How to clean, store and preserve Kathal (Jackfruit)

Kathal, also known as jackfruit, is a quintessential part of Indian cuisine, so much so that this vegetable is also known as vegetarian’s meat for its unique texture and taste. Indians and their love for Kathal are beyond words, but this delightful vegetable may look tough to cut and clean. If you are new to cooking and want to cook Kathal, then here are some pro tips to clean, cut, store and cook Kathal at home.Here’s all you need to know about Kathal and its interesting delights.

Why Jackfruit?
Rich in nutrients, including vitamin C, potassium, magnesium, vitamin B6, fiber and antioxidants like flavonoids and phytonutrients, jackfruit makes for a healthy and delicious fruit that is enjoyed as a vegetable in its unripe version. However, it is tough to cut and clean this vegetable as it has a pricky outer layer and sticky flesh, which releases starchy fluids, which requires proper cleaning of the fruit. Here’s your guide to cleaning, cutting, and storing Kathal like a pro!
Cleaning Jackfruit
Wash the whole jackfruit under running water. Nicely, remove the outer layer using a knife.
Next, to remove the sticky, starchy juice from jackfruit, start by applying vegetable oil to your hands, knife, and cutting board.
This helps prevent the sticky latex from sticking to the surfaces. Cut the jackfruit into cubes. You can also use the seeds to make vegetable delicacies.

Next, soak the kathal cubes in a bowl of cold water and add 1 teaspoon salt for a few minutes to reduce stickiness. Use a paper towel to pat dry, or rinse nicely under running water. This process helps minimize the starchy residue, making the jackfruit easier to handle and prepare for cooking or storage.
Storing Jackfruit
If you plan to use jackfruit immediately, store the cleaned pods in an airtight container in the refrigerator for up to 3–4 days.
Freezing Jackfruit
To store jackfruit for a longer period of time, freeze the cleaned pods. Arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or container, removing excess air to prevent freezer burn. Frozen jackfruit can last for several months.

Preserving Jackfruit
Pickling
Create a brine with vinegar, water, sugar, and spices like mustard seeds, peppercorns, and cloves. Bring the brine to a boil, then pour it over packed jackfruit in sterilized jars. Seal and store in a cool, dark place. Allow flavors to develop for a few weeks before consuming.
Indian style-pickle
Another easy way to relish jackfruit throughout the year is by making a simple pickling by mixing parboiled kathal with mustard oil, spices and herbs, and then sun-drying it for days to transform into a spice-rich pickle.
Sun dry
Take clean Kathal pieces and place them on a tray to sun dry so that the moisture evaporates. Keep them in airtight containers and refrigerate.
Air fry/Bake
Another easy way of removing the moisture and storing kathal is by air-drying the kathal and mixing it with salt, turmeric and mustard oil. Once done, refrigerate and rehydrate it by placing it in water right before cooking.
Tips for handling jackfruit
Oil application
Coat your hands and knife with vegetable oil to prevent sap from sticking. Clean up with citrus-based cleaners or vegetable oil to dissolve sap residue.
Use gloves
If you are sensitive to latex or have allergies, wear gloves when handling jackfruit.
Utilize all parts
Seeds can be added to the sabzi or curries or roasted or boiled for a snack, while the fibrous strands can be cooked and used in curries or stir-fries.