Anyone else tried jackfruit?
Posted: Tue Oct 19, 2021 7:57 pm
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.
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.