jack fruit

Jack Fruit


FOB Price: US $ 4-5 /Kg.
Minimum Order Quantity: 1 Ton/Tons customized quantity are welcome
Supply Ability: 100 Ton/Tons per month
Payment Terms: L/C,T/T


Quick Details ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Product Type: Other Style: Fresh Type: Jackfruit
Cultivation Type: Organic Maturity: 5-7 DAY Size (cm): 40
Grade: A, B Certification: GAP Weight (kg): 10
Place of Origin: Thailand Brand Name: Thaifood


Packaging & Delivery –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Packaging Detail: standard export carton 20,30,40 kg / carton. 20 tons / 40RH, According to buyer requirement.
Delivery Detail: 10 Day


Specifications –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Thailand Fresh Jack fruit is delicious, nutritious and sweet


Fruit's Properties : Jack fruit 
Common name : Jack fruit
Thai name : Khanun
Scientific name : Artocarpus heterophyllus Lamk.
There are many jack fruit varieties in Thailand and these varieties are
separated into 2 main groups as follow :
   1.The yellow flesh group
Shape : ovate or oblong
Weight : 7-15 kg
Colour : yellowish brown skin; golden yellow flesh
Taste : sweet and fragrant Jackfruits of this group are planted widely.
   2.The yellowish orange flesh group
Shape : ovate or oblong
Weight :7-15 kg
Colour : yellowish brown skin; yellowish orange flesh
Taste : sweet and fragrant

Preparation and eating
1.Cut the fruit in half lengthwise.
2.Wipe out all the latex with paper.
3.Remove the core.
4.Place each the half fruit on a table or a flat surface; press the skin along the edge
down with your hands to separate fruit sections.
5. Pull out each sections.
6. Cut open the flesh and remove the seed.

Usage : - Eaten fresh and frozen.
- Added in fruit salad, ice- cream and desserts.

Storage : 2-4 weeks at 12-14°C, 85-90% RH depending on cultivar and maturity stage.
The pulp can be refrigerated up to 7 days in closed packaging.

Nutrition :

High in protein , calcium, phosphorus,vitamins A and C.

Availadility : year round
Peak period : Apr.-May.

Nutrition value of Guava 100 g

Energy 51 Calories
Protein 0.9 g
Fat 0.1 g
Carbohydrate 11.6 g
Fiber 6 g
Calcium 13 mg
Phosphorus 25 mg
Iron 0.5 mg
Potassium - mg
Magnesium - mg
Total Vitamin 89 I.U.
B1(Thiamine 0.06 mg
B2(Riboflavin) 0.13 mg
B1+B2 - mg
C 160 mg
Niacin - mg