Ready to Cook Tender Jack Fruit

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Ingredients

  • Jack Fruit (tender/immature) – 1 kilo gram
  • Sodium Hypochlorite – 25-50 grams
  • Sterile Water – 2 liters

Method

  • Remove outer peel using a clean knife
  • Wash with sterile water with 10 % sodium hypochlorite
  • Cut the treated fruit into small pieces
  • Blanch the pieces for 3 minutes in hot water
  • Pack the pieces in LDPE bags using hand wrapper
  • It can be stored below 180 C for 10 days