| ≥1 piece | 1.5 |
Thai jackfruit is suitable for hot and humid climates, drought tolerant, but not waterlogged, adapts to many types of soil: red basalt soil, alluvial soil, gray soil… The tree bears fruit all year round, on the same tree there are ripe fruits, there are fruits coming out. Minced jackfruit with dark yellow flesh, low fiber, crispy, drained, sweet, and fragrant.
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Scientific Name |
Artocarpus heterophyllus |
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HS Code |
08109050 |
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Origin |
India, Thailand (Chiang Rai) |
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Seasonal Availability |
May – July |
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Markets |
Mainly China |
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Other regions and countries: EU, Japan, The USA |
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Applications |
Processing a variety of dishes such as: jackfruit yogurt, jackfruit sticky rice, dried jackfruit,… |
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Use directly |
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Taste |
Naturally sweet, with subtle flavoring and a sweet, fruity aroma. |
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Color |
Green skin |
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Yellow flesh/ Orange |
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Visual Appearance |
Oval, round |
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The outer shell has many sharp spines |
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Weight |
Normally 6-12kg, large fruit 15kg |
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Ripeness |
Change color when ripening – Green turn to light yellow color |
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Pesticide and Heavy Metal |
Meet standards for export |
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Packaging |
In carton or at buyer’s request |
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Shelf Life |
Produces should be used within 7-10 days from the date of purchasing |
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Certifications |
Global GAP, HACCP, BRCS, ISO,… |
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Technology |
Antimicrobial Fruit and Vegetable Treatment |
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Cold storage |
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The ethylene absorbent bag |
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Brix |
18 – 24° |
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Salmonella |
In accordance with government regulations |
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E.coli |
In accordance with government regulations |
The largest tree fruit in the world, jackfruit sometimes called “jak fruit” or “jak”, can be up to 91 cm long and 50cm wide. Just one fruit can weigh as much as 35-40 kg. While jackfruit first appeared in the rain forests of India, farmers now grow it in many parts of the world, including Thailand, Viet Nam, Africa, Brazil, and the Philippines. Only in recent years has jackfruit started to become well known in the U.S.
The rind of a jackfruit is green or yellow and spikey. Although it gives off a smell of rotting onions when it’s ripe and ready to eat, the pulp inside smells and tastes far better: like a cross between pineapple and bananas. You can eat the seeds, too. And a jackfruit has plenty of them — up to 500. Each can reach an inch and a half in length. There are two main types of jackfruit. One is small and mushy. It tastes sweet, but it’s slimy. The other type of jackfruit has crisp, crunchy flesh that’s not as sweet.
Nutrients per Serving
Vitamins
Jackfruit may be higher in some vitamins and minerals than apples, apricots, bananas, and avocados. For example, it’s rich in vitamin C and one of the few fruits that’s high in B vitamins. Jackfruit also contains folate, niacin, riboflavin, potassium, and magnesium.
Antioxidants
Carotenoids, the pigments that give jackfruit its yellow color, are high in vitamin A. Like all antioxidants, carotenoids protect cells from damage and help your body work right. They may help prevent diseases like cancer and heart disease, as well as eye problems like cataracts and macular degeneration. As a jackfruit ripens, its carotenoid levels may go up.
Jackfruit also contains many other antioxidants that can help delay or prevent cell damage in your body. While the inside flesh is high in these disease-fighting compounds, the seeds may contain even more.