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Jakfruit
The jakfruit originated in southern India and bears the largest tree-borne fruit in the world. They were introduced to Australia in the mid-1800s and old trees - most of which are of the soft, yellow flesh types - can still be found in remnant gardens. Selections of the better varieties have been made and commercialised. Seedling jakfruit trees will grow into large trees with an invasive root system and are not suited to suburban backyards. Newer selections of grafted trees are more compact and predictable in their fruit quality. Characteristics Jakfruits range from round to ovate in shape and can weigh up to 40 kg. They have a rough, thick leathery skin with a central core. Between the skin and core are a number of seeds, each surrounded by a fleshy aril. These arils are the part most commonly used. They can vary from sloppy to crunchy in texture and are pale yellow to orange in colour. Attached to the skin are fleshy strands called rags, which are usually discarded along with the skin. Taste Sweet, rich and fragrant, with a banana-pineapple flavour when ripe. Buying and Storing Jakfruit can be bought as whole or cut fruit. Once it softens and exudes a musty, sweet aroma for a day or two it is ready to eat. The flesh can be stored in the refrigerator for a few days or frozen. Preparing and Serving Cutting the fruit releases latex, which does not dissolve in water and cannot, therefore, be washed off hands or implements. Wipe hands and implements with cooking oil before cutting; otherwise oil can be used to remove latex. Immature fruit can be boiled, roasted or fried, served as a vegetable or in a curry. Ripe arils can be used for jams and milkshakes, and dried or stuffed for hors d’oeuvres. Similar to chestnuts, the seeds can be eaten if boiled, fried or roasted. Availability February to March. Varieties There is a wide range of selections, each with their own characteristics. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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