Chempedak - Artocarpus integer
Distribution
Sunda Shelf (Borneo, Sumatra, Malay Peninsula, Java), Sulawesi, West Papua
Description
Chempedak
is a wild and also widely cultivated fruit tree of Malaysia and
Indonesia. The tree grows to 20 metres (m) in height, in wet tropical
lowland and montane forests to 1200 m a.s.l. (4000 ft.). Although
symmetrical and conical in shape in nature, in cultivation it is often
irregular. All parts of the tree contain latex. In appearance chempedak
fruit is similar to jakfruit (Artocarpus heterophyllus),
to which it is closely related, in a sub-group of the breadfruit genus.
The green, yellow or orangish brown skin is divided into small hexagons
and either smooth or covered with small protrusions. It is cylindrical
in shape, 25 to 45 cm long by 10 to 15 cm across, 1-6 kg in weight.
Like the jackfruit, it is a syncarp, composed of fleshy arils or
segments, 30-45 mm across, colored pale yellow, yellow, orange or
green. Each aril surrounds a seed. Texture is firm, somewhat fibrous,
sweet and rich. Compared with jackfruit, chempedak is sweeter and has
less acidity. It has a strong aroma. Consumers like its light and
delicate texture. The seeds, 15-25 mm across, are also edible, and an
outstanding resource. Unlike jackfruit seeds, they have a thin, edible
seedcoat.
Agronomy
The
chempedak tree is rapid growing, and does not require a lot of care
except in the early establishment phase, where microclimate control
(shade, irrigation and staking) is recommended. When a few metres tall,
however, full sun is recommended, since trees overshaded will grow too
tall for easy harvest. Gliricidia works well as a companion, being
gradually cut out as the chempedak nears maturity. The smaller version
fully-grown tree is 9-12 m tall, and bears most of its fruit on the
lower branches and trunk. Chempedaks vary in yield, however very heavy
crops are common. Selected cultivars can be grafted onto chempedak or
jackfruit, but seedling propagation is usual. Trees fruit in 3-5 years
from planting out.
Problems
Young
trees have thin stems, and may be damaged by wind. The bark is subject
to disease attack, and tree surgery may be required in later years.
Insects are not usually a problem because the leaves are protected by
wiry hairs, and the immature fruit has latex in it. However fallen or
hanging fruits are attractive to wildlife, especially Brush turkeys in
Queensland, and perhaps similar megapodial birds or omnivorous mammals
elsewhere. Since some fruit are borne close to the ground, ungulates
may consume them directly.
Harvest
If
there is an over-supply, the fruit may be picked early and consumed as
a vegetable like jackfruit. For ripe consumption, size of protuberances
or smoothness of skin in some cultivars, change of skin colour, and
yellowing of the peduncle (fruit stem) are all guides to maturity. The
fruit peduncle will easily break at the dehiscing point and the harvest
fruits, with their long thin peduncles can be ripened at home or stored
for later market sale. Cool room storage will extend life. The season
lasts about 6 weeks, but different districts may come into season
earlier or later depending on latitude and altitude. Close to the
Equator two seasons may occur.
The Future
Chempedak
has great promise as a "new" tropical fruit outside its current area of
distribution. It has heretofore been eclipsed by its better-known "big
brother," jackfruit. However many of those who know jak will
immediately be attracted to chempedak. As a backyard or orchard tree it
can provide valuable carbohydrates, protein and vitamins. The fact that
it has two separate, different-tasting components makes it even more
appealing. As a tree crop it can replace a portion of the starch and
protein in one’s diet otherwise requiring annual cropland.
On
the agronomic side, N.B.Mendiolo, A.J.H.Corner and Roberto Coronel have
all reported on the interchangeability of jack and chempedak
characteristics. In Queensland the Malaysian cv "China" (pron.
"cheena") is sold as a hybrid between the two species. Coronel (1983)
considers this apparent natural hybridization "a hindrance to rapid
propagation of chempedak and popularization of its culture," and
suggests future clonal propagation.
How to Use Chempedak
Apart
from raw consumption of the arils and cooking quite immature as a
vegetable, there are delicious ways to prepare chempedak.
Chempedak Fritters
This is a delicious and complete food.
Ingredients: Batter for deep frying; whole arils with seeds still inside; flavourings to taste.
Method:
Dip arils in batter and deep fry until seed is cooked--about 10
minutes. Serve plain as snack, at market or roadside stall or with rice
and vegetables on the side.
Chempedak Seeds
The uses of these are only limited by the consumer’s imagination.
Preparation: Remove from arils. Boil until a fork can break a seed, or a little less if using following recipe.
Fried Chempedak Seeds
Method:
Fry boiled seeds in a pan with shallow oil. Don't remove seed coats.
With care, they will come off seeds and become nicely crisped. Time of
frying can be varied to taste. Light frying gives a starchier taste.
Breaking of seeds with implement and longer frying results in a dish
like hash-brown potatoes.
Food Value
Approximate Nutritional Composition (Dry weight):
Protein Fat Carbohydrate
Flesh 3.5-7.0% 0.5-2.0% 80%
Seeds 10-13% 1.0% 80%
Reference:
Coronel,
R., 1983, Promising Fruits of the Philippines, Laguna: College of
Agriculture, University of the Philippines at Los Baños
Chandlee, D.K., 1988, Artocarpus, Newsletter of the Rare Fruit Council of Australia, No.53, June
Allen, Betty Molesworth, 1975, Common Malaysian Fruits, Kuala Lumpur: Longman (pp.iii,25)
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