Danger or delight? Uphill battle for Brazil’s huge jackfruit
RIO DE JANEIRO >> On the morning of Feb. 10, a cyclist chugged his way up the curves of Rio de Janeiro’s most popular sport cycling road. A familiar scent wafted in the air.
It was the smell of jackfruit, vaguely cloying and ripe with peril.
Without warning, one fruit plummeted from the heavily laden canopy of Tijuca National Park. It hit the cyclist on the head, cracking his helmet and sending him sprawling.
There had long been stories of the world’s largest tree-borne fruit divebombing passersby. Now it was no longer urban legend, and that was potential trouble for Marisa Furtado and Pedro Lobão, a couple who have taken up the challenge of rehabilitating the fruit’s public image.
Jackfruit is abundant during the Southern Hemisphere’s summer, but many Brazilians are loath to eat it. Historically, it has been consumed more by the poor or enslaved; in barbecue-mad Brazil, the idea of fruit substituting for meat is viewed with suspicion.
It’s considered an invasive species, even if it arrived here centuries ago. Ecologists disdain it for crowding out native species in 13 federal conservation units across Brazil’s Atlantic Forest, especially Tijuca park, one of the world’s largest urban forests.
And now cyclists spreading news of the accident on message groups and Facebook were accusing the fruit of assault. One posted that he had skidded out on jackfruit. Others shared close calls, like a jackfruit exploding so close it splattered a bike’s spokes with shrapnel. Riding under jackfruit, another said, was like Russian roulette.
But this isn’t the jackfruit Furtado knows and loves.
Furtado, 57, drinks a jackfruit smoothie every day. She dreams of a pilgrimage to the jackfruit’s point of origin, India. Her 2020 Christmas card? A photo of herself beside a whopping, 73-pound jackfruit — enough to prepare roughly 150 dishes. Its Yuletide message: “May abundance be with you all in 2021”.
She and her 54-yearold boyfriend, Lobão, collect unripe jackfruits from trees, process them for sale, donate whatever they can’t unload, and share free recipes. She rattles off entrees -jackfruit cod, jackfruit lasagna, jackfruit pie, jackfruit tenderloin -- and insists that they are both tasty and nutritious.
“History loads the jackfruit with prejudice. Today we hear about the jackfruit that stinks, ... the violent jackfruit, the invasive jackfruit,” Furtado said. “It’s
true: Jackfruit adapted very well. So everyone who adapted this well to Brazil should be exterminated?”
In the 17th century, the Portuguese transported jackfruit seedlings to Brazil, where it was visual curiosity, and the tree soon reached Rio, according to Rogério Oliveira, an environmental and ecological history specialist.
Rio’s forest was getting cleared for timber, charcoal, coffee and sugar cane plantations, said Oliveira, an associate professor at Rio’s Pontifical Catholic University (PUC).
The emperor ordered massive reforestation. Jackfruit thrived in the degraded soil and produced gargantuan fruit that crashed to the ground and tumbled downhill, scattering seeds. The trees -- which can reach 80 feet tall -- took root, anchoring the soil and
feeding animals.
Thirty-four vertebrates in Brazil partake, including agoutis and black capuchin monkeys, according to a paper that journal Tropical Ecology published this month. Endangered golden-headed lion tamarins, too. Population densities are higher where jackfruit is their primary food.
That belies potential problems, said Rodolfo Abreu, an ecology professor at Rio’s Federal Rural University.
“Instead of favoring diversity of fauna, of amphibians, of insects, you prioritize those who use jackfruit. You simplify the tropical chain,” said Abreu, a biologist who has studied jackfruit’s invasiveness. “Some rare species start to disappear, or become rarer.”
To the extent Brazilian humans consume jackfruit, it’s mostly eaten ripe.
It tastes like a combination of pear and banana.
Unripe jackfruit is used in savory dishes. In India, jackfruit has been a meat alternative for centuries, even called “tree goat” in West Bengal state, says Shree Padre, a farming magazine editor. Once considered a poor person’s crop, cultivation and export have increased, coinciding with global interest in the “superfood,” he said.
In Rio’s tony Ipanema neighborhood, plant-based restaurant Teva’ s top-selling appetizer is BBQ jackfruit tacos, said head chef Daniel Biron. His clientele is often surprised by a fruit normally encountered littering trails in a state of pungent rot.
“They’re impacted because they start to open their minds to a universe they didn’t know,” said Biron, 44. “The jackfruit has that capacity.”
Furtado and Lobao’s organization is Hand in the Jackfruit ( Mao na Jaca, in Portuguese), a twist on the phrase “foot in the jackfruit,” which means to slip up or go too far. The expression is evocative for anyone who has plunged a Havaiana sandal into decomposing mush, from which seeds protrude like garlic cloves.
On a recent day, Furtado and Lobão loaded 139 pounds of seeds into a squeaky shopping cart for delivery to a chef in Babilonia, one of Rio’s hillside favelas.
Regina Tchelly, who hails from poor, northeastern Paraiba state, enjoyed jackfruit flesh and roasted seeds as a girl. In 2018, with money tight, she dreamt up a spin on shredded chicken dumplings made from jackfruit. It sold like crazy, said Tchelly, who runs culinary project Favela Organica.
Tchelly swapped some recipes, like her jackfruit seed ceviche, for Furtado’s seeds. She says jackfruit could end Brazilian hunger — a fresh concern after the government ended COVID-19 welfare payments.
“It’s a food that’s so abundant, and the jackfruit can bring lots of nutrients to your body and be a source of income,” Tchelly said.
During the pandemic, the road into Tijuca park has become an ideal venue for socially-distanced exercise, and so potential jackfruit targets abound. Some cyclists contacted authorities after the accident, demanding action that could include cutting overhead branches or tree removal.
“Before, removal of jackfruit trees was an internal issue of the park. But now there are jackfruits threatening lives!” said Raphael Pazos, 46, founder of Rio de Janeiro’s Cycling Safety Commission. “If he hadn’t been wearing a helmet, or if it had fallen on a 4-yearold, it could’ve killed.”
If you want to freshen up your kitchen, look no further than Grandma’s old casserole dishes.
Vintage kitchenware is back in style -– pieces from the mid-20th century painted with flowers, bright colors, and specific functions, such as bracketed chip and dip bowls or four-piece refrigerator storage sets.
“I’ve always been an old soul and loved anything old,” said Megan Telfer, a collector of vintage dishes, salt and pepper shakers, cookie jars and “a little bit of everything.” The 26-yearold parole officer from the Dallas area said this hobby started with family.
Her grandmother gave her mother a green and white Pyrex “Spring Blossom” mixing bowl. “That’s when my interest was piqued,” Telfer said.
Three years later, she has more than 300 pieces of vintage Pyrex, displayed on three large bookcases. Her 5-year-old daughter has some vintage Pyrex, too.
“We don’t use 90 percent of it,” Telfer said. “I display it.”
Some collectors buy vintage dishware to try to resell it at a profit, while others are in it for nostalgia.
“It reminds them of their mothers, aunts, grandmothers,” said Hope Chudy, owner of Downstairs at Felton Antiques in Waltham, Massachusetts.
A year of pandemic lockdowns has led to a surge in home cooking and time spent hanging out in the kitchen. Vintage cookware fits right into that homey, old-fashioned vibe.
There are lustrous chili bowls with handles, and casserole dishes set on top of brass candle warmers. These are durable dishes, often smaller than modern serving pieces, that can go from freezer to oven to table.
But collectors usually acquire them for enjoyment, not utility.
“It really sets your kitchen apart from others,” said Victoria Aude, an interior designer in Canton, Massachusetts. “It’s not an item you can just buy off the shelf at Bloomingdale’s.”
The old dishes are also nice accents when decorating a room, said Atlantabased interior designer Beth Halpern Brown. “They can add that quick pop of color,” she said. “You can decorate a wall with them, or put one on display and
change the space.”
Corning first released a Pyrex dish in 1915. By the 1930s, Anchor Hocking Glass Corp. released its competitor brand FireKing. But it’s the kitchenware made between 1950 and 1980 that seem to be most popular right now.
Jo Adinolfi, a 62-yearold nurse from Shelton, Connecticut, collects Pyrex mixing bowls and stackable refrigerator sets, what collectors affectionately call “fridgies.” She started collecting and selling about 10 years ago and owns more than 2,000 pieces.
The mid-20th-century glass bowls and casserole dishes from brands like Fire-King and Pyrex haven’t changed, but their prices have.
“The more people that collect, the higher the demand is, the more people are trying to source the right goods to be able to feed that request,” said Stan Savellis, 42, of Sydney, Australia, who has collected vintage kitchenware since his teenage years and runs the online store That Retro Piece.
Television and social media have also generated interest. Series like “WandaVision,” “Firefly Lane,” “The Marvelous Mrs. Maisel” and “Mad Men” all highlight midcentury kitchens and kitchenware.
And then there’s social media too, said Vicki Matranga, the design programs coordinator for the International Housewares Association and author of the book “America at Home: A Celebration of TwentiethCentury Housewares.”
“With everyone at home now, you can look at collections
on Facebook or Instagram,” she said.
In pre-pandemic days, vintage collectors would meet up at swaps. Now, people are buying and selling on eBay, Etsy, Facebook and other websites.
The rarest pieces have sold for thousands of dollars, such as the 1959 “Lucky in Love” covered casserole dish that Goodwill sold for $5,994 in 2017.
Still, some enthusiasts simply like the vintage look and sentimentality.
“It goes with my house,” said Ashley Linder, 37, of Lake Jackson, Texas.
Linder’s vintage collection includes can openers from the 1950s, and they still work. “Fortunately, I have the space to display most of it, though some are seasonal-use,” she said.
One of her most treasured finds was a Pyrex “Pink Daisy 045” casserole dish on eBay. It was in great condition, still in the box.
“You don’t come across a lot of pink pieces in the box,” she said.
She paid $300 for it and messaged the seller in hopes of finding out how it was so well preserved. “The lady had bought an old farmhouse in Nebraska, and it was left there,” she said. “It’s an investment.”