Roasted / boiled jackfruit seeds

To roast: - Preheat oven to 400F. - Remove the slim membrane that covers each seed. - Each seed is covered by a hard, thin shell. When you bake the seeds, this shell will automatically crack open. Then you can peel the baked seeds before you eat them. - Roast in the oven for 20 minutes at 400F. - How long you roast depends on the type of texture you want from your jackfruit seeds: if you cook them longer, they get a potato-like, dry texture and taste like chestnuts; if you roast them less, they will be more moist and creamy. To boil: - Add the jackfruit seeds to a pot. - Pour enough water to cover jackfruit seeds with an inch of water above the seeds. - Bring the water and seeds to a boil. Lower the heat and cover the pot. - Let the seeds boil for 25-30 minutes or until soft. - Check for doneness by pushing a knife/fork/tooth pick. It should go in easily, similar to a cooked potato. - To peel, first let the seeds drain and dry. Wet seeds are very slippery and difficult to handle. The skin covering the seed is thick, similar to shrink wrapped plastic. Some seeds crack open making it easier to peel with your fingernails, but others might need help with a knife. Be careful when you peel, the skin can be sharp, like hard plastic. When you peel away the outer, white skin, you can leave the thin, brown layer underneath because it is edible. - The flesh inside the seeds is off-white and should be soft and creamy like red potatoes. Enjoy!