Just like papaya and mango, jackfruit can be dried successfully to a sweet fruit snack. Choose a firm ripe jackfruit flesh for optimum quality.
- Gather firm ripe jackfruit flesh. Slice it into halves.
- Add white sugar (30% by weight) to jackfruit flesh. The sugar is allowed to melt in jackfruit. Another method of syruping is by quick process in which the slices are boiled in 25% syrup until slightly transparent.
- Add 0.1% of sodium erythorbate (1 g for every kilogram of slices). Mix thoroughly.
- Let stand for at least 18-20 hours. Drain. Rinse slices with running water.
- Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65ºC for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
- Remove from trays and loosely pack dried jackfruit in ordinary plastic bags and store at ambient condition for 18-24 hours.
- Roll in confectioner’s sugar and remove excess coating through straining.
- Pack and seal in OPP or PE plastic bags of 0.003″ thickness.
- Store in dry and cool place.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.