How do you prep (trim) a jackfruit before cooking (e.g., removing skin and core)?

Question

Learn the trimming process for a jackfruit including skin and core removal.

Answer 1

To prep a jackfruit, first oil your knife and hands. Then, cut the jackfruit in half, remove the core, and separate the bulbs from the skin and fibrous strands.

Detailed Explanation:

Prepping a jackfruit can be a bit messy due to its sticky latex, but with the right approach, it's manageable. Here's a step-by-step guide:

1. Protect Your Surfaces and Tools: Cover your work surface with newspaper or a cutting board that's easy to clean. Liberally oil your knife (a large chef's knife works well) and your hands with cooking oil (coconut or vegetable oil works great). This prevents the latex from sticking.

2. Cut the Jackfruit: Place the jackfruit on its side and carefully cut it in half lengthwise. If it's a very large jackfruit, you might need to quarter it.

3. Remove the Core: The core is the dense, fibrous part in the center of each half. Use your oiled knife to cut it out. Discard the core.

4. Separate the Bulbs: The edible part of the jackfruit is the bulbs (or pods). Use your fingers or knife to separate the bulbs from the skin and the fibrous strands. The fibrous strands are also edible, but they are often removed for a smoother texture.

5. Clean the Bulbs: Rinse the bulbs under cold water to remove any remaining latex or residue. Pat them dry before cooking.

6. Prepare for Cooking: Now that the jackfruit is prepped, you can cut the bulbs into smaller pieces as needed for your recipe.

Pro Tip:

If you find the latex is still sticking to your hands or knife, try using more oil or wiping them down with a cloth soaked in oil. For stubborn residue, a citrus-based cleaner can also help dissolve the latex.