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.