What to do if jackfruit is not ripe enough

If jackfruit is not ripe enough, it can be accelerated by natural ripening, high temperature ripening, fruit ripening, wrapping ripening or rice jar ripening. The immature jackfruit contains more tannic acid and starch, which may cause oral astringency or gastrointestinal discomfort if eaten directly.

1. Natural ripening

Place jackfruit in a cool and ventilated place and let it stand for 3-5 days. The shell will mature when it emits a strong aroma and is elastic when pressed. During this process, ethylene gas will be naturally released, promoting the conversion of starch into sugar. Avoid direct sunlight or humid environments, otherwise it can easily lead to mold growth.

2. High temperature ripening

Wrap jackfruit with preservative film and place it at 25-30 ℃. High temperature can accelerate ethylene release. It can be placed in a dark place on the balcony or in a warm corner of the kitchen, and the fruit can be flipped daily to ensure even heating. Note that the temperature should not be too high, as exceeding 35 ℃ may cause the fruit pulp to spoil.

3. Fruit ripening

Store apples, bananas and other fruits with large ethylene release in a sealed manner with jackfruit. As a natural plant hormone, ethylene can activate the hydrolase in jackfruit, which can soften the pulp within 24-48 hours. It is recommended to open the bag for ventilation every 12 hours to prevent moisture accumulation and decay.

4. Package ripening

Wrap the whole jackfruit with newspaper or cotton cloth, and spray a small amount of water on the outer layer to keep it wet. The package can lock in ethylene gas and prevent moisture from evaporating too quickly. Daily inspection of fruit condition is required, and if brown spots appear, ripening should be stopped immediately.

5. Rice jar ripening

Bury jackfruit in dry rice, and use the moisture absorption characteristics of rice and the closed space to accumulate polyethylene. The rice grains need to completely cover the fruit, and after 2-3 days, they should be taken out and observed for maturity. This method is suitable for green peel jackfruit with high hardness, but attention should be paid to insect and mold prevention.

During the ripening process, it is recommended to check the bottom of the fruit daily. If there is a noticeable aroma and the distance between the fruit spines increases, it is a sign of maturity. The mature jackfruit should be eaten as soon as possible and stored in cold storage for no more than 3 days. If the flesh turns black or oozes mucus, it has deteriorated and cannot be further ripened. For those who are pregnant or have gastrointestinal sensitivity, it is recommended to choose fully mature jackfruit to avoid anaphylaxis caused by protease in immature fruit. During daily storage, the white pectin can be removed by cutting it open, and soaking the fruit pulp in salt water can reduce allergenicity.