How to Make Sri Lankan Dried & Fried Jackfruit Strips

Some things remind you of home. The smell of jackfruit strips frying in coconut oil? Oh, that's definitely one of them. This isn’t some shiny, packaged snack from a supermarket shelf. It’s proper old-school Sri Lankan stuff. Made slow. Made right.

I remember my grandmother sitting on the kitchen floor, a massive jackfruit cracked open beside her like some jungle treasure chest. She’d pull out the golden bulbs carefully—like handling gems. Not a word said. Only the soft "thunk" of the knife as she chopped.

Step One. The Jackfruit.

You need a ripe but firm jackfruit. Not the soft mushy ones for curry. The young ones are best—when the flesh is pale yellow, slightly sticky. Pro tip: rub oil on your hands and knife, or you’ll be peeling glue off your fingers for days.

Cut the jackfruit into manageable pieces. Like thin strips. Not too thick—because they won't dry properly. Not too thin—because they’ll burn. Somewhere in the middle. That sweet spot.
Don’t ask me how thick exactly. You’ll know when you cut it.

Step Two. The Drying.

Here’s where patience comes in. You can’t rush this. Lay the jackfruit strips on a large mat, spread them out. Like drying laundry on a hot village afternoon. Make sure no piece overlaps the other.

Sun-dry for 2 or 3 days. Depends on the weather. If it rains, you're out of luck. Keep them inside till the sky clears. The strips should become leathery, bendy—but dry. Snap one to check. It shouldn’t break. Just bend, like a tired old man stretching his back.

Step Three. The Frying.

The fun part. Heat coconut oil in a deep pan. A lot of oil. You want the strips to swim—not wade—in the oil. Fry them in small batches. Don’t overcrowd. If you dump the whole lot in—bad idea. They’ll stick, clump, burn.

Fry till golden brown. Crisp. Smells incredible. Like the roadside kadé stalls near Colombo bus stands. You’ll know when they’re done.

Fish them out with a slotted spoon. Drain on paper towels. Resist the urge to taste. Well, maybe one. Or two.

Step Four. The Finishing.

Some sprinkle salt. Others—chili powder. Depends how wild you’re feeling. My uncle used to toss his with a pinch of sugar. Said it reminded him of school lunch packets. Strange guy.

And that’s it. Sri Lankan dried & fried jackfruit strips. Crunchy. Sweet. A little smoky from the oil. Perfect with tea. Or sneaked straight from the jar late at night. You know the way.

Funny how a simple fruit can bring back so much.

A Little Note.

Don't store these in the open. They’ll soften in this damn humidity. Glass jar. Tight lid. Or they lose the crunch. And who wants soggy jackfruit strips? No one.