, or jackfruit cracker. The seeds are boiled and consumed with salt, as they contain edible starchy content; this is called beton. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg.

In the Philippines, unripe jackfruit or langka is usually cooked in coconut milk and eaten with rice; this is called ginataang langka.[37] The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying. The seeds are also boiled before being eaten.

Thailand is a major producer of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags or boxes without syrup) and exported overseas, frequently to North America and Europe.

In Vietnam, jackfruit is used to make jackfruit chè, a sweet dessert soup, similar to the Chinese derivative bubur cha cha. The Vietnamese also use jackfruit purée as part of pastry fillings or as a topping on xôi ngọt (a sweet version of sticky rice portions).

Jackfruits are found primarily in the eastern part of Taiwan. The fresh fruit can be eaten directly or preserved as dried fruit, candied fruit, or jam. It is also stir-fried or stewed with other vegetables and meat.

Americas

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In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh, and the largest fruits that can weigh between 15 and 40 kg each; jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh; and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[38]

Africa

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From a tree planted for its shade in gardens, it became an ingredient for local recipes using different fruit segments. The seeds are boiled in water or roasted to remove toxic substances, and then roasted for a variety of desserts. The flesh of the unripe jackfruit is used to make a savory salty dish with smoked pork. The jackfruit arils are used to make jams or fruits in syrup, and can also be eaten raw.

Materials

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Wood and manufacturing

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The golden yellow timber with good grain is used for building furniture and house construction in India. It is termite-resistant[39] and is superior to teak for building furniture. The wood of the jackfruit tree is important in Sri Lanka and is exported to Europe. Jackfruit wood is widely used in the manufacture of furniture, doors and windows, in roof construction,[7] and fish sauce barrels.[40]

The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira.[41]

Cultural significance

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The jackfruit has played a significant role in Indian agriculture for centuries. Archaeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago.[42] It has also been widely cultivated in Southeast Asia.

The ornate wooden plank called avani palaka, made of the wood of the jackfruit tree, is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statues in temples[43] The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[44]

Jackfruit is the national fruit of Bangladesh,[35] and the state fruit of the Indian states of Kerala (which hosts jackfruit festivals) and Tamil Nadu.[45][46]

Cultivation

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In terms of taking care of the plant, minimal pruning is required; cutting off dead branches from the interior of the tree is only sometimes needed.[7] In addition, twigs bearing fruit must be twisted or cut down to the trunk to induce growth for the next season.[7] Branches should be pruned every three to four years to maintain productivity.[7]

Some trees carry too many mediocre fruits and these are usually removed to allow the others to develop better to maturity.

Stingless bees such as Tetragonula iridipennis are jackfruit pollinators, and so play an important role in jackfruit cultivation.[citation needed] It seems to be the case that pollination results from a three-way mutualism involving the flower, a fungus, and a species of gall midge, Clinidiplosis ultracrepidata. The fungus forms a film over the syncarps which is a food source to both the fly larvae and adults.[47]

Production and marketing

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In 2017, India produced 1.4 million tonnes of jackfruit, followed by Bangladesh, Thailand, and Indonesia.[48]

The marketing of jackfruit involves three groups: producers, traders, and middlemen, including wholesalers and retailers.[49] The marketing channels are rather complex. Large farms sell immature fruit to wholesalers, which helps cash flow and reduces risk, whereas medium-sized farms sell the fruit directly to local markets or retailers.

  • Packed jackfruit sold in a market
  • Selling jackfruit in Bangkok
  • Jackfruit at a fruit stand in Manhattan's Chinatown
  • Cut jackfruit
  • Polythene-packaged cut jackfruit
  • Extracting the jackfruit arils and separating the seeds from the flesh

Commercial availability

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Outside countries of origin, fresh jackfruit can be found at food markets throughout Southeast Asia.[7][50] It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream.[50] It is also canned and sold as a vegetable for export.

Vegan "pulled pork" style jackfruit burgers

Jackfruit is also widely available year-round, both canned and dried. Dried jackfruit chips are produced by various manufacturers. As reported in 2019, jackfruit became more widely available in US grocery stores, cleaned and ready to cook, as well as in premade dishes or prepared ingredients.[51] It is on restaurant menus in preparations such as taco fillings and vegan versions of pulled pork dishes.[51]

Invasive species

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In Brazil, the jackfruit can become an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro[52] or at the Horto Florestal in neighbouring Niterói. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-nineteenth century; jackfruit trees have been a part of the park's flora since it was founded.[citation needed]

The species has expanded excessively because its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals, such as the common marmoset and coati. The seeds are then dispersed by these animals, spreading jackfruit trees that compete for space with native tree species. The supply of jackfruit has allowed the marmoset and coati populations to expand. Since both prey opportunistically on bird eggs and nestlings, the increases in marmoset and coati populations are detrimental to local birds.[citation needed]

See also

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References

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  1. ^ Under its accepted name Artocarpus heterophyllus (then as heterophylla) this species was described in Encyclopédie Méthodique, Botanique 3: 209. (1789) by Jean-Baptiste Lamarck, from a specimen collected by botanist Philibert Commerson. Lamarck said of the fruit that it was coarse and difficult to digest. Larmarck's original description of tejas. Vol. t.3. Panckoucke;Plomteux. 1789. Retrieved 23 November 2012. On mange la chair de son fruit, ainsi que les noyaux qu'il contient; mais c'est un aliment grossier et difficile à digérer.
  2. ^ "Name - !Artocarpus heterophyllus Lam". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 23 November 2012.
  3. ^ "Artocarpus heterophyllus Lam". World Flora Online. World Flora Consortium. 2023. Retrieved 3 September 2023.
  4. ^ "Name – Artocarpus heterophyllus Lam. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden. Retrieved 23 November 2012.
  5. ^ "Artocarpus heterophyllus". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 23 November 2012.
  6. ^ "Artocarpus heterophyllus". Tropical Biology Association. October 2006. Archived from the original on 15 August 2012. Retrieved 23 November 2012.
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