How to Use Jackfruit
The sheer size of the fruit and copious sticky latex can make preparation of the fruit a challenge.
There are significant differences among jackfruit cultivars in both size and latex content, and with regard to latex, the stage of maturity and time of the year can influence the amount.
It is best to use latex gloves or coat hands, knives and work surfaces with vegetable oil prior to preparation to minimize the adherence of latex and to ease in clean up.
The fruit is initially cut in half and the central core cut away.
The flesh bulbs are separated from the rag and the seeds removed.
The flesh is washed, and then patted dry.
If not eaten immediately it can be stored in an airtight bag and refrigerated for up to a week.
The flesh can also be frozen for a year or more, but the texture may suffer.
Cultivars such as ‘Dang Rasimi’, ‘Lemon Gold’, and ‘Tabouey’ may require 1 hr or more to prepare due to their large size and the number of flesh bulbs and seeds within each fruit.
Cultivars, such as ‘Cheena’, ‘Cochin’, ‘Golden Nugget’ and ‘Black Gold’ can be prepared in 15 min or less because the flesh easily separates from the rag and there is little latex in the fruit.
|Step 1: fruit is cut in half|
|Step 2: core is removed|
|Step 3: bulbs are separated from rag|
|Step 4: seeds are removed|
(100 g edible portion)
|Vitamin A||66 ug|
|Vitamin C||7.9 mg|
The jackfruit is not only versatile, but also highly nutritious.
It remains at the heart of savory and sweet dishes throughout Southern Asia and as seen in the
Jackfruit Recipes, the health benefits are considerable.
The jackfruit clearly has a place at the table of both the subsistence farmer, and the modern health-conscious consumer.
In its new home in the Western Hemisphere, the jackfruit continues to gain ground both in a commercial and home garden arena through a celebration of ethnic cuisines and modern culinary innovations.
Both as a green vegetable and a ripe fruit, coupled with the traditional ingredients of coconut milk and seafood or with exciting modern combinations,
progressive chefs and jackfruit pioneers are introducing an ancient delicacy to an eager new audience.
The result is a meeting of East and West, a union beneficial to the jackfruit, and us all.
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