If you’re a fan of raw jackfruit but frustrated by its short seasonal availability, there’s a perfect solution — brining! Raw jackfruit, known for its meat-like texture and impressive health benefits, is typically available only from March to June. Fortunately, by using a traditional preservation technique involving salt and potassium metabisulfite, you can extend its shelf life and continue enjoying it throughout the year. This method is ideal for home cooks and small food entrepreneurs, as it doesn’t require fancy equipment. Plus, when done right, the brined jackfruit maintains its original taste and texture beautifully.
Brining not only keeps jackfruit fresh but also ensures it remains a nutritious choice. Compared to staples like polished rice and wheat, jackfruit boasts a significantly lower glycaemic index of 17, making it a better option for those watching their blood sugar. It’s also high in fibre, promoting digestion and helping you stay full longer. The brining process involves layering sliced raw jackfruit (ideally from the varikka or koozha types harvested at 3 to 3.5 months) with rock salt inside a disinfected jar, then topping it with a potassium metabisulfite solution. Sealed tightly and stored in a cool, dry place, the jackfruit can last for months without losing its flavour.
When you’re ready to cook, just soak the brined jackfruit in lukewarm water for a few hours to remove excess salt. It can then be used in a variety of dishes — from spicy curries and stir-fries to traditional snacks. Whether you’re a jackfruit enthusiast or a home chef looking to add something unique to your pantry, this preservation technique allows you to capture the essence of the season and bring its taste to your table all year long. So next jackfruit season, don’t just enjoy it fresh — save a little for later too!
