I absolutely love what you’ve done with this and how you’ve utilised the jackfruit in such a original way. I’ve never personally cooked with but I’ve heard so many things about it. My husband is from Mauritius and they used to have a jackfruit tree in their backyard. They would normally use it in a curry and that instance they won’t use the ripe ones but the ones that are half half. Just told my husband about it and he asked me how did you manage it the gluey part between the skin and the flesh of he jackfruit?