Jack Fruit

Selection

For cooking, select mature fruit that is firm with a greenish-yellow color. For ripening, pick fruits that are yellow and sound hollow when tapped (Malolo et al., 2001; Parkinson, 1989).

Storage

Quite large and should be cleaned and cut up to pack in containers.

Preparation

• Wash well before use.
• Oil the hands, knives and chopping boards whencutting green jack fruit, as the glue-like sap sticksto surfaces.
• Peel the skin and cut into manageable sections.
• Sprinkle lemon juice over exposed surfaces toprevent browning.
• Ripe fruit can be eaten fresh as a snack or in fruitsalad.
• Mature fruit is usually seasoned before eatingwith spices like cumin, mustard seed, chili, garlic,onion, tamarind, tomatoes, capsicum, lemon, lime,salad greens and olive oil.
• The flesh can be chopped up and used in stews,curries, soups, or in desserts, milk drinks, and icecream.
• The seeds can also be roasted and eaten or discarded.
• (Malolo et al., 2001)

Photo Source

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