Anyone else tried jackfruit?

[juana_b]

A friend gave me 150+ lbs of jackfruit. After countless hours of processing it(takes a good hour to clean ONE with coconut oiled hands and knife), pressure cooking it, fermenting, and doing a boka run compressing foreshots and heads(wide open for hearts) and compressing tails, wound up with something amazing. It's very worth the work. Like nothing you've ever had.
These are a larger variety of jackfruit, some are about 4-year-old child size. Other challenges: There's about an 8 hour window from peak ripeness to rotting moldy mess. Oiled hands and knife are necessary as I can only describe the sap as being like a fresh tube of butyl rubber.
Being the first try, I did add sugar. On the next one I will not add sugar and will document numbers(So f'ing worth the work).
If you've never had it, it tastes kinda like juicy fruit gum.
So this one is called Juicyhooch.

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