the jackfruit (artocarpus heterophyllus lam.):* its
TRANSCRIPT
336 Florida state horticultural society,
LITERATURE AND PERSONS CITED
1. Barrett, O. W. 1928. The Tropical Crops. The Mac-
millan Co., New York. 2. Campbell, C. W. 1965. Sub-Tropical Experiment
Station. Unpublished correspondence. 3. Popenoe, W. 1920. Manual of Tropical and Sub
tropical Fruits. The Macmillan Co., New York. 4. Popenoe, W. 1954. Unpublished correspondence. 5. Popenoe, W. 1965. Interesting Indigenous Fruits of
Guatemala. The Garden Journal, Vol. 15, No. 2, pages 44-46,
Mar, /Apr. 6. Ruehle, G. D. 1958. Miscellaneous Tropical and Sub
tropical Florida Fruits. Bulletin 156A. Agricultural Ex tension Service, Gainesville, Florida.
7. Whitman and Biebel. 1962. Rare Fruit Council Ac tivities 1961-62. Fla. State Hort. Society, Vol. 75.
THE JACKFRUIT (Artocarpus heterophyllus Lam.):* ITS
CULTURE, VARIETIES AND UTILIZATION
Julia F. Morton
The jackfruit (also known as jack or jak) is
an excellent example of a food prized in some
areas of the world and allowed to go to waste in
others. Where it is truly superfluous in the pres
ence of an abundance of popular fruits, as in
South Florida, its neglect is reasonable; but in
other warm regions, wherever there is a need for
nutriment or variety in the diet, knowledge of its
preparation and products can enlarge its accept
ability and economic value. As a source of fine
timber alsSf the tree deserves consideration by
foresters in Tropical America. 0. W. Barrett
wrote in 1928; "The jaks ... are such large and
interesting fruits and the trees so well-behaved
that it is difficult to explain the general lack of
knowledge concerning them" (3).
No one knows the jackfruit's place of origin
but it is believed indigenous to the rainforests of
the Western Ghats (36). It is cultivated at ele
vations below 4,500 ft. throughout India, Burma,
Ceylon, Malaya, southern China and the East
Indies and to a limited extent in Queensland,
Australia, and Mauritius. In Africa, it is often
planted in Kenya, Uganda and former Zanzibar
but is unsuccessful in Nyasaland. Though
planted in Hawaii prior to 1888 (26), it is still
rare there and in other Pacific islands (46) as it
is in most of tropical America and the West
Indies. It was introduced into northern Brazil
in the mid-seventeenth century and is more popu
lar there and in Surinam than elsewhere in the
New World. In 1782, plants from a captured
French ship destined for Martinique were taken
to Jamaica (36) where the tree is now common,
and about 100 years later the jackfruit made its
*Syns.: A. integrifolius, A. integrifola, A. integer, A.
integra, of various authors (36). lDirector, Morton Collectanea, University of Miami, Coral
Gables, Fla.
appearance in Florida, presumably imported by
the Reasoner nursery from Ceylon (30). The
United States Department of Agriculture's
Report on the Conditions of Tropical and Semi-
tropical Fruits in the United States in 1887
states: "There are but few specimens in the
State. Mr. Bidwell, at Orlando, has a healthy
young tree, which was killed back to the ground,
however, by the freeze of 1886" (54). There are
today less than a dozen bearing jackfruit trees in
South Florida and these are valued mainly as
curiosities. Many seeds have been planted over
the years but few seedlings have survived,
though the jackfruit is hardier than its close
relative, the breadfruit.
Description
The tree is handsome and stately, 30 to 70 ft.
tall (6Q)f with glossy, somewhat leathery (40)
leaves to 9 in. long (19), oval on mature wood,
sometimes oblong or deeply lobed on young shoots
(46). All parts contain a sticky, white latex.
Short, stout flowering twigs emerge from the
trunk and large branches, or even from the soil-
covered base of very old trees. The tree is mono
ecious: tiny male fllowers are borne in oblong
clusters 2 to 4 in. in length; the female flower
clusters are elliptic or rounded (40). Largest of
all tree-borne fruits, the jackfruit may be 8 in.
