After greasing your hands, cut the jackfruit breadthwise across the center into halves. Use the crumpled paper bits to wipe off the gum. Cut each half lengthwise successively into halves, quarters and one-eighth sections. After wiping off the gum, slice off the skin, remove the whitish core (the pith is too full of fiber) carefully with your knife. Discard the skin and the core. Chop the jackfruit pieces roughly to chunks and drop them into a vessel half full of water.