For many home cooks in India, the sight of a whole coconut or a spiky jackfruit can be daunting. The challenge of breaking them open and preparing them often leads to hesitation at the market. Celebrity chef Kunal Kapur has now addressed this common kitchen fear, sharing what he calls the "easiest and most accurate way" to handle four notoriously tricky produce items.
Conquering the Coconut with Its Natural Lines
In a recent Instagram video posted on January 6, 2026, Kapur began with the coconut. He acknowledged that while it's commonplace in South India, many in the North are unsure how to crack it open, especially when needing the flesh for chutneys. His simple hack requires no special tools, just an understanding of the fruit's anatomy.
"A coconut has three natural lines," Kapur explained. The method involves firmly tapping a knife or a heavy object directly along each of these three lines, avoiding the front or back. This causes the shell to crack cleanly, allowing the water to drain. He then flames the shell for 2-3 minutes to burn the outer fibres, which helps the flesh separate easily after the coconut is cooled in water. Once peeled with a peeler, it can be cut as desired.
Zero-Waste Techniques for Broccoli and Cabbage
Moving to vegetables, Kapur demonstrated a brilliant method to cut broccoli without any waste. Instead of chopping the florets from the top, which often leads to crumbling, he advised cutting along the main stalk while rotating the head. "Keep rotating it, and its florets will automatically separate... see the wastage... almost nothing," he said. He also highlighted that the stalk is edible, often tastier than the florets, and can be peeled and eaten raw, sliced, or diced.
For cabbage, the chef's approach ensures clean and precise cuts. After removing the loose outer leaves, he focuses on the central stem. Using a top-down motion with a knife, he removes the hard core. To shred the cabbage finely, he flattens the leaves before cutting. For a dice, he first cuts thicker strips and then turns them crosswise to chop.
Tackling the Sticky Challenge of Jackfruit (Kathal)
The final and perhaps most intimidating item was the jackfruit, or kathal, known for its sticky, glue-like sap. Kapur's method is a game-changer, emphasizing preparation and patience. He starts by keeping a bowl of cold water mixed with salt and turmeric ready to prevent blackening. The key is to oil only the non-dominant hand and the knife blade.
He explains that the sticky white latex is the fruit's defence mechanism. The trick is to let it drip out naturally, scrape it off, and continue cutting without rushing. Once broken down into chunks, the pieces are immediately placed in the cold turmeric water. After about 10 minutes, they are ready to cook. "Don't be afraid of a big knife... follow the right method, and see, it's very easy, it will be fun," Kapur encouraged his followers.
Through this detailed tutorial, Chef Kunal Kapur has demystified the process of handling these common yet challenging ingredients. His practical hacks empower home cooks across India to buy and prepare coconut, jackfruit, broccoli, and cabbage with confidence, reducing waste and saving time in the kitchen.
