Jack Fruit

The jackfruit (Artocarpus heterophyllus or A. heterophylla[1]) is a species of tree in the mulberry

family (Moraceae), which is native to parts of Southern and Southeast Asia. It is the national
fruit of Bangladesh. Jackfruit is also found in Africa e.g. in Uganda.

It is well suited to tropical lowlands. Its fruit is the largest tree-borne fruit in the world,[2]
reaching 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in
diameter

Jackfruit is 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 exterior of the compound fruit is green or yellow
when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that
encloses a smooth, oval, light-brown seed. The seed is 3/4 to 1-1/2 inches long and 1/2 to
3/4 inches thick and is white and crisp within. There may be 100 or up to 500 seeds in a single
fruit, which are viable for no more than three or four days. When fully ripe, the unopened
jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of
the opened fruit smells of pineapple and banana.

There are two main varieties. In one, the fruits have small, fibrous, soft, mushy, but very sweet
carpels with a texture somewhat akin to a raw oysters. The other variety is crisp and almost
crunchy though not quite as sweet. This form is the more important commercially and is more
palatable to western tastes.

This fruit also

Chinese Radish

This food goes by many names including Lo pue, lo bak, Chinese Radish and icicle radish. The word
Daikon (DI-kuhn or DI-kon), in Japanese, means simply "large root." Despite being associated with Asian
culture, the plant is believed to have originated in the Mediterranean region. It was taken to the East
around 500 B.C.

Daikon can actually reach sizes up to 100 pounds with a 2-foot leaf spread. You aren't likely to find one of
those in the grocery store!

The flesh is white to off white, and is crunchy. The part of the root nearer the leaves will be sweeter, and
the lower section more bitter. The flavor is generally milder than the red garden radish. It will keep in the
refrigerator for several weeks if wrapped in plastic to keep the humidity high.

The leaves are good to eat too, but are not always sold with the root. The leaves, if you can get them, are
a good source of vitamin A. The leaves can be used in salad, stir-fry, or soups.

A 3 oz serving of Daikon root (about a 2" slice of a 2" diameter radish) has only 18 calories, and provides
about one-third of the daily requirement of vitamin C. The root also contains the enzyme diastase which
aids in digestion.
Daikon (from Japanese ダイコン (daikon?) (大根), literally "large root"), Raphanus sativus var.
longipinnatus, also called Oriental radish, Chinese radish and Mooli (from Hindi
Muulii),[2][3][4] is a mild-flavored, very large, white East Asian radish. Despite being known most
commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.

Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has
the shape of a giant carrot, approximately 20 to 35 cm (7.9 to 14 in) long and 5 to 10 cm (2.0 to
3.9 in) in diameter. One of the most unusually shaped varieties of daikon cultivated in
Kagoshima Prefecture is the turnip-shaped sakurajima daikon, which often grows as large as
50 cm (20 in) in diameter and weighs as much as 45 kg (99 lb) .[5]

The flavour is generally rather mild compared to smaller radishes