Hiii Everyone,
Here described about healthy fruit.
JACKFRUIT
The jackfruit also
known as jack tree, jakfruit, or sometimes simply jack or jak is a species
of tree in the mulberry and fig family. It is native to parts
of South and Southeast Asia, and is believed to have originated in the
southwestern rain forests of India, in present-day Goa, Kerala, Odisha, Tamil
Nadu, Sri Lanka coastal Karnataka, and Maharashtra. The jackfruit tree is well
suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching
as much as 35 kg in weight, 90 cm in length, and 50 cm in diameter.
• In West Bengal, India the two varieties are
called khaja kathal and moja kathal. The fruits are either eaten alone or as a
side to rice, roti, chira, or muri. Sometimes, the juice is extracted and
either drunk straight or as a side with muri. The extract is sometimes
condensed into rubbery delectables and eaten as candies. The seeds are either
boiled or roasted and eaten with salt and hot chillies. They are also used to
make spicy side-dishes with rice or roti.
Here described about healthy fruit.
JACKFRUIT
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Zr66J0fOFLyw6bCXrPzoaUaPWLaUAaCmn2L7yNB42_VsskejERFWzb_gXBc8rwEI-twGOQmrNqBoRhqCCtlY5eHgihEcJcPvax0VCKcW_iJPi8iXPSCsgCjMDcr_zXktLkGAu_StDhQ/s400/imagesujyu.jpg)
• The jackfruit has played a significant role
in Indian agriculture for centuries. Archeological findings in India have
revealed that jackfruit was cultivated in India 3000 to 6000 years ago. It has
also been widely cultivated in southeast Asia. Stingless bees such as
Tetragonula iridipennis are jackfruit pollinators and as such play an important
role in jackfruit cultivation . In Kerala, India two varieties of jackfruit predominate:
varikka and koozha . Varikka has a
slightly hard inner flesh when ripe, while the inner flesh of the ripe koozha
fruit is very soft and almost dissolving. A sweet preparation called chakka
varattiyathu is made by seasoning pieces
of varikka fruit flesh in jaggery, which can be preserved and used for many
months. Huge jackfruits up to four feet in length with a corresponding girth
are sometimes seen in Kerala , The young fruit is idichakka or idianchakka in
Kerala.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V-7TOKNksUCSf9ghZC9CPMBLZgvpdRNPm9L2m6aQ-rp1h1yXZnEByq-762GSULtV4iSbe172f2Cur6qRXUFDMBgvsgPiBj7gKcUcXy4hWPhPhbF-fPKluHmRCsAiMcgk-rIt6nchyphenhyphen0I/s400/images67u.jpg)
• In Mangalore, Karnataka, India the
varieties are called bakke and imba. The pulp of the imba jackfruit is ground
and made into a paste, then spread over a mat and allowed to dry in the sun to
cr eate a natural chewy candy.
• In Coorg, Karnataka, India the culinary
items made out of jackfruit are aplenty. Jackfruit is known as Chakke.
Jackfruit seeds are fried and a curry is made.
• In Maharashtra, the hard variety is called
kaapa and the soft variety is called barka. The juice of the barka is extracted
and spread on greased metal dishes which are then kept for sun-drying. Within
2–3 days, a tasty dried pancake-like dried jackfruit juice called as phansacha
saath or phanas poli results.
• In Sri Lanka the young fruit is called
polos , ripened fruit is called waraka and wela .
• In Indochina, jackfruit is a frequent
ingredient in sweets and desserts.
• In Vietnam, jackfruit is used to make
jackfruit che . The Vietnamese also use jackfruit puree as part of pastry
fillings, or as a topping on xôi ngọt .
• Jackfruit is known as Rukh-Katahar in Nepal, while Bhui-Katahar denotes pineapple. The ripe fruite is eaten
itself as a delicacy while the unripe fruit is used to prepare savory curry.
The ripe fruit is also used to brew alcoholic beverage in some parts of the
country Jackfruit is commonly used in South and Southeast Asian cuisines .
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