Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Jackfruit in Syrup
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 301
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 2 g
- Sugar
- 72 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
This treat of tropical jackfruit in sweet syrup is easy to make and excellent on its own or as a part of other desserts — especially the icy Filippino specialty halo-halo. Jackfruit has a mild, floral flavor that’s often described as a cross between pineapple and banana. The fruit takes on a bright yellow color when blanched and stewed in an easy sugar syrup. Making your own is simple and requires just two ingredients, but you can also buy it canned or jarred if you’re pressed for time or have trouble locating fresh jackfruit.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 301
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 2 g
- Sugar
- 72 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
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Directions
- Prepare an ice bath by filling a large bowl with water and ice. Set aside.
- Fill a large saucepan halfway with water and bring to a boil. Add the jackfruit and blanch for 3 minutes. Transfer the jackfruit with a slotted spoon to the ice bath to cool. Remove from the ice bath and cut into 1/4-inch-thick slices with the grain.
- In a medium saucepan, combine the jackfruit, sugar and 1 cup water and bring to a boil. Reduce the heat to medium and continue to cook, stirring occasionally, until reduced by half, 12 to 15 minutes. Remove from heat and allow the jackfruit to cool in liquid to room temperature. Refrigerate jackfruit in the syrup in an airtight container for up to 1 week.
Cook’s Note
Jackfruit is a large spiky fruit with sweet yellow flesh inside. Pick a jackfruit with skin that’s yellow-brown and soft to the touch. To prepare a whole jackfruit, first cut it in half lengthwise to expose the tender fruit within. Cut around the flesh in small sections avoiding the tough middle pith. Carefully pull the fruit pods out and discard the peel and tough pith. Remove the seed inside each pod. Continue until you have 1 pound of cleaned fruit needed for this recipe. If you have fresh jackfruit leftover you can serve it like you would any other fresh fruit or use it in fruit salad.
