Jackfruit Seeds
Estimated Inventory, lb : 0
Description/Taste
Jackfruit seeds are small, averaging 2 to 4 centimeters in length and 1 to 2 centimeters in diameter, and have a round, oval, or slightly flattened shape. Each seed features curved, blunt edges and is enveloped in a thin brown seed coat and a white exterior layer. The seed’s surface is smooth, taut, and firm, with the exterior layers sometimes breaking off in small, brittle pieces. Underneath the surface, the interior of the seed is white to ivory, dense, and hard when raw. Jackfruit seeds are only edible once cooked and develop a starchy, chewy, and semi-dry consistency. Consumers often note it has the cooked texture of a chestnut, potato, or chickpea. Cooked Jackfruit seeds can be eaten on their own or mixed into dishes for added flavor. The seeds are mild and have a subtly earthy, nutty, and starchy taste.
Seasons/Availability
Jackfruit seeds are available year-round in tropical climates.
Current Facts
Jackfruit seeds, botanically classified as Artocarpus heterophyllus, are a secondary edible ingredient collected from the fruits of the same name, belonging to the Moraceae family. Worldwide, Jackfruit is the largest known tree-borne fruit, weighing 10 to 20 kilograms, sometimes up to 50 kilograms, and the fruits form on the trunk and branches of an evergreen tree reaching 9 to 21 meters in height. One Jackfruit can contain 100 to 500 seeds, and oftentimes these seeds are discarded after opening the fruit. Some communities, especially in Asia, harvest Jackfruit seeds as an edible byproduct of the fruit and use them for various culinary and medicinal preparations. Jackfruit seeds are known by many regional names, including Kos Ata in Sinhalese, Palakottai in Tamil, Kathal Ke Beej in Hindi, Kathal er bichi or Kathal bichi in Bengali, Med Kanoon in Thai, Hột Mít or Hạt Mít in Vietnamese, Biji Nangka or Beton in Indonesian and Malay, Sementes de Jaca in Portuguese, and Semillas de Jaca or Semillas de Yaca in Spanish. It is important to note that Jackfruit seeds are not commercially cultivated and are primarily available in markets where vendors have extracted them from the fruits. The seeds are also sourced from fruits grown in family gardens, cleaned, and used to reduce waste. Jackfruit seeds are gaining popularity as more people become aware of their versatility, and chefs and home cooks are incorporating cooked seeds into a wide array of sweet and savory dishes.
Nutritional Value
Jackfruit seeds are a source of fiber to aid digestion and contain vitamins A, B, C, and E. These vitamins maintain healthy organs, strengthen the immune system, contribute to energy production, and protect cells against free radical damage. Jackfruit seeds also provide varying amounts of minerals, including magnesium, phosphorus, calcium, potassium, iron, and manganese. These minerals help the body maintain fluid levels, produce the protein hemoglobin for oxygen transport through the bloodstream, build red blood cells, and support bone and tooth development. In some Asian natural medicines, Jackfruit seeds are valued for their antibacterial properties and are consumed for improved digestive health.
Applications
Jackfruit seeds have a mild, earthy, and starchy taste suited for cooked preparations. The seeds are not edible raw and must be cooked before consumption. Jackfruit seeds are traditionally boiled and peeled. Once cooked, the seeds are tossed with salt, oil, and spices like garlic powder or paprika, then served as a snack. Boiled Jackfruit seeds are also sauteed or pan-fried to develop a crisper consistency and are sprinkled over salads. Try using Jackfruit seeds in seed butters, hummus, chutneys, or mashed as a simple side dish to rice. The seeds can also be roasted in the oven to a golden brown. Worldwide, Jackfruit seeds are added to curries, soups, and stews, various fish dishes, and stir-fries. They are also sometimes cooked with eggs or prepared into fritters. In Bangladesh, Jackfruit seeds are cooked, mashed with herbs and spices, and eaten with bread or rice, and added to chicken curry. In India and Sri Lanka, Jackfruit seeds are made into a paste with grated coconut and aromatics for a type of rasam, a soup-like dish. They are also added to various types of dal, made into sweet rice balls called aggala, or cooked into a halwa, a pudding-like dessert. Beyond cooking the seeds and using whole, Jackfruit seeds are notably made into powders for baked goods like biscuits, cakes, and bread, pasta, cereal bars, and smoothies. Jackfruit seeds pair well with flavorings like coconut milk, aromatics such as ginger, garlic, and turmeric, spices such as garam masala, coriander, and cumin, and mushrooms, tomatoes, potatoes, corn, and peas. Raw Jackfruit seeds should be used immediately for the best quality and flavor, and will only keep for a few days to a few weeks when refrigerated. Cooked Jackfruit seeds will keep for 3 to 4 days when stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Jackfruit trees are often planted in Thai home gardens as a symbol of good luck. The trees are traditionally placed near homes as their Thai name, “khanoon,” sounds similar to “oot-noon,” meaning “support.” Planting Jackfruit trees in gardens is said to support the family living in the house next to it and to welcome prosperity. In addition to the tree, the fruit is eaten on special occasions to invite success and support into life, notably on wedding days. Jackfruit seeds share a similar coloring to copper, a metal viewed as having mystical qualities. Seeds are used as protective talismans, and the tree's wood is used to carve sacred statues, additional talismans, and religious figurines.
Geography/History
Jackfruit is believed to be native to South and Southeast Asia and has been growing wild since ancient times. Much of the species’ early history is unknown, but the most prevalent theory traces its origins to the forests of the Western Ghats in India. Over time, Jackfruit was collected from the wild and planted in home gardens, community landscapes, and commercial plantations. Jackfruit seeds have been present in history for as long as the species has been in existence, and the seeds have remained a byproduct of the fruit's flesh. Jackfruit seeds are consumed in areas where the fruit is eaten and have spread worldwide as a specialty tropical crop. Today, Jackfruit seeds thrive in tropical climates and are sometimes grown in subtropical regions in forests, along roadsides, in gardens, and parks. The fruits increased in notoriety worldwide in the late 20th and early 21st centuries as a vegetarian ingredient and meat substitute, but the seeds have remained largely unchanged in awareness. Jackfruit seeds are sold in local markets worldwide, especially in parts of Asia, Africa, and South America. In the United States, the fruits are grown in Florida and Hawaii.
Recipe Ideas
Recipes that include Jackfruit Seeds. One
is easiest, three is harder.| Cookpad |
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Jackfruit Seed Smoothie |
| Swasthi's Recipes |
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Jackfruit Seeds Kurma Curry |
| Live Eat Learn |
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How To Boil Jackfuit Seeds |
