Jinghong Jackfruit

Jinghong Jackfruit

　　Jinghong jackfruit is a specialty of Jinghong City, Xishuangbanna Prefecture, Yunnan Province. The fruit is large in size, with a strong aroma, delicate flesh, and a sweet taste akin to honey. In terms of fruit size, it can be called the king of fruits.

　　Jackfruit is also known as breadfruit, and is called “ma mi” in the Dai language of Xishuangbanna. It is the largest and most fragrant fruit produced in the Xishuangbanna area, cultivated throughout the region, with major production in low-altitude plains such as Jinghong, Ganlanba, Menglun, and Mengla.

　　The jackfruit tree belongs to the mulberry family and is a tall, sturdy tree species. Its bark is thick, rough, and contains abundant milky-white resin. The petioles and leaf veins also exude white sap. The flowering period is irregular, with flowers and fruits growing on the main trunk and thick branches—this makes it a cauliflorous species. The fruits are spindle-shaped or oblong, sometimes growing individually, other times in clusters of two or three. During peak fruiting season, the main trunk and thick branches are hung with large fruits of varying sizes. The rind is emerald green and covered with many thick, short fleshy spines, along with white gelatinous sap. The shape of the fruit resembles a winter melon; larger ones can reach over 30–40 centimeters in length and weigh 4–5 kilograms, while smaller ones may only weigh 1–2 kilograms. When ripe, the rind softens and turns from green to yellowish, giving off a rich fragrance. The inner layer of the rind resembles the texture of tripe. The flesh and seeds are encased in thick layers of white fibrous rind, with the seeds—about the size of red dates and coated in a thin leathery skin—enclosed within the flesh. Jackfruit is categorized into “glutinous” and “non-glutinous” types. The glutinous type has a strong aroma, soft and sticky flesh that is not easily separated, while the non-glutinous type has a milder fragrance, layered flesh that peels easily, and a sweet, crisp taste. The seeds inside the flesh, once washed and cooked, are also edible. These white seeds are rich in starch and have a taste similar to peanuts.