If you remember way back 2 weeks ago, I made a post about exploring the shops of the Strip District in Pittsburgh PA. You may also remember I got a fantastic, enormous (as a matter of fact, it is the largest tree borne fruit in the world) fruit known as the jackfruit.
It weighed about 19 pounds, and getting it apart ain’t no easy feat!!
It took over 2 hours to clean the whole thing. But it was totally worth it! Deliciousness all around!
In order to clean it you have to cut it into big chunks. Once its in big chunks, you have to peel out the yummy, yellow fruit, which are basically seed pods. However, the fragrant pods are tangled up in sticky, sappy, totally 100% evil fibers.
Honestly, the fibers are like sticking your hand to a leaking pine tree. The trick to navigating the jackfruit, is to oil one of your hands. The hand that’s not handling the knife. Cut with your dominant, non-oiled hand and pull apart seeds and fruit with the other. I just rubbed some coconut oil on my left hand and cut with my right. (Oh, and I oiled the knife).
After I got the hang of it, it wasn’t that bad. From the whole jackfruit I filled a gallon sized container completely to the top, almost overflowing with fruit and an overflowing quart mason jar with the seeds.
If you want a more in depth description of how to cut it, head over here and check out this post on how to do it! It’s a great tutorial!
So what did I do with mine you ask?
I made sorbet, froze a ton for some deliciously tropical smoothies and boiled the seeds for snacking.
Let’s start with the seeds. (Which are a lot of work, as is everything with the Jackfruit it seems). Once they are all removed from the pods, rinse them off and put them in a pot of boiling water for 30 minutes. They are done cooking when you can easily stick a fork in them. They get similar to the texture of potatoes. The difficult part is peeling them of their tough outer skins. Most of the skins on mine split open, making it easier to peel, but not all of them. Just peel the milky white skin of the outside and enjoy the delicious insides. The thin, brown skin is edible, just so you know.
The final product will look like this:
For the sorbet, I pureed 3 cups of fruit, mixed in 1/4 cup of sugar, and added enough water to make it smooth. Then I processed it in my ice cream maker for about 20 minutes and stored it in the freezer. Yummy!!
It can be stored in an airtight glass container in the freezer for a couple of months. But it can get pretty hard, so you may have to take it out of the freezer 10 minutes or so before you serve it.
And lastly, if you want to freeze it for smoothies, here’s how. (This method actually works very well for most, or all, fruit). Chop it into small, 1/4-1 inch pieces and spread them all into an even layer on a cookie sheet and set it flat in the freezer over night.
Transfer it to a freezer safe container and store it for 8-12 months. Just pop some out and add it to a smoothie any time you like. I think jackfruit goes wonderfully with banana, mango and pineapple.
We also made these jackfruit lime popsicles-
Head on over to your local Asian foods store and pick up some jackfruit!!
~Courtney, The Crunchy Delinquent