It’s jackfruit season! Here are some business ideas for your crop of lanka.

Jackfruit Marmalade with Rags

Ingredients:

500 g jackfruit rags and pulp trimmings,
finely chopped
500 g white sugar
30 mL/2T calamansi juice
Processing Tools:
cooking pots
cooking stove
ladle
measuring cups
preserving jar
plastic cap seal

Procedure:
1. Wash the rags and pulp trimmings using potable water and rinse using 20-30 ppm chlorinated water.
2. Place jackfruit and sugar in a cooking pan and mix well.
3. Cook the mixture over medium heat and stir occasioanally to prevent scorching. Add the calamansi juice once the mixture starts to thicken. Continue cooking over low heat.
4. When finished, hot fill the marmalade into sterilized jars. Exhaust jars for 10 minutes and seal at once. Label jars.

Dehydrated Jackfruit

Ingredients:

60 kg jackfruit pulp
30 kg white sugar
30 L water
60 g sodium metabisulfite
60 h sodium benzoate
180 g citric acid

Procedure:

1. Wash jackfruits and rinse with chlorinated water (100 ppm).
2. Slice into halves along the lateral axis.
3. Remove the pulp and its seeds.
4. Prepare the sugar syrup by combining the 30 kg white sugar and 30 L water.
5. Allow syrup to boil. Add the jackfruit pulp and continue to boil to desired softness. Allow the mixture to cool.
6. Once cooled, add the preweighed preservatives.
7. Soak the cooked jackfruit pulp for 24 hours.
8. After soaking, drain and rinse with boiled and cooled water.
9. Place drained samples on trays, then dry at ambient humidity with a temperature of 70OC for 8 hours.
10. Allow dried samples to ‘sweat’ overnight.
11. Pack in laminated tin foil and keep in opaque plastic containers at ambient temperature until use.

Jackfruit and Shrimp Balls

Ingredients:
3 c unripe jackfruit pulp, finely chopped
4 eggs
1 onion, minced
2 cloves garlic, minced
1 tsp. grated ginger
5 large shrimps, peeled, deveined, and chopped
2-3 tsp fish sause
1/2 c all-purpose flour
6 quail eggs
cheese, cubed
sweet ham, cubed
breadcrumbs
vegetable oil for deep frying
salt and pepper

Procedure:

1. Boil jackfruit for 3 minutes or until tender. Set aside.

2. Combine eggs, garlic, onions, and ginger.

3. Add shrimp, fish sauce, boiled jackfruit, and flour. Season with salt and pepper.

4. Shape into small meatballs about 1 1/2-2 inches or so, enclosing in each a cube of cheese, a quail egg, and ham.

5. Coat with flour, eggs, and bread crumbs.

6. Deep fry until golden brown.

*Serves 4-6

No-Bake Jackfruit Cheesecake

Ingredients:

Crust: 1 1/2 c graham crackers, crushed
2 tbsp. toasted pinipig
1 tbsp. pili nuts, chopped
1/2 c fresh butter, melted
Cheesecake Filling:
1 pk (225 g) cheesecake, softened
1/2 c sugar
3 sachets unflavored gelatin
4 tbsp. pandan water (from 5
pandan leaves boiled in 1 c water
1 pk all-purpose cream
2 c chopped ripe jackfruit
Topping: 1 pk all-purpose cream
1 drop almond extract

Procedure:

1. For the crust: In a bowl, mix graham crackers, pinipig, and nuts. Pour butter evenly over mixture and mix well. Press in an 8” round spring form pan. Place in a chiller/freezer while making the filling.

2. For the cheesecake filling: In a bowl, beat cream cheese until smooth. In a glass measuring cup, dissolve gelatin in pandan water, then mix with the cream cheese. Add sugar, almond extract, and all-purpose cream. Blend into a smooth paste. Pour into graham-lined dish, then chill/freeze to set.

3. Garnish with fresh langka, cherries, and mist lemon.

*Serves 6

This appeared without a byline in Agriculture Monthly’s December 2014 issue.