I first tasted young jackfruit when I was working at Candlenut. While familiar with the highly perfumed ripe fruit, I hardly encountered it in its unripe form. We had a supplier who would bring us produce from Tekka market, and it arrived from the market as uniformly cut, white chunks. Young jackfruit has notoriously sticky sap, so hands had to be greased thoroughly when handling it. We would cook it in water until it was tender, transforming it from something that was far too resinous and tannic to eat raw, to a vegetable that was tender to the tip of the knife.
On young jackfruit
On young jackfruit
On young jackfruit
I first tasted young jackfruit when I was working at Candlenut. While familiar with the highly perfumed ripe fruit, I hardly encountered it in its unripe form. We had a supplier who would bring us produce from Tekka market, and it arrived from the market as uniformly cut, white chunks. Young jackfruit has notoriously sticky sap, so hands had to be greased thoroughly when handling it. We would cook it in water until it was tender, transforming it from something that was far too resinous and tannic to eat raw, to a vegetable that was tender to the tip of the knife.