Artocarpus integer: Difference between revisions

'''''Artocarpus integer''''', commonly known as '''chempedak''' or '''cempedak''', is a species of tree in the family [[Moraceae]], in the same genus as [[breadfruit]] and [[jackfruit]]. It is native to [[Southeast Asia]]. Cempedak is an important crop in [[Malaysia]] and is also popularly cultivated in southern [[Thailand]] and parts of [[Indonesia]], and has the potential to be utilized in other areas.<ref name=":0">{{cite journal |last1=Wang |first1=M.M. |last2=Gardner |first2=E.M. |last3=Chung |first3=R.C. |last4=Chew |first4=M.Y. |last5=Milan |first5=A.R. |last6=Pereira |first6=J. T. |last7=Zerega |first7=N.J. |title=Origin and diversity of an underutilized fruit tree crop, cempedak (''Artocarpus integer'', Moraceae). |journal=American Journal of Botany |volume=105 |issue=5 |pages=898–914 |doi=10.1002/ajb2.1094|pmid=29874392 |year=2018 |doi-access=free }}</ref> It is currently limited in range to Southeast Asia, with some trees in [[Australia]] and [[Hawaii]].<ref name=":1" />

Cempedak trees are large, [[evergreen]] trees. They can grow to a height of 20 m, although most reach only a dozen meters. The trees are [[Plant reproductive morphology|monoecious]], with male and female flowers growing on the same tree. There are many varieties, although few are named. The vigorously growing tree can bear heavy crops of fruit once or twice a year.{{Cn|date=February 2021}}

The [[Multiple fruit|syncarp]] may be cylindrical to spherical in shape, and ranges from 10 to 15&nbsp;cm across and 20 to 35&nbsp;cm in length.<ref name="Jansen">{{aut|Jansen, P.C.M}}. 1997. ''Artocarpus integer'' (Thunb.) Merr. dalam Verheij, E.W.M. dan R.E. Coronel (eds.). ''Sumber Daya Nabati Asia Tenggara 2: Buah-buahan yang dapat dimakan''. PROSEA – Gramedia. Jakarta. {{ISBN|978-979-511-672-1}}.</ref> The thin and leathery skin is greenish, yellowish to brownish in color, and patterned with pentagons that are either raised protuberances or flat eye facets.{{Cn|date=February 2021}}

Fleshy, edible [[aril]]s surround the large seeds in a thick layer. The arils are edible raw, or they can be prepared in a number of ways. They are yellowish-white to orange in color, sweet and fragrant, soft, slippery and slimy on the tongue and slightly fibrous. Ripe cempedak fruit has a pungent smell that has been described as harsh and penetrating like that of [[durian]].<ref name=":0" /> The taste of the fruit is similar to the related [[jackfruit]] and [[breadfruit]] with a hint of durian. The seeds, which are also edible, are flattened spheres or elongated, about 2–3&nbsp;cm in length.{{Cn|date=February 2021}}

Cempedak is similar to jackfruit in many ways, but is smaller than jackfruit and the [[Peduncle (botany)|peduncle]] is thinner. The male [[inflorescence]] of cempedak is pale green to yellow compared to the dark green of jackfruit. The cempedak flesh is darker yellow and juicier when ripe.<ref name=":1">{{cite book |last1=Paul |first1=Robert |last2=Duarte |first2=Odio |title=Tropical fruits |publisher=CABI |isbn=978-1845937898 |edition=2nd |url=https://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=1103931|year=2011 }}</ref>

Cempedak trees are normally planted in [[erosion|non-eroded]] and well-drained soils, although they can tolerate temporary flooding. They can be grown from [[sea level]] to {{convert|1200|m|ft}} altitude at temperatures between {{convert|13-47|C|F}} and with annual rainfall of {{convert|1250|-|2500|mm|}}.{{citation needed|date=March 2019}}

In the [[Malay Archipelago]], cempedak is usually cultivated with other fruit trees in mixed orchard systems of small farmers and occasionally in large fruit plantations. The trees are normally propagated by [[Grafting|bud-grafting]] to maintain desired genetic traits.<ref name=":0" /> Plants are also propagated by seed, but the seeds spoil quickly after removal from the fruit, so they must be planted immediately after cleaning.<ref name=":1" />

Trees begin to bear fruit at 3–6 years for trees planted by seed and at 2–4 years for clonal trees. Blossoms are common from February to April and then again in August to October in southern Malaysia, as opposed to in [[West Java|western Java]], where cempedak tend to flower in July and August. From flowering to ripening fruit takes about 2–4 months.<ref name=":1" />

The timing of harvest is critical in assuring fruit quality. One of the most reliable ways to determine the maturity of cempedak is to tap the fruit and listen for a dull hollow sound. Skin color can also be an indicator of maturity, as ripened skins turn from green to a yellower color.{{citation needed|date=March 2019}} The development of a characteristic odor similar to that of [[durian]] can also mark maturity of the fruit, in addition to the spines of the fruits' skin becoming flattened. Fruit are harvested ideally before falling to avoid damage, loss of shelf life and premature ripening. The harvested fruit produces a [[latex]] [[exudate]], and is left to drain in the field before being moved from the orchard. The fruit has a short shelf life of 2–3 days.<ref name=":1" />

Cempedak is sought after for its edible, pulpy flesh that is typically yellow/orange and rich in [[Β-Carotene|beta-carotene]]. It has a sweetly unique flavor akin to that of [[durian]] and [[mango]].<ref name=":0" />

The fruit is normally consumed in the areas where it is cultivated and can be eaten fresh or cooked. The large fruit are often cut open and sliced into pieces for sale. The seeds can be fried, boiled or grilled, then peeled and eaten with salt. The taste of the seeds is similar to water chestnuts. The young fruit, like [[Jackfruit#Young fruit|young jackfruit]], can be used as a vegetable.<ref name="Jansen" /> In this case, the young fruit is peeled, sliced and boiled, then sometimes seasoned or added as an ingredient to other foods, such as curries.<ref name=":1" />In South and East [[Kalimantan]], Indonesia, people historically consume cempedak's lactic acid bacteria-fermented inner skin, traditionally termed ''dami'' or ''mandai.'' The skin can be processed by peeling the fruit until it looks white, then fermenting the inner skin. ''Mandai'' is usually consumed after frying.<ref name="Jansen" />

[[Category:Austronesian agriculture]]