The Jackfruit

So, as you all know, Michael and I are really into other cultures, but this is how things can go way wrong when you get too adventurous. So, we are at the local asian store we always go to buy some of our staples (dried seaweed, peeled garlic, kimchee, lop chong, etc.) and we see this new fruit we have never seen before. It is marked as a "special" for $1.29 a pound. Almost everyone in the store (mostly Asians) has one if not two of these in their basket. I mean they are going crazy over it. So, we think, why not give it a try, so we buy one. Now, mind you, these are HUGE fruits, so our "special" jackfruit costs us $30, but at that this point, we are already checking out and don't want to return it. :) so, we get home and get on google to find out how to cut this and what to do with it. It ends up it is a big, sticky mess to cut these things up. When you cut into it, it oozes this sticky white stuff that google says people used to use for glue. So, you have to put oil on your hands and on the knife to cut it up. So, we start the task as follows.

The table prep.

The oil prep.

The inside of a jackfruit. The only edible part is the yellow stuff surrounded by all the sticky white stuff. just imagine how fun cleaning this fruit was. :)

The finished product.

Michael rinsing before we put it in ziplocs.

Thank goodness, people of google gave us the forewarning to protect our butcher block from the stickiness. We were able to just wrap all the remains up in the trashbag and throw it out. Overall, it was a very labor intensive process, but we have found some cool recipes already. As I write this, I am trying to make some Jackfruit chips, which everyone online says are delicious. I will keep you posted.