(43) to 3 ft. long (46) and 6 in. to 20 in. wide
(19) and the weight ranges from 10 to 40 lbs. or
more. Some are reported to attain as much as 100
or 110 lbs. (16) but Singh et al. gives 60 lbs. as
the maximum (64). Naik says "an individual
fruit weighing even up to 80 lbs. is not unknown"
(45). The "rind" or exterior of the compound or
aggregate fruit is green (53) or yellow when
ripe* (19) and composed of numerous hard, cone-
like points attached to a thick and rubbery, pale-
MORTON: JACKFRUIT 33?
yellow or whitish wall. The interior consists of
large "bulbs" (fully developed perianths) of
yellow, banana-flavored flesh (constituting 25 to
40% of the fruit's weight) (38), massed among
narrow ribbons of thin, tough undeveloped peri
anths (or perigones), and a central, pithy core.
Each bulb encloses a smooth, oval, light-brown
"seed" (endocarp) covered by a thin, white
membrane (exocarp). The seed is % to Wz in.
long and V2 to % in. thick and is white and
crisp within. There may be 100 or up to 500
seeds in a single fruit (33). When fully ripe, the
unopened jackfruit emits a strong and disagree
able odor, resembling that of decayed onions,
while the pulp of the opened fruit smells of pine
apple and banana.
Propagation, Culture and Season
The tree flourishes in rich, deep, well-drained
soil; will grow, but more slowly (64) and not as
tall (31) in shallow limestone (67); is sensitive
to frost in its early life; cannot tolerate drought
or "wet feet" (64). If the roots touch water, the
tree will not bear fruit or may die (28). It is
a fairly rapid grower, reaching 58 ft. in height
in lRQfi m 1896. e
in August, 1960.
thC °1?eS*f jackfr«it trees in Fl<»»da, planted by the late W. A. Hobbs who settled in Coconut Grove many fruits on the upper branches as well as these within easy reach when this picture was taken
—Photo by Julia Morton
338 FLORIDA STATE HORTICULTURAL SOCIETY, 1965
and 28 in. in girth in 20 years in Ceylon (67). It
is said to live as long as 100 years (25). However,
in Thailand, it is recommended that alternate
rows be planted every 10 years so that 20-year-
old trees may be routinely removed from the plan
tation and replaced by a new generation (50).
Propagation is usually by seeds which can be
kept no longer than a month before planting (25).
Germination requires 3 to 8 weeks but is expe
dited by soaking seeds in water for 24 hrs. They
may be sown in situ or may be nursery-germinat
ed and moved when no more than 4 leaves have
appeared (33). A more advanced seedling, with
its long and delicate tap root, is very difficult to
transplant successfully. Seedling jackfruit trees
in general may take from 4 to 14 years to bear
and their fruits are highly variable. Budding and
grafting attempts have been mostly unsuccessful
(45) though Ochse considers the modified Fork-
ert method of budding feasible (47). Inarching
has been practiced and advocated but presents
the same problem of transplanting after separa
tion from the scion-parent. To avoid this and
yet achieve consistently early bearing (at about
4 1/2 years in most varieties) of fruits of known
quality, air-layers produced with the aid of
.025% Seradix A or .025% alphanaphthalene
acetic acid, are now being distributed in India
(62). In Florida, cuttings of young wood have
been rooted under mist.
In plantations, trees are set 40 ft. apart (64).
Young plantings require protection from sun-
scald and from grazing animals, hares, deer, etc.
(29, 67). Seeds in the field may be eaten by rats
(76). Firminger describes the quaint practice of
raising a young seedling in a 3- to 4-ft. bamboo
tube, then bending over and coiling the pliant
stem beneath the soil, with only the tip showing.
In 5 years, such a plant is said to produce large
and fine fruits on the spiral underground (31).
In Travancore, the whole fruit is buried, the
many seedlings which spring up are bound to
gether with straw and they gradually fuse into
one tree which bears in 6 to 7 years (28).
In Asia, jackfruits ripen principally from
March to June, April to September, or June to
August, depending on the climatic region (45),
with some off-season crops from September to
December (64), or a few fruits at other times
of the year (45). In the West Indies, I have seen
many ripening in June; in Florida the season is
late summer and fall. In Jamaica, an "X" is
sometimes cut in the apex of the fruit to speed
ripening and improve flavor (29). After harvest
ing, the fruiting twigs should be cut back to the
trunk or branch to induce flowering the next sea
son (33). In the Cachar district of Assam, pro
duction of female flowers is stimulated by slash
ing the tree with a hatchet, the shoots emerging
from the wounds; and branches are lopped every
3 or 4 years to maintain fruitfulness (29). Horti
culturists in Madras have found that hand-
pollination produces fruits with more of the
fully developed bulbs than does normal wind-
pollination (56). Little attention has yet been
given to the tree's fertilizer requirements (64).
