This is our Tweed Crisp Jackfruit and it's one with the beautiful crisp arils and we
are just going to pick a couple of these today so there's quite a different array of ripeness
or maturity on these fruits so this beautiful big fruit here. I'm going to leave this on
the tree a little bit longer. The ones I am going to pick today are these lumpy looking
ones down the bottom. So if you look at the skin on these you can see that the segments
on the skin or the texture has opened up so behind this particular fruit is an immature
fruit and you can see that the texture or the segments is much tighter. This ones all
nice and open so this ones going to ripen up so I'm going to pick this and then we are
going to set it aside for a week or so until it goes soft and starts to smell like Jackfruit
and then we will cut it open. So when you cut it, it's going to bleed quite a bit of
latex. So it's a good idea if you actually oil your tools. So I haven't done that so
I am going to have to clean my secateurs afterwards. You just cut it from the tree and where you
cut it you will find it just drips latex. Make sure you don't get that on your skin
because it can burn your skin. Some people can react to latex sap so just be a bit careful
with that. You can set it aside until it stops bleeding so usually just set it aside on the
ground and I've also bought a wheelbarrow with us to carry these home because they can
be quite heavy so I'm just going to let the sap run from that stem and then we will pop
it in the wheelbarrow to take it home and I have got another one down the bottom here
this lumpy one is also ready to pick so we will set those aside for a week or so and
see what they are like then. Beautiful.
Pauline and I are going to cut up a Jackfruit here
and you know when they are ready because they are soft so if you can see that, that is denting
and you can also smell it so when I walked in this morning I could smell the wonderful
aroma of ripe Jackfruit so we know it is ready to cut. So Pauline is just going to cut through
to the core of the fruit so in the centre we will show you there is actually a core
running through the middle and that's surrounded by the Arils which is the bit that we are
after and we are going to pull it apart. They can be really sticky so we have got the paper to protect our table.
Maybe we can cut the core out actually. What do you recon.
So these bits here are the Arils and this is the bit that we want. This is the rags you can eat
this as a steamed vegetable if you want and this centre bit is the core so we are going
to discard that. But the seeds of Jackfruits are also edible. So what we are going to do
is we are going to separate the Arils and the seeds and we're going to discard the rags
and the core and the skin. So we are wearing gloves to keep our hands nice and clean and
stop all this sticky sap so you can see it's really sticky. That is the latex in the fruit
and if you put vegetable oil on your knife and your surfaces you will also protect them
from that very sticky sap. and these are the beautiful Arils so we just got a few different
plates here and we are going to put the seeds on one the Arils on another and we usually
pop the Arils in the freezer and what that does is it keeps them all nice and fresh and
means we don't have to eat them all at once and they also taste great frozen a little
bit like a weis bar frozen they are really really good. So I am tempted to just try a bit and see what it's like.
That's really nice so it's not a really strongly flavoured
one so it's got quite a delicate flavour for a Jackfruit. Some of them have very strong
rich tropical fruit flavours so this one is not one of the ripest ones we have had it
was picked a little bit green we think, we didn't think it would ripen up but it's actually
ripened up quite nice, we'll enjoy this. We would call it a B grade fruit this one so
it's not fully mature on the tree. This is what they call a soft Jackfruit there are
also Crisp Jackfruits and Crisp Jackfruits have much firmer Arils these soft Jackfruits
have very soft, slippery Arils which is another reason they are great frozen but they're also
the best type to dry so if you want to try dried Jackfruit the soft varieties are the
way to go and they are quite good eaten fresh as well if you like them when they are nice
and slippery. Freezing gets rid of that latex stuff as well. So the seeds we actually grow
these are our seedling Jackfruits and we also do a seedling Crisp Jackfruit it's the other
type. So these will turn into just what we call Jackfruit.
This is also a fairly small fruit for a Jackfruit they can easily be twice as big as this so we have had some of this
particular type with hundreds of Arils inside.
That's it. Cutting Up a Jackfruit.
So this is Pauline organising the Jackfruit to put them in the freezer and if you keep them in
their individual Arils you will find them much easier when you get them out. So these
are the Jackfruit that we froze last time, so what we are going to do with the one we
just cut up is we are going to flatten them out so you can see all the individual Arils
there. You can actually just bust off those Arils and they are really delicious eaten
straight out of the freezer. You can also make them into smoothies, use them in deserts
they are really versitile so once they are frozen that will keep in there for months
and you can just break bits off as you go so the key is to keep it relatively flat when you freeze it.