Also call: Kathal, Khanun, Nangka
 | DESCRIPTION
|
A very large oval shape fruit and can weighed up to 25kg. The texture of the skin
has a small hexagon spike and thin, pale green colour. The flesh has a golden colour and
the large seeds are white which is edible when cooked.
| HISTORY AND ORIGIN
|
Jackfruit originally comes from India and Malaysia, grown in the rainforest.
| BUYING AND STORAGE
|
Look for jackfruit that has a orange-yellow skin and with a gentle pressure it
should be slightly soft. The best way to look for ripe jackfruit is to see if there's any
juice coming out of the skin and by the fragrant it gives.
Refrigerate or freeze jackfruit up to 1 year.
| PREPARATION AND USE
|
Rub cooking oil over hands and knife before cutting. Then cut jackfruit in half
with a very sharp knife. Remove the flesh gently. The fruit can be eaten fresh, fruit
salad, ice cream or in a seafood dish. The seeds can be boiled or roasted in the oven.
| NUTRITIONAL INFORMATION
|
This tropical fruit is high in kilojoules, it has an excellent source of vitamin A
and C. It's good in
| MAJOR NUTRIENTS
|
- SERVING SIZE: 100 grm
| * ENERGY: |
323
kj |
* IRON: |
.8 mg |
| * PROTEIN: |
2 grm |
* POTASSIUM: |
|
| * FAT: |
.3 grm |
* CALCIUM: |
|
| * CARBOHYDRATE: |
17
grm |
* VITAMIN A: |
.12 mg |
| * DIETARY FIBRE: |
3 grm |
* VITAMIN B: |
|
| * SODIUM: |
3 grm |
* VITAMIN C: |
18
mg |
| VARIETY
|
SOFT SKIN: Usually smaller.
|
