How to open the shell of jackfruit

The shell of jackfruit is thick and has a lot of mucus. It is recommended to use a knife to assist in cutting and wear gloves. The main methods include longitudinal incision, cross incision, segmented peeling, hot water softening, and freeze separation.

1. Longitudinal dissection

Place jackfruit upright and use a long knife to cut it vertically from the top down. The blade needs to be sharp enough to penetrate the hard shell, and white flesh and yellow fruit buds can be seen after cutting. It is recommended to place newspaper or plastic bags on the cutting board during operation to prevent mucus from contaminating the countertop. After cutting open, immediately apply cooking oil to the knife and hands to dissolve any remaining mucus.

2. Cross cut method

Make a cross cut on the top of jackfruit with a depth of about 2cm. Tear open the outer shell along the incision after turning the four corners outward. This method is suitable for fruits with higher maturity. After cutting, it is necessary to frequently rinse the blade surface with clean water to avoid the accumulation of mucus that may affect the operation. Using this method may cause the flesh of immature fruits to tear, and it is recommended to use other methods instead.

3. Segmental peeling method

Cut both ends of jackfruit and cut the fruit into 3-4 segments. Remove the outer shell along the edge of each upright section, and then dig out the fruit bud. This method is suitable for single person operation and can control the processing volume per time. The remaining uncut sections can be wrapped in plastic wrap and refrigerated. When handling, it is recommended to wear an apron. If the mucus comes into contact with clothing, it should be cleaned promptly with detergent.

4. Hot water softening method

The whole jackfruit is blanched in boiling water for 3 minutes and then taken out. The shell fiber is softened by heat and is easier to peel. High temperatures can cause some of the surface flesh to ripen, and the affected areas need to be quickly scraped off. This method can significantly reduce mucus secretion, but may affect the taste of the flesh near the fruit shell. After boiling, it is recommended to immediately cool down with ice water to prevent the continuous infiltration of residual heat.

5. Freezing separation method

Freeze the unopened jackfruit for 2 hours, and let the mucus solidify at low temperature to facilitate processing. After removal, quick operation is required to avoid overheating. Simply tap the shell lightly with the back of the knife to crack it. Freezing can cause changes in the texture of the fruit pulp, making it suitable for later use in making desserts or juices. The environment should be kept dry throughout the operation, as ice crystals formed by freezing may increase the risk of tool slippage.

It is recommended to choose a ventilated environment when handling jackfruit. People with mucous allergy should avoid direct contact. The fruit buds that have not been consumed can be soaked in light salt water to prevent oxidation, and stored in refrigeration for no more than 3 days. The shell and core contain rich dietary fiber, which can be boiled to remove astringency and stewed with meat. It is recommended to limit daily consumption to less than 200 grams per time to avoid excessive intake that may cause gastrointestinal discomfort. If there is skin itching or redness during the operation, immediately rinse with soapy water and seek medical examination.