JACKFRUIT (PREORDER)

~20 lbs Jackfruit aka "Nangka", "Jaca Fruit", "Bo-Luo-Mi", "菠萝蜜", "菠蘿蜜" Jackfruit has thick, green bumpy skin with plump, stringy pods. It is usually in an oblong shape and around thirty-five pounds but it can grow much heavier. The flesh is mango-like yellow color. Fresh underripe jackfruit is usually cooked as a vegetable in a savory dish. The underripe jackfruit has a meaty firm texture and a taste some people describe as similar to pulled pork. When ripe, these pods have a sweet banana-like quality and are often eaten as fruit. One tip for handling the fruit is to put oil on both your hands and the knife because the fruit contains a very sticky, white, rubbery latex that is hard to handle otherwise. Handling Tip Selection Ripe jackfruit has yellowish-green skin while unripe jackfruit has dark green skin. Ripe jackfruit has a strong fragrance that some describe as a mix of banana and stinky cheese. Storage Jackfruit should be stored at 54°F - 58°F (12°C - 14°C) with a relative humidity of eighty-five to ninety-five percent. The typical shelf life is four to six weeks. Jackfruit is an odor producer. Do not store jackfruit with odor-sensitive products. Jackfruit is sensitive to ethylene, a naturally occurring gas that regulates ripening. Do not store jackfruit with high ethylene-producing products to extend shelf life.  Jackfruit is sensitive to chilling injury at storage below 54°F (12°C). Symptoms include dark-brown discoloration on the skin, pulp browning, and off-flavor development.