Since learning what a Jackfruit was, I’ve kept an eye out at my local Publix to give one a try. This weekend, I finally saw one that actually looked and felt ripe without starting to rot. It came in at just under 14 lbs and had surprisingly little latex. After cutting in half and taking out the center latexy portion, I was easily able to flip it inside out and start separating the flesh from the seeds (which was actually the most laborious part of the whole operation). I filled up two gallon ziplock bags with what I didn’t eat and stuck them in the freezer.

This was yellow fleshed and tasted like sweet juicy fruit bubble gum. It had less juice than I was expecting and not mushy. From reading about the different varieties, I assume this is one of the crunchy varieties. Does anyone know what the typical commercial varieties are? It came from Coast Tropical, product of Mexico.