Wild jackfruits

Artocarpus spp.

fruit

Small forest jackfruits with orange or yellow fruits, tangy or sweet: lakoocha of Indian pickles, monkey-jack and pedalai of Borneo.

Origin

Forests of India and Southeast Asia

Season (United States)

all year round

Preparation

The ripe fruit is opened and the pulp around the seeds eaten raw; the seeds are only eaten boiled or roasted. Green, the fruits are cooked into pickles or curry.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

The seeds of several of them are eaten roasted, like those of the jackfruit.