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Jakfruit

Jakfruit

Artocarpus heterophyllus, BO LUO MI

 

The jakfruit, bo luo mi (pineapple honey) is also called mu bo luo (tree pineapple) and shu po luo (tree pineapple). It is an evergreen tree growing to a height of 8-15 meters. The fruit is very large, and the largest can reach a weight of 25 kg. It is oval, the common variety growing 300-600mm long with a diameter of 200-400mm. It ripens in the summer.

 

The skin is yellow-green and covered with hexagonal protrusions. When cut open the skin will be found to be very thick. The inner part of the fruit is composed partly of a large number of flexible 'fingers', these are not edible. Nesting in them are cream colored, smooth, fragrant, egg shaped capsules. This is the edible part, commonly called 'bao' (parcel or swelling).

Inside each capsule is a single seed. The seed contains abundant starch, and when boiled until cooked it may be eaten. The flavor is delicately sweet.

The flavour of the capsule is sweet or acid-sweet, its nature neither hot nor cold. It does not contain poison. It is nourishing, thirst quenching and calming.

The flavour of the seed is sweet, its nature neither hot nor cold. It does not contain poison. It can nourish vital energy.

The fruit contains carbohydrate, organic acid, vitamins B, C, etc. The seed contains starch, etc.

APPLICATIONS
1. DEPRESSION; DRY THROAT; THIRST. Eat 2-3 capsules of fruit daily 2-3 times.

2. INDIGESTION; DIARRHOEA. Eat one capsule of fruit three times a day, every day.

3. LOW BLOOD SUGAR; HYPOGLYCEMIA. Every day, both in the morning and the evening, eat 2-5 capsules of fruit. Do this for 3 successive days.


4. DIARRHOEA IN SMALL CHILDREN. Take 2-3 seeds and stir-fry till fragrant. Add half a piece of dried persimmon and crush together into a paste. Add water and steam until cooked and serve. Do this every day, 2-3 times.

5. CHRONIC ENTERITIS. Take some seeds and stir-fry till fragrant, then grind into a powder. Each time use 15 grams mixed with 30 grams of rice wine*. Drink this daily, both in the morning and the evening. (* Japanese sake can be used. Ed.)

6. HANGOVER. Take 3 capsules of fruit, simmer in water and serve.


PREPARATIONS
1. Remove the thick outer layer of skin (rub the knife with fat or vegetable oil to prevent the sticky sap in the fruit from adhering to it). A soup spoon can be used to scoop out the edible capsules. Before eating them remove the seed from the centre.

2. SEEDS. Wash the seeds clean, boil in water till cooked and eat.

3. RIPENING THE FRUIT. Fruit sold in the city markets is often not ripe (the surface is green and the skin hard and unyielding). Take a small stick, sharpen one end and push it into the stem end of the fruit for 100-130 mm. Put some rice wine* into the hole, and add to it from time to time. At the same time place the fruit in the sun and it should quickly ripen. (* Japanese sake can be used. Ed.)

EDITOR'S NOTE: Because of the large size of the fruit it is usually too much for one family to eat. However the capsules may be opened up and spread out flat to dry, either in the sun or in a dehydrator.

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