Pests and Diseases
Principal insect pests are the shoot-borer
caterpillar, mealy bug and jack scale (64).
Others are the stem and fruit borer (Margaronia
caecalis) ; brown weevil (Ochyromera artocarpio)
(29) ; the beetle, Batocera rufomaculata; and
the larvae of the moth, Perina nuda (29).
Diseases, which are of minor importance, include
pink disease (Corticium salmonicolor) (48),
stem rot, fruit rot and male inflorescence rot
(64) caused by Rhizopus artoca/rpi, and brown
leaf spot due to Phomopsis artocarpina (33).
Varieties
Some jackfruits have soft flesh, considered too
mushy, sweet and insipid when ripe; those of
another type have firm or crisp flesh and more
pronounced flavor; and there -is a small-fruited
variety called Rudrakshi with a relatively smooth
rind and flesh of inferior quality (64). Macmillan
identifies the two principal types of Ceylon as
the Waraka, with a firm rind, and the less sweet
Vela with a soft rind, and adds that the Peni-
waraka, or honey jak, has sweet pulp; the Kuru-
waraka has small, rounded fruits (41). Drury and
others acclaim the honey jak as the sweetest and
best (28, 30).* The Vela predominates in the
West Indies (3). Firminger describes two
types, the Khuja, green, hard and smooth,
with juicy pulp and small seeds; the Ghila, rough,
soft, with thin pulp, not very juicy, and large
seeds (31). Dutta says Khujja or Karcha has
pale-brown or occasionally pale-green rind, and
*Dr. David Fairchild, writing of this variety in Ceylon, describes the rind as dark-green in contrast to the golden-
yellow pulp when cut open for eating (30) but the fruits of his own tree in Coconut Grove and those of the Matheson tree which he maintained were honey jacks are definitely
yellow when ripe.
MORTON: JACKFRUIT 339
pulp as hard as an apple; Ghila or Ghula is usu
ally light-green, occasionally brownish, and has
soft pulp, sweet or acidulously sweet. He de
scribes 8 varieties, only one with a name. This is
Hazari, similar to Rudrakshi, above (29). In the
Wealth of India, it is stated that there are "two
common varieties: Kapa and Barka; the former
has a sweet fleshy and crisp pericarp [perianth],
and the latter, which is considered inferior, has
a thin mucilaginous and sour pericarp [perianth].
Several variations occur within these two types"
(74). These are apparently the same two types
cited by Munshi: Kapiya, which must be cut with
a knife; Berka, which can be broken open with
the hands (44). The equivalent types in Thailand
are known as Kanoon Nang and Kanoon Lamood
(50). The Singapore or Ceylon jack, a remark
ably early bearer producing fruit in 18 months to
2 1/2 years (33, 45) from transplanting, was be
ing set out extensively in India in 1949 (45). In
1961, the Horticultural Research Institute at
Saharanpur reported the acquisition of air-
layered plants of the excellent varieties Safeda,
Khaja, Bhusila, Bhadaiyan and Handia and
others. In Assam, nurserymen have given names
such as Mammoth, Everbearer, and Rose-scented
to preferred types (29). If the last of the three
names can be taken literally, this variety should
340 FLORIDA STATE HORTICULTURAL SOCIETY, 1965
be worthy of introduction. It is often stated that
any jackfruits grown above 4,000 ft. are poor and
usable only for cooking (45).
Status
In South India, the jackfruit is a popular food
ranking next to the mango and banana in total
annual production (33). There are more than
100,000 trees in backyards and grown for shade
in areca palm, coffee, pepper and cardamon plan
tations (64). The total area planted to jackfruit
in all India is calculated at 63,130 acres (62).
Each tree may bear from 20 to 250 fruits per
year (64), or even, as Dutta says, a fully mature
tree may produce as many as 500 (29). Govern
ment horticulturists are promoting the planting
of far more jackfruit trees along highways,
waterways and railroads to add to the country's
food supply.
There are 11,000 acres planted to jackfruit in
Ceylon, mainly for timber, with the fruit a
much-appreciated by-product (67). Away from
the Far East, the. jackfruit has never gained the
acceptance accorded the breadfruit (except in
settlements of people of East Indian origin).
