Hortiforum

General Info – Lakoocha, Monkey Jack, Monkey Fruit

Native to the tropics and subtropics of India, the Lakoocha, or Monkey Jack, is a rare species of Artocarpus, closely related to the more familiar Jakfruit and Breadfruit. Lakoocha fruit closely resemble the related Kwai Muk, often with an irregular shape. Fruits contain a sweet and tangy pulp blending notes of Citrus, Apricot, and Kiwifruit. Fruits are commonly utilised in chutneys or incorporated into curries, yet they can also be enjoyed raw for their delightful taste. The sour and astringent male flower can be enjoyed steamed or pickled with a flavour likened to Tamarind. The dried pulp is also commonly utilised as a culinary alternative to Tamarind and Mango.
With their dense, spreading crowns and striking form, Lakoocha are quite ornamental, reaching heights of up to 9 metres under ideal conditions, although they typically remain somewhat smaller. The large, leathery foliage has a slightly hairy underside, while plants produced separate male and female flowers. Seedlings undergo a juvenile phase lasting approximately 5 years, after which they fruit prolifically, yielding small, yellow-green fruits.
Lakoocha thrive in deep, slightly acidic, fertile loam soil and prefer consistent year-round rainfall, although they can withstand short dry spells. Lakoocha are often found alongside streams in their native environment. Lakoocha thrive in partial shade or filtered sunlight when young, gradually transitioning to full sun as they mature, enabling them to flourish and produce their best yields. Lakoocha should be cultivated in a frost-free tropical-subtropical climate, as temperatures below freezing will result in severe damage.
Lakoocha serves as a valuable addition for aficionados of rare fruits or enthusiasts of Indian cuisine seeking authentic ingredients.

Plant Profile/Properties