Yellow-Fleshed Thai Jackfruit has the scientific name Artocarpus heterophyllus and belongs to the Moraceae family. It is a jackfruit variety widely cultivated in Vietnam and developed from selected jackfruit varieties associated with Thailand. The fruit is characterized by yellow to yellow-orange edible bulbs, thick and firm flesh, a crisp texture, relatively low fiber content and a distinctly sweet aroma.
Characteristic Features
The fruit is medium to large in size and generally elongated or slightly oval, with a surface covered by numerous small and relatively uniform spines.
The skin is green when immature and gradually changes to greenish-yellow or yellow-green as the fruit reaches suitable maturity. The spines tend to become more open and softer as the fruit ripens.
The edible bulbs are yellow to yellow-orange, relatively large, thick, firm and low in fiber. The seeds are enclosed within the bulbs, are medium in size and can be separated from the flesh during preparation.
Fruit at suitable maturity should have well-developed edible bulbs with characteristic yellow color and should be free from excessive softness, liquid leakage or fermentation. The flesh should show no signs of mold or abnormal discoloration.
Acceptable raw material should be fresh and intact, without bruising, decay, mold or abnormal odors. The edible bulbs should not be excessively dry, hard, mushy or abnormally discolored.
Flavor & Texture
The edible bulbs are thick, crisp and firm, with relatively low fiber content. They have a clearly sweet flavor, a characteristic jackfruit aroma and moderate juiciness. Good-quality bulbs should not have an abnormal sour or bitter taste or a fermented odor.
Uses and Applications
Used for fresh consumption after separating the edible bulbs and removing the seeds and unwanted fibrous material.
Can be used in ready-to-eat fruit portions, fruit salads and desserts.
Can also be used to prepare smoothies, ice cream, sweet soups, fruit yogurt and other jackfruit-based products.
Nutritionally, jackfruit provides natural carbohydrates, dietary fiber, vitamin C, potassium and various vitamins and minerals; nutritional value varies according to variety and maturity.
