The easiest way to peel jackfruit

The simplest way to peel jackfruit is to cut it in half, dig out the middle core, and then separate the pulp from the peel by hand or spoon.

Place jackfruit flat on the chopping board and cut horizontally from the middle with a knife. After cutting open, the white core in the middle can be seen. This part of the fiber is thicker and inedible, and needs to be removed with a knife or spoon. After processing the core, the connection between the flesh and the skin becomes loose. At this point, the yellow flesh can be directly peeled off from the outer skin by hand, or gently scraped along the inside of the skin with a spoon. If the fruit pulp is sticky, you can apply a small amount of cooking oil on your hands or wear disposable plastic gloves for operation.

The flesh of some jackfruit with high maturity will naturally separate, and the flesh can fall off by gently pressing the skin. If the flesh is tightly adhered, you can first use a knife to cut a shallow opening at the junction of the flesh and the skin, and then use tools to pry it up. Attention should be paid to removing any remaining white fibers from the peeled fruit pulp, as these fibers can affect the taste. It is recommended to use sharp knives throughout the entire process and place a damp towel under the cutting board to prevent slipping.

When processing jackfruit, it is recommended to select the fruit with moderate maturity. If it is too ripe, it is difficult to peel the pulp, and if it is too ripe, it is easy to become soft and rotten. Before operation, the knife and hands can be coated with cooking oil to prevent adhesion. The peeled fruit pulp should be consumed as soon as possible or stored in refrigeration. If long-term storage is required, the fruit core can be removed and the flesh can be packaged and frozen, but the taste will be slightly softer after thawing. Jackfruit core can also be eaten after being washed and boiled. It is rich in starch and minerals and has a unique flavor.