This is due largely to the odor of the ripe fruit
(73) which in some countries is fed to cattle.
Even in India there is some resistance to the
jackfruit, attributed to the belief that overindul
gence in it causes digestive ailments (64). Burk-
ill declares that it is the raw, unripe fruit that
is astringent and indigestible (16). The ripe
fruit is somewhat laxative; if eaten in excess
will cause diarrhea (53).
Culinary Uses
Westerners generally will find the jackfruit
most acceptable in the full-grown but unripe
stage, when it has no objectionable odor (71) and
excels cooked green breadfruit and plantain. The
fruit at this time is simply cut into large chunks
for cooking, the only handicap being its copious
gummy latex which accumulates on the knife and
the hands unless they are first rubbed with salad
oil (38). The chunks are boiled in lightly salted
water until tender, when the really delicious flesh
is cut from the rind and served as a vegetable,
including the seeds which, if thoroughly cooked,
are mealy and agreeable. The latex clinging to
the pot may be removed by rubbing with oil.
The flesh of the unripe fruit has been experi
mentally canned in brine (5) or with curry (38).
It may also be dried and kept in tins for a year
(6). Tender young fruits may be pickled (53),
with or without spices (6, 38).
If the jackfruit is allowed to ripen, the bulbs
and seeds may be extracted outdoors; or, if in
doors, the odorous residue should be removed
from the kitchen at once. The bulbs may then be
enjoyed raw or cooked (with coconut milk or
otherwise), preserved as chutney (8), jam (7),
paste (71) or "leather", or "papad" (5), or
canned in sirup made with sugar or honey (7)
with citric acid added (38). The canned product is
more attractive than the fresh pulp and is some
times called "vegetable meat" (14). The ripe
bulbs are mechanically pulped to make jackfruit
nectar (38) or reduced to concentrate or powder
(10). If the bulbs are boiled in milk, the latter
when drained off and cooled will congeal and
form a pleasant, orange-colore.d custard (31). A
delicious ice cream is made from jackfruit in
Brazil (30). By a method patented in India (38),
the ripe bulbs may be dried, fried in oil and
salted for eating like potato chips (64). Candied
jackfruit pulp in one-pound boxes was being
marketed in Brazil in 1917 (27). Improved meth
ods of preserving and candying jackfruit pulp
have been devised at the Central Food Techno
logical Research Institute, Mysore, India (8).
The bulbs, fermented and distilled, produce a
potent liquor (39, 73).
The seeds, which appeal to all tastes (4),
may be boiled or roasted (5) and eaten, or boiled
and preserved in sirup like chestnuts (64). They
have also been successfully canned in brine, in
curry, and. like baked beans, in tomato sauce
(9). They are often included in curried dishes.
Roasted, dried seeds are ground to make a flour
(5, 64) which is blended with wheat flour for
baking (38). Raw jackfruit seeds are indigestible
due to the presence of a powerful trypsin inhibi
tor. This element is destroyed by boiling or bak
ing (58).
Where large quantities of jackfruit are avail
able, it is worthwhile to utilize the inedible
portion, and the rind has been found to yield a
fair jelly with citric acid (60). A pectin extract
can be made from the peel, undeveloped peri
anths and core (35) or just from the inner rind;
and also a sirup usable for tobacco curing (12).
Tender jackfruit leaves and young male flower
clusters may be cooked and served as vegetables
(22,46).
MORTON: JACKFRUIT 341
Storage and Freezing
Jackfruits turn brown and deteriorate quickly
after ripening (71). Cold storage trials indicate
that ripe fruits can be kept for 3 to 6 weeks at
52 to 55° F. and relative humidity of 85 to 95%.
Ripe bulbs, sliced and packed in sirup with added
citric acid and frozen, retain good color, flavor
and texture for one year (61). Canned jackfruit
retains good quality for 63 weeks at room tem
perature (75 to 80° F.) (13), with only 3% loss
of B-carotene (59). When frozen, the canned
pulp keeps well for two years (7).
