It is the heaviest fruit in the world.
Despite its unattractive appearance, it has a strong and
pleasant aroma.
Often, people unintentionally throw away its delicious parts.
This fruit is none other than the cherished and beloved custard apple. Its distinct fragrance, delectable taste and sweet aftertaste make it a favorite amongst many. For "custard apple addicts," the price is never an issue for indulging in this delicacy.
Now, what makes custard apples so fragrant? What is its most valuable nutrient? And who should be cautious when consuming this fruit? Allow this article to enlighten you.
What kind of peculiar fruit is the custard apple?
The custard apple is a tropical fruit, also known as sugar apple. It is originally from Southern India and has been cultivated in China for over a thousand years. It is mainly grown in southern regions of China such as Guangdong, Hainan, Fujian and Yunnan, with Hainan being the largest producer. The fruit can be categorized into "dry package" and "wet package," with the former being crisp and the latter being soft.
The first thing that stands out about the custard apple is its size.
The custard apple tree ranges from 2 to 3 meters tall and the fruit is massive, in fact, it is the world's heaviest fruit, weighing up to 59 kilograms, which is almost equivalent to the weight of an adult.
We all know the story of how Newton discovered gravity when an apple fell on his head, although it is a myth. But what if he was hit by a custard apple instead?
Indeed, there have been accidents where people were hit by custard apples and fainted on the spot. They were rushed to the ICU and only woke up later to find out that the culprit was a "minor" 10 kilogram custard apple. If it were a mature one, the outcome could have been unimaginable.
The second unique feature of the custard apple is its stickiness.
The fruit known as jackfruit is not only known for its weighty size, but also for its tough and rough exterior. Once opened, the fruit's sticky liquid further adds to the difficulty of processing it. Often, food bloggers take on the challenge of tearing apart the jackfruit by hand, resulting in contorted expressions and a messy workspace. It is perhaps for this reason that purchasing a whole jackfruit is cheaper than buying one that has already been opened.
The sticky and adhesive liquid present in the jackfruit is, in fact, a weapon it uses to protect itself. Its main component is polysaccharide, and its texture is thick and viscous, becoming even stickier at lower temperatures. It can be cleaned by soaking it in hot water, or by using plastic gloves or bags to scrape away the liquid while handling the fruit. Experienced individuals may also brush a layer of oil onto their knife before use in order to separate the liquid. Afterwards, the knife must be washed with oil to avoid the fruit ruining the blade.
It's no wonder that some online users have commented:
To show love for someone, give them a box of jackfruit.
To show hatred for someone, give them a jackfruit.
Is there a relationship between jackfruit and durian or pineapple?
Upon seeing the name "jackfruit," some may immediately think of pineapple and assume that the two are somewhat intertwined.
In reality, the two are not related, aside from their somewhat similar names. Jackfruit arrived in China during the Wei, Jin, Southern and Northern dynasties, whereas pineapples were introduced later from the American continent and were originally called "feng li." It is said that their name changed to "pineapple" due to their resemblance to jackfruit, which is produced in Southwest China.
Furthermore, some people believe that there may be a vague connection between jackfruit and durian, given that the two fruits are both large, unsightly, and are often sold together.
However, their relationship is insignificant, and their similarity is limited to appearance. Durian belongs to the mallow family (some sources indicate that it belongs to the bombacaceae family), whereas jackfruit belongs to the mulberry family. Additionally, durian is a single fruit, while jackfruit is a collective fruit that contains many independent small fruits.
Why is jackfruit so fragrant? What nutrients does it contain?
Many people are fond of the alluring aroma of pineapples, and research has shown that 66 aroma components have been identified in four different genotypes of pineapples. Among these, butyl ethanoate, isobutyl butanoate, 3-methylbutanol, methyl butanoate, and butyl butanoate are the major aroma components of pineapples.
Pineapples not only have a delicious taste, but are also nutritious. They are particularly rich in potassium, polysaccharides and carotenoids.
Firstly, the potassium content in pineapples is 330 milligrams per 100 grams. This is 1.3 times the potassium content of bananas, which makes it a friendly choice for those who need to control their blood pressure.
Secondly, pineapples contain abundant polysaccharides, which have been shown to have strong antioxidant effects, remove free radicals, and reduce the risk of diseases in vitro. Animal experiments have also shown that polysaccharides in pineapples can enhance immunity and induce the secretion of tumor necrosis factor (TNF-α), interferon-γ (IFN-γ), and interleukin-1β (IL-1β).
Thirdly, pineapples contain abundant carotenoids, which are the color pigments of pineapple flesh. The red flesh has more carotenoids than the yellow flesh, making it beneficial for eye health. Therefore, compared with yellow-fleshed pineapples, red-fleshed pineapples have better market advantages in terms of nutritional value, appearance, flavor and taste.
It is a shame to discard the core of a pineapple as it is edible. Despite being one-third of the volume of the pineapple, it is actually a treasure trove of nutrients. The data shows that the pineapple core is not only high in protein and low in fat, but also rich in dietary fiber, which can increase the feeling of fullness, prevent constipation, and benefit intestinal health. Furthermore, the potassium content of the pineapple core is also abundant, and compared with the pineapple cores of Xishuangbanna, the pineapple cores of Hainan have more advantages in terms of potassium content. Additionally, research has found that the pineapple core contains the functional factor γ-aminobutyric acid, which has a high content of 413.76mg/100g and functions to promote memory and relieve fatigue. There are many health products on the market that are related to γ-aminobutyric acid, which mainly promote its efficacy in relieving stress and promoting sleep.
Therefore, in the future, do not throw away the pineapple
core when eating pineapple. It can be boiled in salt water and eaten directly,
with a chewy texture similar to chestnuts.
