Blog Posts by Jack of all Fruits

Our Youtube channel! / Published January 17, 2017 by Josephine Liang

Josephine Liang

Our Youtube channel!

Do you want to stay up to date with Jack of all Fruit's progress? Subscribe to our Youtube channel for fun clips!

Way to go! / Published January 16, 2017 by Josephine Liang

Josephine Liang

Way to go!

Another day, another weekly/ bi-weekly three-way/ four-way Google hangout with this all girl power group! Here we are, at our planning meeting for the pitch and concept video, putting months of hard work, debates, negotiation, experiments, tears, laughter, and love for food innovation into 120 seconds or less.

Glad to commemorate this incredible journey with this typical photo. Thank you Thought for Food for one hell of a ride!

Fan Club! / Published January 15, 2017 by Josephine Liang

Josephine Liang

Fan Club!

Oh me oh my! We have more than 100 fans on Facebook! Thank you for your love and support.

Check out our Facebook page, where we post the latest updates and amazing food innovation and sustainability news from around the globe!

Live Testing! / Published January 15, 2017 by Josephine Liang

Josephine Liang

Live Testing!

Check out this tasting with a chef of 14 years experience from London! He recommends it for his restaurants especially as an option for vegetarians, and most importantly, thinks it is delicious.

We have held tastings for 20 people with positive reviews, praising the texture, taste, and most importantly, the positive impact on the community.

Check out the video here:

From raw jackfruit to cooked cutlets - prototyping madness! / Published January 15, 2017 by dhanishta meetoo

dhanishta meetoo

From raw jackfruit to cooked cutlets - prototyping madness!

The jackfruit was washed to remove twigs and dust particles and then sliced, peeled, trimmed and cut into small cubes.

A chemical dip is then performed. This is to ensure the jackfruit maintain its texture, color, and also has an extended shelf life. After some experimentation, we used a chelating agent, citric acid, which binds to the metal ion to sequester divalent ions, since the presence of copper ions is essential for PPO to be active. There is still room to explore on different agents.

They were then blanched at approximately 95 degrees Celsius for 15 minutes. Blanching inactivates enzymes which are responsible for browning. Care is taken that the jackfruit is neither under blanched as this will stimulate enzymes which is worse than no blanching nor over blanched that can result in cooked texture and quality loss.

Furthermore, the jackfruit were left to cool for around 15 minutes and then sealed in a plastic bag which was left in the freezer for 5 days.

Afterwards, the frozen jackfruit was thawed for about 15 minutes at room temperature. The pre treated jackfruit were boiled for 15 minutes and then they were left to cool.

After cooling, the jackfruit was mashed and mixed with boiled potatoes and spices and made into shape of cutlets. Finally, the cutlets were fried and served hot.

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