Jackfruit (Artocarpus heterophyllus) is a tropical tree native to western India that has been cultivated in Florida for more than a century. It is a handsome tree and has the added benefit of producing a large, sweet fruit.

When fully ripe, the unopened jackfruit has a strong sweet odor, and its ripe fleshy bulbs smell of sweet pineapple and banana. Inside the leathery exterior are starchy seeds surrounded by a sweet and aromatic flesh, with a distinctive flavor reminiscent of bananas and tutti-frutti.

Jackfruit trees are best planted when temperatures are warm. A healthy grafted tree should be used in order to produce a healthy and productive tree. If the tree is thoroughly watered after planting to remove air pockets, it won't need supplemental irrigation after the tree is established. However, for those with a need to over-water, the jackfruit may be your answer, as it can withstand daily drenching with no ill effects.

Soils should be as fertile as possible. The tree will benefit if you cover the soil with mulch. Such amendments improve water-holding capacity, nutrient retention and availability, and soil structure.

Wind, when associated with low humidity, is detrimental to the health of young trees. The tree is not tolerant of salt in the soil, water or air.

Fertilization is best applied three times per year -- in March, July and September. Use an 8-3-9 or other fruit tree formulation.

Jackfruit trees will form a stately, dense and rounded canopy, but horticultural management is necessary to maintain a small, healthy and productive tree. With annual pruning the tree is easily maintained at a height and spread of 6 to 8 feet. The tree should be pruned once a year following harvest of the major crop, or toward the end of the growing season.

Today, we enter a new era for the jackfruit in Florida. Superior varieties are now available in many nurseries and during certain times of the year at Fairchild. In addition, modern propagation and growing techniques have been developed. Among the finest are:

• Black Gold: From Australia, it is a vigorous tree, with a dense and highly manageable canopy. The deep orange flesh is soft, with a strong, sweet flavor and aroma. The flesh is easily removed from the fruit compared with other cultivars.

• Dang Rasimi: This Thai variety has a mild, sweet flavor and a sweet, pleasant aroma. Dang Rasimi is one of the most vigorous jackfruit varieties, and must be annually pruned to maintain size.

• J-30: The tree -- from Malaysia -- is vigorous, forming an open, conical canopy. Fruit are uniform with a firm deep orange flesh. The flavor is rich and sweet with only a slight aroma to the flesh and fruit.

• Sweet Fairchild: Fruiting of this Florida variety is heavy and consistent, with the total harvest averaging 200 pounds or more a year. The fruit is about 18 pounds with a light yellow flesh and mild, sweet flavor.

The fruit bulbs are used in soups, main dishes, desserts, milk drinks, ice cream and fruit salads. In India it is preserved by boiling with sugar syrup, butter and coconut milk. The jackfruit bulbs freeze well and may be used at a later time like fresh fruit. The fresh bulbs are excellent dried or preserved in syrup.

Immature fruits can be cut into segments, boiled and eaten like a vegetable. The seeds are good boiled and roasted. Ripe fruit can be chilled or mixed in a fruit salad. This is one of the most versatile fruits.

Use your palate as a guide when being creative; above are two recipes to get you started with the largest fruit in the world.

Noris Ledesma, curator of Tropical Fruit at Fairchild, wrote this report.

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