I had no idea how to pick it or what to do with it. I figured maybe when I got it home and cut into it it would all seem clear. Nope.
No help here. This is not like any fruit I've ever come across.
(Not like any bread I've come across either.)
I looked up on the internet. Usually people bake it.
Well I'm not sold on it yet.
Melt chocolate over it!
ReplyDeleteIn Samoa they grill it - it's pretty good grilled :) It kinda tastes like a grilled potato... pretty good :)
ReplyDeleteNever had it myself, and I have to say, not sure I want to now! Sometimes you have to wonder what the FIRST person to try it was thinking... hmm, let's slice into the elephant-armadillo nut hanging from that tree?
ReplyDelete: ) P
How about trying it in stuffing - like, in a turkey. Maybe it's not quite bread-y enough for that...?
ReplyDeleteLove the adventurous spirit in you that bought it anyway! Yeah it's a strange kinda fruit/bread - may i suggest throwing it on a BBQ, everything barbecued seems to taste good :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI have never heard of bread fruit before.
ReplyDeleteIn St.Lucia and other Caribbean Islands they use breadfruit as a potato. They bake/steam it covered in a pan in the oven with other stuff like Dasheen (taro root) green Fig (green banana) green and ripe plantain. They eat it along side meals with sauces or in stews.
ReplyDeleteyou should not let the breadfruit get too ripe. It should be firm but not hard, and not soft. After cooking it should be starchy and slightly sweet like a yellow sweet potato.
MMMMMM barbequed sweet potato
ReplyDeleteYou can fry it like potato chips or wedges but do not add salt.
ReplyDeleteIt's not really a fruit, me thinks. It's starchy and more like a sprout.
I agree with Catonine! Steam/grill and eat with a soupy food, like fish in a marinade with tons of herbs. Also, Leave the skin on when you cook. It takes longer, but you get a much better flavor.
ReplyDeleteHere are my two favorite ways to cook breadfruit:
Steamed:
Without removing the skin, cut the breadfruit into about 6 slice-shaped pieces. Cut out the seedy stuff in the middle. Place them on end in a pot (add other starches like plantain or green banana if you want). Add 1/4 c salt and fill the pot with water. Cover and boil until very soft, about 1.5-2 hours.
Grilled (the Rasta way):
Build a fire or heat up your grill. Stick a whole breadfruit right on the fire. Rotate it every 10-20 minutes so that the skin is evenly blackened. After about an hour, take it off the fire, peel and eat!
Toast
ReplyDeleteBest way to eat this is thin sliced and deep fried.
ReplyDeleteUmmmm, is it just me or does it look like old gramma boobies?
ReplyDeleteThat is....weird...I'm with you. Not sold.
ReplyDeleteohhh, so jealous! I ate it all the time in Kiribati. There're two kinds of breadfruit (not sure how to differentiate), one is really good mashed with coconut milk, the other thinly sliced and deep fried.
ReplyDeleteYUM
i vote for the stew idea. a nice stewy gravy sauce makes anything taste good.
ReplyDeletei used to live in trinidad, west indies. down there oil down is a popular dish made from breadfruit. here is a link to a recipe for it.
ReplyDeletehttp://www.tntisland.com/oildown.html
where it says to use chadon bene you can use cilantro.
enjoy :)
It looks so strange....can do you eat this with brookly? Just try ;)
ReplyDeleteLooks like an Armadillo egg
ReplyDeletenever heard of it. you've got me curious. wil have to look that up
ReplyDeleteStep 1: Bin the bread fruit
ReplyDeleteStep 2: Drive to KFC
Step 3: goto step 1
I forgot to say eat the KFC at the end of step 2...
ReplyDeleteYou take two, put some ham between them, and there you go!
ReplyDeleteHeh...boobs. :)
ReplyDeletehey jorge!
ReplyDeletei just saw you in my new star magazine.
haha (:
Interesting. Maybe it needs butter?
ReplyDeleteJorge,
ReplyDeleteI hate to say it but the halved bread fruit looks like two female breasts inside out.
Looking at the other comments, glad I'm not the only one who thought "boobs" when I saw that picture, haha.
ReplyDeleteJUST found this blog.... you're awesome dude... just thought I'd say Hello!
ReplyDeleteI've never had it myself but I know there's a lot of it that grows in Hawaii and the South Pacific. I read the book Hawaii and I remember Michener explained what you do with it but for the life of me, I can't remember!
ReplyDeleteI always thought breadfruit was just this weird madeup fruit you find on those Harvest Moon games.
ReplyDeleteIt looks like it might become a Gremlin. Don't get it wet!
ReplyDeleteSome people make it into a jam here in the Philippines. Just cook it down and add some sugar.. it's a bit sour but good on toast.
