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The breadfruit is fast growing tree, reaching up to 80-100 ft in height, with a trunk up to 6 ft in diameter, though some varieties are smaller. The leaves, evergreen or deciduous depending on climatic conditions, are ovate up to 3 ft long more or less deeply cut into many pointed lobes. They are bright-green and glossy on the upper surface, with conspicuous yellow veins and dull, yellowish and coated with minute, stiff hairs on the underside. Flowers are tiny and similar to jackfruit. The male densely set on a drooping spike 5 to 12" long, yellowish at first and becoming brown. The female are massed in a rounded or elliptic, green head, about 3" long, which develops into the compound fruit. Fruit can be oblong, cylindrical, ovoid, rounded or pearshaped, 3 to 18" in length. Generally the fruit is green at first, turning yellow or yellow-brown when ripe. When fully ripe, the fruit is somewhat soft, the interior is cream colored or yellow and pasty, also sweetly fragrant. All parts of the tree, including the unripe fruit, are rich in milky, gummy latex. There are two main types: the normal, "wild" type (cultivated in some areas) with seeds and little pulp, and the "cultivated" (more widely grown) seedless type, but occasionally a few fully developed seeds are found in usually seedless cultivars. The seeds are oval about 3/4" long, dull-brown with darker stripes. Breadfruit can be eaten raw or cooked. It is an important source of carbohydrates or "starch" and is a dietary staple in some places, especially Polynesia. The moist inner pulp of seedless forms (breadfruit) is eaten after cooking, and has the taste and texture of potatoes. The seeds of the seeded (breadnut) form are also cooked (boiled or roasted). In the West Indies a decoction of the leaves is used to lower elevated blood pressure and to relieve asthma. The shoots, bark and latex have also medicinal applications.
Seeded breadfruit is a large tree, to 100 feet tall, with large, spreading branches and a straight trunk with smooth gray bark. Leaves large, 16-20 inches wide and 24-35 inches long, with shallow lobes. All parts of the tree contain abundant white latex. Monecious, with axillary inflorescences. Male inflorescence elongated, 1-1.5 inches wide and 6-10 inches long, female inflorescence globose, 2-3 inches wide and 3-4 inches long. Fruits large, spheroid, 4-12 inches in diameter, green and covered with soft spines. Fruits contain between 20-60 rounded or flattened seeds, about 1 inch long. Immature fruits are cooked as a vegetable with coconut milk. Seeds are soft, edible and delicious, and may be boiled or roasted.
The leaves measures about 15-30 cm, leathery and oblong with asymmetrical leaf base. The twigs, leaf stalks and undersides of leaves are covered by soft hair. The underside of leaves are also somewhat glaucous. Juveniles have deeply lobed leaves while mature trees have entire leaves. The fruits are 5-9 cm, pale green with deep pink flesh, finely velvety and appearing smooth.
There is another similar species Artocarpus scortechinii with similar character except the leaves are slightly smaller, making it possible to confuse these two species in the field. If fruits are available the distinction is easier, Artocarpus scortechinii does not have the shaggy fruits that Artocarpus elasticus has.
The largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The interior of the fruit consists of large edible bulbs of yellow, sweet, banana-flavored aromatic flesh. As the fruit ripen at the bottom of the trunk, this tree can be (and should be) pruned annually to 7-12' producing as much as 200 Lbs of fruit per year. Seedlings start fruiting within 3-4 years. Mature Jackfruit tree produces hundreds of pounds of fruit every year. Fruit ripen pretty quickly, 4-6 months from flower to maturity.
The tree is not as cold sensitive as it is thought to be, according to our experience. Mature trees can take some light freeze, smaller plants must be protected. Of course the compact size of the tree (especially when heavily pruned) makes cold protection much easier. Trees can be covered in case of cold, or even grown in large pots in cooler climates. You can't buy this in grocery store, so growing your own is the only option to try this tropical deliciousness! The plant requires soil rich of organic matter and regular watering. More info
It is a slow-growing, slender tree that can be grown as an ornamental specimen plant due to its erect growing habit and attractive long slender leaves. The round fruits have a velvety, brownish, thin, tender skin. The fruit is best when harvested from the tree completely ripe. When mature the pulp is orange-red to red, soft, acid to subacid and of an excellent flavour. They say it is the ugliest fruit but the best flavor! The fruit can be seedless or may contain 1 to 7 small pale seeds. The pulp is delicious eaten raw or can be preserved or sundried. Self pollinating, ripening from February to April. The trees are not as cold sensitive as jackfruit or breadfruit and tolerate light frost.
Medium size (5-7"), sometimes cylindrical fruit with smoother skin than Jackfruit. Pulp has a sweet, juicy, yet creamy texture. Less fibrous and acidic than the Jackfruit.
Eaten fresh and used to make ice cream. Young fruits are eaten as vegetables.
Large forest tree. Yellow, 2-4" velvety skinned fruit related to the jackfruit.
Propagation: By seed, whose viability lasts only a week.
Marang, or Tarap, is one of the most delicious tropical fruit and beautiful exotic tree with large lobed leaves. The fruit is as big as 10-12", soft flavored, can be appreciated from the first bite and considered superior in flavor to both Jackfruit or Chempedak. Being a cold sensitive plant, Marang can be grown in container inside a greenhouse, where it will enjoy high humidity. The seedlings grow rapidly, first fruit can be expected within 3-4 years.