Jackfruits fresh from the market:
Before getting the cutting started, its best to stand by a bucket of oil and apply generous amount onto the knife and hands otherwise it'll be hard to get rid of the slimy stuff (white-ish liquid at the heart of the fruit) which can even be used as glue. Once the hands or knife got stained, apply oil even during the cutting process. You need a sharp knife to cut the fruit:
messy business to get the pockets of flesh out:
Done! Now the pieces are ready to be eaten. It's also common to cover them in flour and fry them in oil.
Even the remaining seeds can be eaten after they are steamed (similar to chestnuts which are fried though):
The jackfruit (Artocarpus heterophyllus) is a species of tree of the mulberry family (Moraceae) native to parts of South and Southeast Asia. It is well suited to tropical lowlands. Its fruit is the largest tree borne fruit in the world, seldom less than about 25 cm (10 in) in diameter. Even a relatively thin tree, around 10 cm (4 in) diameter, can bear large fruit. The fruits can reach 36 kg (80 lbs) in weight and up to 90 cm (36 in) long and 50 cm (20 in) in diameter. The jackfruit is something of an acquired taste, but it is very popular in many parts of the world. The sweet yellow sheaths around the seeds are about 3–5 mm thick and have a taste similar to that of pineapple, but milder and less juicy.
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the king of fruit, loved by locals, hated by most travellers - native to Malaysia and Indonesia
main dish, rice dish | Malay A Malay rice dish specialty from the east coast (Kelantan, Terengganu), liturally it means "Rice Salad"