23-09-2017 by redazione
In Kenya, there are many fruits that those living in Europe have had the opportunity to see, and even less to taste.
Alongside the most well-known ones, such as mango and pineapple, there are also strange fruits that we would not even believe edible and instead have important properties.
This is the case of the Artocarpus heterophyllus, better known in these parts as Jackfruit, which, according to ecosystem and climate change experts, could "save the planet".
Artocarpus is a tropical plant of the Moraceous family.
cultivated for its fruit, the largest existing in nature among those growing from the trees; in Italian it is called a jacket or catalah.
The fruit, the size of a watermelon has a rough and thorny skin, hanging as if it were an apple.
There are two types of it: soft and compact.
The first one inside has the consistency of the caco and is used to make sweets while the second, once opened, has a fibrous part inside which are "immersed" so many small similfrutti from the yellow skin, which in turn host a single core.
The pulp of the jackfruit is milky and white, with a very penetrating smell, reminiscent of a very ripe onion when the fruit is opened or banana for the edible parts inside.
The fruit is a good source of vitamin B1, vitamin B2 and potassium.
Coastal populations use the creamy flesh as a baby food because it is rich in fibre and also calcium, phosphorus and iron.
Calcium and Phosphorus have the main function of participating in bone and tooth formation, normal growth and transmission of nerve impulses. has laxative properties, especially if swallowed in large quantities.
One hundred grams of fresh jackfruit (98 Kcal) contain: 1.9 g protein; 0.3 g fat; 25 g carbohydrates; When the jackfruit is not mature, you can cook as a potato tuber, boiled. The edible part is the small yellow hearts contained in the fruit, which are often found on sale separately. Once ripe, it is great for making macedonias, cakes or paired with ice cream.
The numerous large seeds are also used to be cooked in a similar way to chestnuts.
Precisely for this reason, experts estimate that, due to the size of the fruit and its resistance at all temperatures, in the future in many countries it could replace wheat and other flour and become an important source of primary livelihood.
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