Jack fruit (tender/immature) - 1 kg
Sodium hypochlorite - 25-50 g
Sterile water - 2l
Select good quality tender jack g Remove outer peel using a clean knife g Wash with sterile water with 10 % sodium hypochlorite g Cut the treated fruit into small pieces g Blanch the pieces for 3 minutes in hot water g Pack the pieces in LDPE bags using hand wrapper g It can be stored below 180 C for 10 days
