I personally have only ever cooked with the tinned stuff that is thankfully processed. I grew up with my mum and other women in my life cleaning the fresh fruit though. It isn’t as spiky as durian, but it can be larger and heavier - and the worst part is all the sticky latex - only oil gets it off. Mum had a special cleaver for jackfruit that she’d sharpen to a fine edge before use, and a rag soaked in oil to clean the latex off every so often while cutting. Think she used gloves as well. Certainly made me very grateful for the tinned stuff even though it doesn’t hold a candle to freshly cleaned jackfruit
Yeah I haven’t actually checked it out for myself, but I wonder if might be the fully ripe fruit they’re selling. Unripe jackfruit is quite mild and a bit stringy and carries flavour well, which makes it a popular meat replacement, but the ripe fruit is syrupy sweet and pungent, completely different beast.
That’s a perfect combination. Jackfruit was made for the slow cooker. Heaps of recipes out there, my tip is don’t skimp on the oil as there’s none in the fruit itself. It isn’t a perfect meat replacement due to the low protein content but does a bang up job in terms of texture. Make at least two tins’ worth. You can do it pulled pork/BBQ style and crisp it up a bit in the oven or air fryer at the end like carnitas, or try some traditional recipes - Sri Lankan curry, Indonesian gudeg, or any Thai curry/soup
I’m gonna get some tortillas and avos tomorrow to make some smashing tacos
Carnita’s sound rad, I’ve been wanting to try something Birra style. It’ll also give me a chance to try making the flat bread. e: I found this liquid dough recipe I’m keen to try. https://www.youtube.com/watch?v=Vk68HMjQiqc
It looks like durian. Do you process it from it’s spiky home or does it come processed?
I personally have only ever cooked with the tinned stuff that is thankfully processed. I grew up with my mum and other women in my life cleaning the fresh fruit though. It isn’t as spiky as durian, but it can be larger and heavier - and the worst part is all the sticky latex - only oil gets it off. Mum had a special cleaver for jackfruit that she’d sharpen to a fine edge before use, and a rag soaked in oil to clean the latex off every so often while cutting. Think she used gloves as well. Certainly made me very grateful for the tinned stuff even though it doesn’t hold a candle to freshly cleaned jackfruit
Wiki mentioned up to 55kg, which is more than some people. I’m pretty sure I’ve seen it for sale around Springvale central.
Yeah I haven’t actually checked it out for myself, but I wonder if might be the fully ripe fruit they’re selling. Unripe jackfruit is quite mild and a bit stringy and carries flavour well, which makes it a popular meat replacement, but the ripe fruit is syrupy sweet and pungent, completely different beast.
I’m keen on meat replacements and I recently got a slow cooker so I reckon I’ll give it a go.
That’s a perfect combination. Jackfruit was made for the slow cooker. Heaps of recipes out there, my tip is don’t skimp on the oil as there’s none in the fruit itself. It isn’t a perfect meat replacement due to the low protein content but does a bang up job in terms of texture. Make at least two tins’ worth. You can do it pulled pork/BBQ style and crisp it up a bit in the oven or air fryer at the end like carnitas, or try some traditional recipes - Sri Lankan curry, Indonesian gudeg, or any Thai curry/soup
I’m gonna get some tortillas and avos tomorrow to make some smashing tacos
Carnita’s sound rad, I’ve been wanting to try something Birra style. It’ll also give me a chance to try making the flat bread. e: I found this liquid dough recipe I’m keen to try. https://www.youtube.com/watch?v=Vk68HMjQiqc