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J

JACKFRUIT

Nutrition Information
1 serving =  87 g (125 ml)

• Source of magnesium (13% Recommended Daily Intake per serving)
• Source of manganese (9% Recommended Daily Intake per serving)
• Source of copper (8% Recommended Daily Intake per serving)
• Source of potassium (264 mg per serving)
• Sodium-free (3 mg per serving)
• Fat-free (0.3 g per serving)

Look For

Fruits that range in colour from green to yellow. It should have yellow flesh and a noticeable fragrance.

To Store

Keep it at room temperature for up to 5 days or in the refrigerator for up to 6 weeks.

To Prepare

Jackfruit is consumed fresh. Discard the core, seeds and skin since they are inedible.

 

  

JAva-plum

Nutrition Information
1 serving =  60 g (20 fruits)

• Source of Vitamin C (14% Recommended Daily Intake per serving)
• Fat-free (0.1 g per serving)

Look For

Firm, glossy unbruised yellow fruit. The pulp is soft with a sweet and sour taste.

To Store

Refrigerate covered for several weeks.

To Prepare

The java-plum pulp is either eaten fresh or made into juice, concentrate, jellies and sherbets.

 

  

Jujube fruit

Nutrition Information
1 serving = 70 g (5 fruits)

• High in Vitamin C (46% Recommended Daily Intake per serving)
• Source of Vitamin B6 (10% Recommended Daily Intake per serving)
• Source of iron (9% Recommended Daily Intake per serving)
• Source of potassium (214 mg per serving)
• High in fibre (5 mg per serving)
• Fat-free (0.4 g per serving)

Look For

The fruit changes from green to brownish colour as they ripen. Choose fruit that is firm and free of blemishes or bruises.

To Store

Once fully ripened, store at room temperature for up to 5 days. Candied jujubes can last in jars for around 3 months.

To Prepare

The ripe fruit is mostly consumed raw. Prepare a candied version by pricking and immersing the unripe jujube in a sugar solution and marinating it for a few weeks.