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วันอาทิตย์ที่ 27 มิถุนายน พ.ศ. 2553

Fresh Jackfruit in Syrup

When a jackfruit tree is in full bloom, the huge oval-shaped fruits with their spiky covering hang heavily form the branches. The flesh inside the covering is a golden-yellow color. Jackfruits can be bought by the kilo, already peeled and sliced, from wet markets in many areas of Southeast Asia. They are also available canned.

1 kg (2 lbs) fresh or canned jackfruit flesh, sliced into short strips
500 ml (2cups) water
500 g (2 cups) sugar

1. Wash the jackfruit strips well. Bring 250 ml (1cup) of the water to the boil in a saucepan. Drop the jackfruit strips into boiling water and cook over medium heat for 1 minute or until soft. With a slotted spoon, remove jackfruits from liquid and place in a heatproof bowl. Reserve liquid.

2. Add remaining 250 ml (1 cup) or water to the reserved liquid. Stir in sugar and simmer over medium heat for about 15 minutes or until sugar has completely dissolved and a slightly thick syrup has formed.

3. Pour syrup over jackfruit strips. Set aside for 1hour to cool before serving. Serve at room temperature. Alternatively, chill in a refrigerator for a few hours before serving...