Brisbane Local Food

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Onto our third jackfruit

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Comment by Sophie on March 26, 2021 at 8:41

good plan :) 

Comment by Doug Hanning on March 24, 2021 at 15:54

Thanks Sophie I will check it out. One of my lifelong mates is french( so I sympathise with you!) I facetime him quite often as he's in Vanuatu and I can get him to translate for me

Comment by Sophie on March 24, 2021 at 9:48

The ones I'm thinking of if you can find are called samoussas ti-jacques in reunionnaise creole - so amazing. Sorry can't find recipe right now but happy to help translate if you find one!

Comment by Doug Hanning on March 23, 2021 at 9:30

Oh yell yeah Sophie,  sounds like a plan.

Comment by Sophie on March 22, 2021 at 14:42

delish in curried samosas!

Comment by Doug Hanning on March 19, 2021 at 20:42

I did oil the knife but when its very ripe there is not much latex. If I dropped mine they would have exploded!

Comment by Christa on March 19, 2021 at 9:53

This jackfruit looks nice and yellow and ripe, do you oil your knife to cut it open.  I saw a video once where the grower dropped the whole fruit on the ground a few times before opening the fruit. It seemed to open better.  

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