what it is, how to eat it and beneficial properties


Introduction

A fruit of gigantic dimensions, rich in fiber and mineral salts which make it in all respects one of the new super foods. It comes from the East and has a record: being the largest tree fruit in the world. The jackfruit (scientific name heterophyllus artocarpus), Also known as jacket o asis an exotic fruit still not particularly known in Europa, native to India and South East Asian countries. Remarkable nutritional properties and low fat intake also make it perfect as an energizing food for athletes and as a vegetable protein food, appreciated in vegan diets.

Jackfruit: what is it?

The scientific name of Jackfruit isArtocarpus heterophyllus, a tropical plant of the Moraceae family (like the well-known mulberry and fig in the Mediterranean area) which is cultivated for its fruit, called here (or also iacone due to its enormous size), derived from Portuguese pony. It is marketed under the English name of jackfruit, and arrives in European shops canned, rarely as fresh fruit. The tree is native to the eastern Himalayas (India), although today its diffusion reaches the entire south-east Asia, but also the northern coast of Australia, the Atlantic coast of Brazil and other tropical countries.

The fruit looks like a large oval which can exceed 40 cm in diameter and weigh as much as 30 kg. It is a large fruit that is actually a set of individual fruits (it can contain up to 500, which correspond to the seeds), i.e. the pulp that envelops a seed like a bulb, which is also edible (only if cooked). The color of the ripe peel is dark yellow, that of the pulp is generally deep yellow, but also orange. The flavor is very aromatic and fragrant. A set of flavors that are similar to apple and pineapple with a delicious vanilla aftertaste.

A curiosity derives precisely from the flavor that this fruit takes on once cooked, which is very similar to that of roast pork. Lately the jack fruit has been appreciated by those who follow a vegan dietbeing a good substitute for meat both nutritionally and in flavor.

Did you know that…

In the West, jackfruit is a rare fruit, which is why its price is decidedly high. A medium-sized fruit (10 kg) can cost even over one hundred euros. In Asia, however, where the availability of this super food is high due to the abundant cultivation, it is a poor and precious fruit for the subsistence of numerous families. Being very protein-rich and substantial fruits, and large in size, they guarantee nutritional needs. Another curiosity lies precisely in the veneration of this fruit as if it were a good omen: in Bangladesh It is one of national symbols, while in India Southern is even considered sacred.

Beneficial Properties

Jackfruit is often considered a super food due to the nutritional characteristics it boasts. The pulp contains a fair amount of calories (95 kcal per 100 g) but is low in fat (0.6 g and no cholesterol), good antioxidant properties (due to the content of flavonoids and carotenoids), and it is rich in B vitamins (above all vitamin B6, e vitamin B1) e Cwhich make it beneficial for the immune system and the well-being of the skin and eyes. The sugar and protein content make this fruit very tasty energizing, therefore suitable for the diet of sports subjects and athletes. Good intake of mineral salts, such as: potassium, magnesium, iron and calcium.

Contains a high concentration of dietary fiber which makes it an ideal food for colon health, correct intestinal transit, against constipation and with a laxative effect. The seeds – which should only be consumed cooked – boast a decent protein intake.

Uses in the kitchen

In European cuisines, the consumption of Jackfruit is not at all common. There are ethnic shops and organic food markets that sell this fruit, but it is not so easy to find it. Despite it being considered one of the most popular meat substitutesin Italy it is not widespread at all and can be found almost exclusively online, in sweet version, syruped and packaged. Its use in cooking is based on the pulp – freshen the cotta of the ripe fruit. The young and unripe fruits are pan-fried and cooked like vegetables and not fruits, while the seeds boiled as if they were chestnuts, or fried like chips. The pulp, as for pineapple, papaya or mango, is processed, after having emptied the rough and hard peel, and placed in syrup. In some countries the juice is fermented to make one alcoholic beverage. Other foods can also be obtained from Jackfruit such as farina, jamsand fruit juices.


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *