Tarap is a kind of fruit from the jackfruit tree genus (Artocarpus). The fruit is like a small and fragrant jackfruit. Its scientific name is Artocarpus odoratissimus. Applied tree up to 25 meters high, monoecious-stamen and pistil in one flower-, has a compound fruit (syncarp), greenish yellow when ripe, with protrusions similar to short soft spines.
The flesh is white, contains a lot of fruit juice, sweet and very fragrant. It feels smooth and soft and has a jelly-like texture on the tongue. An interesting characteristic of this tarap fruit is that the fruit does not fall to the ground when ripe. Therefore, this fruit can be harvested while still hard and allowed to ripen until soft.
The tarap fruit should be eaten within a few hours of opening, because the sweet smell diminishes quickly and the color can change due to oxidation. Seeds can also be eaten after roasting or boiling with salt.
tarap trees can grow up to 25 meters and the fruit will grow within 4 to 5 years. This tarap is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, retinol, beta-carotene, niacin, thiamin, riboflavin, and vitamin A and vitamin C, enabling this fruit to increase stamina, improve digestion, improve sexual ability,
improve sperm quality, nourish bones, treat canker sores, anti-oxidants, and prevent diarrheal diseases, overcome constipation, nutritious food sources. Tarap fruit is mainly grown because the fruit is eaten fresh or processed as cakes.