Food Value
FRUIT PULP: The following composition is
reported by Watt, Merrill et al. for 100 grams of
edible portion: water, 72.0%; food energy, 98 cal
ories; protein, 1.3 g.; fat, .3 g.; carbohydrate:
Da
dev<
Figure 3.--A whole jackfruit, weighing: 9% lbs., and a quarter cut from another which weighed 13V4 lbs from Dr ivid Fairchild's tree at the Kampong, Coconut Grove, July, 1956. At the lower right are two "bulbs'' one with th™ un eloped perianths peeled away from the edible pulp; also three whole seeds and one cut open
—Photo by Kendal and Julia Morton
342 FLORIDA STATE HORTICULTURAL SOCIETY, 1965
total, 25.4 g., fiber, 1.0 g.; ash, 1.0 g.; calcium, 22
mg.; phosphorus, 38 ing.; sodium, 2 mg.; potas
sium, 407 mg.; thiamine, .03 mg.; niacin, 4 mg.;
ascorbic acid, 8 mg. (72).
SEEDS: The seeds are high in starch, low in
calcium and iron (53). Brown shows the com
position as follows: Fresh: moisture, 57.77%;
ash, 1.25%; phosphorus as P2O5, 0.23%; calcium
as CaO, 0.55%; iron as Fe2O3, 0.002%. Oven-
dried: ash, 2.96%; phosphorus as P2O5, 0.54%;
calcium as CaO, 0.13%; iron as Fe203, 0.005%.
Ash: phosphorous as P2O5, 18.24%; calcium as
CaO, 4.39%; iron as F2O3, 0.17% (15).
Sundry Uses
Jackfruit rind is a good stock feed (64), as
are the leaves (22) which are said to be fatten
ing (28). In India, the leaves are used as food
wrappers in cooking (45) and they are also
Figure 4.—The sticky, white latex drips freely from the freshly cut stem of the jackfruit. —Photo by Julia Morton
MORTON: JACKFRUIT 343
fastened together for use as plates (64). The
latex serves as birdlime (34), alone or mixed
with Ficus sap and oil from Schleichera trijuga
(22). The heated latex is employed as a house
hold cement (22) for mending chinaware (53)
and earthenware (64) and to caulk boats (29)
and holes in buckets (64). The chemical con
stituents of the latex have been reported in
Manila (70). It is not a substitute for rubber but
contains 82.6 to 86.4% resins which may have
value in varnishes (74). Its bacteriolytic activity
is equal to that of papaya latex (57). Dried jack-
fruit latex yields artostenone, convertible t o
artosterone, a compound with marked androgonic
action (74). Mixed with vinegar, the latex pro
motes healing of abscesses, snakebite and reduces
glandular swellings. The root is a remedy for
skin diseases and asthma (53). An extract of the
roots is taken for fevers (16) and diarrhea
(12). The ash of jackfruit leaves, burned with
corn and coconut shells (16), is used alone or
mixed with coconut oil to heal ulcers (53). The
bark is made into poultices, heated leaves are
placed on wounds. The wood has a sedative
property; its pith is said to produce abortion
(16). The seed starch is given for biliousness
and the roasted seeds are regarded as aphro disiac (39, 53).
Timber
Jackwood is an important timber in Ceylon,
and to a lesser extent in India; some is exported
to Europe (34). It changes with age from
orange or yellow to brown (74) or dark-red,
weighs 33-44 lbs. per cu. ft. (34), is termite-
proof (34, 78), fairly resistant to fungal and
bacterial decay (25), seasons without difficulty
(74), resembles mahogany (55) and is superior
to teak (34) for furniture, construction, turnery,
masts, oars, implements (22), brush backs and
musical instruments (74). Palaces were built of
jack wood in Bali and Macassar and the limited
supply was once reserved for temples in Indo-
China (16). Its strength is 75 to 80% that of
teak (74). Though sharp tools are needed to
achieve a smooth surface (34), it polishes beau
tifully (40). Roots of old trees are greatly prized
for carving and picture-framing (22, 28). From
the sawdust of jackwood or chips of the heart-
wood, boiled with alum, there is derived a rich
yellow dye commonly used for dyeing silk and
the cotton robes of Buddhist priests (22, 74).
Besides the yellow colorant, morin, the wood
contains the colorless cycmomaclurin (25), and
a new yellow coloring matter, artocavpin was
reported by workers in Bombay in 1955 (25).
Flavones and other constituents have been iso
lated by Dave and co-workers in Poona (23, 24,
25). There is only 3.3% tannin in the bark (74),
which is occasionally made into cordage or
cloth (53).
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344 FLORIDA STATE HORTICULTURAL SOCIETY, 1965
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