Jackfruit Leather (Lempok Nangka) Recipe

 🥭 Recipe 2: Chewy Jackfruit Leather (Lempok Nangka)

This is a fantastic way to condense dozens of sweet, ripe jackfruit pods into a compact, shelf-stable snack that tastes like tropical candy.

What you need:

* 500g ripe jackfruit pods (seeds and rags removed)

* 1 to 2 tablespoons of sugar or honey (optional, depending on how sweet your fruit is)

* A squeeze of lemon or lime juice (helps preservation and brightens the flavor)

Step-by-Step:

   1. Puree the Fruit: Place your clean jackfruit pods into a blender or food processor. Blend until it forms a completely smooth, thick puree. Do not add any water.

   2. Cook Down the Liquid: Pour the puree into a non-stick pot or pan. Add your sugar/honey and the squeeze of lime juice. Cook over low heat, stirring constantly, for about 10–15 minutes. You want some of the moisture to evaporate so the puree thickens into a paste.

   3. Spread It Out: Line a baking sheet with parchment paper (or silicone mats). Pour the warm jackfruit paste onto the paper and use a spatula to smooth it out into a uniform, thin layer (about 3mm to 5mm thick). Avoid leaving the edges too thin, or they will burn.

   4. Dry It Out:

   * Oven/Dehydrator Method: Set your oven to its lowest possible temperature (around 60°C to 70°C). Bake for 4 to 6 hours. It is done when the top is no longer sticky to the touch and peels away easily from the paper.

      * Sun-Drying Method: Cover the tray with a clean mesh netting to keep bugs away. Place it under direct, hot sunlight for 1 to 2 days until it becomes leathery.

   5. Roll and Slice: Peel the giant sheet of jackfruit leather off the paper. Cut it into strips using a pizza cutter or scissors, roll the strips up like a fruit roll-up, and store them in an airtight container.