Where does jackfruit grow? Latest detailed introduction
Jackfruit is the fruit of the jackfruit, an evergreen tree of the genus Artocarpus in the Moraceae family, also known as borojo, wood pineapple, tree pineapple, etc. It originated in India in tropical Asia and was introduced to China from India during the Sui and Tang dynasties. In the Song dynasty it was renamed jackfruit and this name is still used today. Its nutritional value is very high. The Compendium of Materia Medica records that it can quench thirst and relieve restlessness, refresh the spleen and boost qi, and also has the effect of strengthening the body and prolonging life. Now let us take a look at where jackfruit grows!
Where does jackfruit grow?
Jackfruit grows on thick tree trunks. Many people think jackfruit lies on the ground like a winter melon or grows on vines. In fact, jackfruit grows on trees, but not on branches; it grows on thick tree trunks. Ripe fruits generally weigh 5 to 20 kg each, with the heaviest exceeding 59 kg. The fruit is oval to spherical, and when ripe the skin is yellowish brown, with wart-like protrusions and coarse hairs on the surface.
When does jackfruit ripen?
Jackfruit usually flowers from February to March and ripens and goes on the market from September to October. It is widely cultivated in Fujian, Taiwan, China, Guangdong, Guangxi, Hainan and other places in China, and is also cultivated in Nepal, Sikkim in India, Bhutan and Malaysia. The flesh has the effects of quenching thirst, promoting lactation and tonifying the middle and boosting qi. It can be eaten fresh or processed into canned goods, preserved fruit and juice. The seeds are rich in starch and can be boiled and eaten. The sap and leaves are used medicinally to reduce swelling and detoxify.
Variety classification of jackfruit
1. Soft-flesh type: after the fruit is fully ripe, it can be peeled open by hand, the flesh is sweet, soft in texture and juicy.
2. Crisp-flesh type: the rind is not easy to break open by hand, so a knife is needed to open the fruit. The flesh is hard and crisp, and the sweetness varies greatly.