Dried jackfruit

1. Separate the segments, remove the seeds and tear each in half (in 3 or 4 if large). Do not cut too small, jackfruit shrinks a lot.

2. Stir the salt, sugar and lemon juice into a basin of water until dissolved, soak the jackfruit for 10 to 15 minutes, then drain.

3. Line a tray with baking paper and lay the pieces in one layer, not touching.

4. Heat the oven to 130°C and dry for 1 hour, then take out and turn the pieces.

5. Lower to 100°C and dry for about 30 minutes more. If still not dry, give it 30 minutes at 110°C.

6. Cool fully on the tray so it crisps before packing.

Tips

• Do not open the oven door often; the lost heat dries the pieces unevenly.
• Rub lemon or oil on your hands and knife when separating the segments to avoid sticky jackfruit sap.

Storage

Keep in a closed glass jar or zip bag in a cool dry place out of sun. Eat within a few weeks and discard if damp, chewy or off-smelling.

• 129 kcalEnergy
• 2.2 gProtein
• 31.6 gCarbohydrate
• 0.8 gFat
• 1.9 gFibre
• 487 mgSodium

An estimate for reference only, not medical advice.