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The
vitamin-rich jackfruit is among the
larger fruits cultivated in Malaysia.
Originated from India, the fruit is
grown in orchards. Ripe jackfruit exudes a
musty, sweet aroma for a day or two
before it is ready to eat. The flesh
can be stored in the refrigerator for
five to seven days and can be kept
frozen for more than two months. To
get at the succulent pulp, use a knife
to cut the fruit in half length-wise.
Wipe off the latex, carve out the
core, and then press down along edge
to separate the seedy sections. Pull
out each section, and then
use a knife to cut open the flesh and
remove the seeds. Immature fruit can
be boiled,
roasted, or fried, to be served as a
vegetable or in a curry. |
