PRODUCT INFO
Hog Plum grow in dangling bunches and are small fruits, averaging 3 to 6 centimeters in diameter and 6 to 9 centimeters in length, with an oval to oblong shape. The skin is thin, tough, and semi-smooth with some russeting, ripening from green to golden yellow when mature. Underneath the surface, the flesh is firm, dense, crunchy, and pale green when unripe, developing an aqueous, softer consistency with a darker yellow hue when ripe. Hog Plum also contain a central yellow pit with many elongated fibers that extend into the flesh, creating a fibrous texture. Hog Plum have a sweet-tart flavor with subtle notes of musk, turpentine, mango, and pineapple. Hog Plum are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, repair tissues within the skin, and increase collagen production. The fruits also contain vitamin A, iron, calcium, phosphorus, and fiber, which can help regulate the digestive tract.
USES
Hog Plum are best suited for both raw and cooked applications such as boiling and baking. The green, unripe fruits are the preferred stage for consumption as the flesh is crunchy and has a neutral flavor. When young, the flesh can be sprinkled with salt, shrimp paste, chile powder, or sugar and eaten raw, blended into smoothies, pressed into juice, sliced and added into green salads, or chopped and mixed into salsa. The fruits can also be pressed into an herbaceous juice that is popularly made into an alcoholic drink similar to cider. When ripe and golden yellow, the fruits can be coated in sugar and eaten for a sweet-tart snack. In addition to raw preparations, Hog Plum can be cooked into jams, preserves, and jellies, tossed into soups, curries, and stews, pickled for extended use, or cooked in sugar water and mashed to create an applesauce-like consistency. They can also be baked into cakes, pies, and tarts, and the leaves are used in some countries as a salad green, lightly sauteed, or steamed. Hog Plum pair well with other fruits such as grapefruit, pineapple, and passion fruit, ginger, spices such as cinnamon, cardamom, and vanilla, almonds, salted fish, seafood, coconut milk, and herbs such as parsley, mint, and coriander. The fruits continue to ripen after harvest and should mature at room temperature. Once ripe, they can be stored in the refrigerator for an additional five days. Hog Plum can also be dehydrated or canned in syrup for extended use.
Season
Hog Plum are available in the fall through winter.
1. General Description
Fresh jackfruit is a large, tropical fruit known for its distinct sweet aroma, fibrous texture, and vibrant yellow pulp. It belongs to the Moraceae family and is scientifically named Artocarpus heterophyllus. The fruit is widely consumed both in its ripe and unripe forms.
2. Physical Characteristics
Size: Typically ranges from 30 cm to 90 cm in length and 20 cm to 50 cm in diameter.
Weight: Varies between 5 kg to 40 kg, depending on the variety and maturity.
Shape: Generally oval or oblong, with slight variations in contour.
Color:
Outer Skin (Rind): Green when unripe, turning yellowish-brown when ripe.
Pulp: Bright yellow to golden yellow in color.
Seeds: Light brown, enclosed within the fleshy bulbs.
3. Texture & Appearance
Outer Skin: Thick, rough, and covered in small, blunt spines.
Inner Flesh (Bulbs): Soft, fleshy, and fibrous with a slightly sticky texture.
Seeds: Hard and oval-shaped, encased in a white, slimy membrane.
4. Taste & Aroma
Unripe Jackfruit: Neutral to slightly starchy taste, often compared to potatoes.
Ripe Jackfruit: Sweet, fruity, and aromatic, with a flavor resembling a mix of mango, pineapple, and banana.
5. Moisture Content
Typically ranges from 65% to 80%, depending on ripeness.
6. Shelf Life & Storage
Unripe Jackfruit: Can be stored at room temperature for 7â??10 days.
Ripe Jackfruit: Best consumed within 2â??5 days or refrigerated for extended freshness.
Cold Storage: At 10â??13�°C, ripe jackfruit can last 2â??3 weeks.
