Jackfruit- Background, History, and Origin of a Unique Fruit

Jackfruit Jackfruit, Artocarpus Heterophyllus, is said to originate from the Western Ghats although no one is definite on this. It grows in rain forests and along low-elevations through out India, Burma, Ceylon, Southern China, Malaya, some small parts of Australia and the East Indies. It was introduced into Florida in approximately 1887 but few trees now remain. The jackfruit comes from a very large and bushy tree, which is also used for shade, and can range from 30-70 tall with glossy, green, leathery leaves. The fruit is the largest tree borne fruit and can range from 8 inches to 3 feet in length and 6-20 inches wide. These fruits can weigh anywhere from 10-60 and have been reported up to almost 200 pounds. The fruit is yellowish†¦show more content†¦Double-Baked Jackfruit Dunking Biscuits 250ml whole, unblanched almonds 2 eggs 160ml sugar 500ml unsifted flour 5ml sodium bicarbonate 6 pieces of finely minced jackfruit arils Roast nuts at 180 ºC for 10 minutes and leave to cool. Beat eggs and sugar, add all other ingredients, except the almonds . Mix the rather dry dough by hand; if dry material cannot be worked in, add another egg. Add almonds. Knead to distribute these well. Divide dough into three equal parts. Elongate and flatten to produce strips of 50 x 300mm. Place on a baking paper covered biscuit tray with 50mm gaps separating the strips. Bake at 150 ºC for 50 minutes. Transfer loaves to a cutting board and cut diagonally into 12mm slices. Lay slices on their sides, on the used baking paper and bake for another 40 minutes at 150 ºC. Finely cut dried fruit could be used in lieu of the jackfruit, but another egg may be required. This is a very crunchy biscuit, suited to revive the custom of dunking a biscuit in tea or coffee -or into a good port wine in an emergency! adapted from an Italian