Jackfruit Trees

Jackfruit trees are native to tropical Asia. They are giant, oblong fruit that are eaten raw and used for cooking. It bears the biggest fruits in the world, which can weigh up to 100 pounds.

Jackfruit trees can’t tolerate frost and drought, but they can withstand severe temperatures. A mature tree can bear heat over 100 degrees Fahrenheit if acclimated, and near freezing temperature for a short time. Some jackfruit varieties can reach up to 100 feet, and there are some dwarf varieties that grow only 10 feet tall.

These trees should be planted in large, open spaces with full sun. Ensure good drainage by mixing 1/4 part of compost, sand, perlite, and organic matter in the soil.

Jackfruit trees need to be watered often because they prefer moist, well-drained soil. However, avoid over-watering especially when the plant is growing in the first two years. When growing season starts spread compost or farm manure adequately around the plant to boost it up once a year. Feed it with slow-release, balanced fertilizer twice in a year. When the plant starts to bloom, feed it with 8-3-9 fertilizer.

The most common pests that attack it are jack-fruit borer, fruit flies, and birds.

These trees require frequent pruning to retain the tree’s height below 20 feet. When it grows above 12 feet tall, reduce its main trunk to 8 feet to encourage the growth of dense branches. Jackfruit tree establishes after 3-4 years. During this period if it produces flowers pinch them off to promote growth.

Within three to six years after planting, the jack tree starts to flower, and in two-three months after blossoming, young and unripe green skinned fruits are ready to be picked as a vegetable.

Mature Jack fruits are ready to harvest after four-five months of flowering when they exude sweet aroma, and their skin turns from green to yellowish tinge. In native conditions, it bears fruits year-round but peak harvest season is summer. unripe fruit is used to prepare curry recipes, soups, puree, and pickles. Ripe fruits are sweet, aromatic, and fibrous, which can be eaten alone or used in making syrups, pastries, cakes, and ice creams.