ReplyDeleteHey Jorge,
ReplyDeletelove your blog. used to see you around kailua quite a bit.
anyway, it's definitely best if it gets a little on the softer/riper side. It becomes less starchy and potato like and sweeter. It's insanely delicious if you catch it at the right time. It's hard to describe, but it starts to smell a little sweeter when it's ready. The window is small before it gets downright funky and inedible.
What we did was cut the core out with a sharp knife and cut up some unsalted butter and brown sugar in the cavity to taste.
Here's a similar recipe:
http://www.ulucookbook.com/sample_recipes_breadfruit_Ulu.html
I think you can definitely use less (see: way less) butter. A block seems like overkill.
Oh and lastly, I vaguely recall you being in to cherimoya. The (Just Add Water stand) at the Kailua's Farmer's market had some beautiful organic ones. I think they go to all the markets. Leave us some!
This Bread Fruit looks like the "Petoskey Stones" that are sometimes found in Lake Michigan along the shoreline in Northwestern Lower Michigan...
ReplyDeleteYou can boil it until it is softer, about an hour, in some coconut milk. My favorite way!
ReplyDeleteThat looks sooo weird! I've never even heard of it! You have to tell us how it tastes.
ReplyDeleteBaked Stuffed Breadfruit Recipe
ReplyDeleteIngredients :
1 Firm unripe breadfruit about 1.5 kg
1 tablespoon Oil
1 Onion, finely chopped
1 teaspoon finely chopped garlic
250 g minced meat
1 fresh chilli, seeded and chopped
2 teaspoons ground corriander
1 teaspoon ground cummin
Salt and pepper
Oil or butter
Method :
Wash breadfruit but do not peel it.
Cut a small slice off one side so it will sit flat on the baking dish.
Cut another slice off the opposite side and scoop out the center of the breadfruit, leaving a thick shell all around.
Season the cavity with salt and pepper, and finely chop the scooped out breadfruit.
Heat oil and over low heat fry onion and garlic until soft and starting to color.
Add meat, chili, coriander and cumin and stir-fry until meat is brown.
Add the chopped breadfruit and a tablespoon or two of stock or water.
Cover and simmer for 5 minutes, then spoon the meat mixture into the cavity of the breadfruit.
Replace the slice to cover the filling.
Brush all over with oil or butter and place in an ovenproof dish.
Bake in a moderate oven, 180oC (350oF), for about 1 1/2 hours or until the breadfruit is soft enough to be pierced by a fine skewer.
Serve hot.
This comment has been removed by the author.
ReplyDeleteI'd suggest you add cheesefruit and winefruit to complete your meal... yeah sorry, French sense of humour. But seriously, if you like poi, I read it's a good substitute to taro. Or you can steam it with coconut milk in banana leaves.
ReplyDeleteHi, Jorge,
ReplyDeleteYou can find some breadfruit recipes here: http://www.recipezaar.com/recipes.php?foodid=18192
Fun fact: Capitain Bligh and HMS Bounty had gone to Tahiti to get breadfruit trees to transport to the Caribbean when the mutiny occured.
Cut it into slices, add a slice of balognafruit and some creamed mustardfruit juice.
ReplyDeleteBread Fruit? What is that? Never heard of it :D
ReplyDeleteʻUlu is so ʻono! My favorite way is to bake it, then after cooked, drizzle melted butter over and dip the pieces in honey. You can also peel and chop up the raw fruit and add it to a stew like you would potatoes.
ReplyDeleteBaked Rip Breadfruit (from the Taro & Breadfruit cookbook by Ellane Baker)
Choose a ripe breadfruit (ʻulu) that is soft. The sections of rind should be flattened and partially brown in color. Wash, and place whole ʻulu in pan containing just enough water to keep pan from burning. Bake at 350°F for 1 hour. Remove from oven, pull out core and stem, cut into halves and season with margarine and honey. If preffered, remove core and stem before baking and place 1 T margarine and 1 T sugar in cavity, and replace stem during baking period.
also am glad i am not the only one who immediately thought boobies.
ReplyDeleteIn the Marshall Islands they slice it thin and fry it, then salt the slices. Too much will give you the runs and an upset stomach.
ReplyDeleteHey Jorge dunno if you've seen this but it's pretty cool:
ReplyDeletehttp://springfieldpunx.blogspot.com/2009/05/lost-week-day-1.html
Oh My God! I love breadfruit!!! You have got to make tostones from it. Here's how my Puerto Rican grandma does it-> You cut it into cubes, kind of like the cubes you baked, fry them a little and before they're hard, you squash them into flat patties. Then you finish frying the patty. Salt it and eat it. It's one of my favorite foods in the world. Oh God, I want some now!
ReplyDeleteAaaah!! Excellent, you get your fruit and breads all in one serving!!! LOL
ReplyDeleteMake it like potato salad...it's really good! It has a similar texture to a potato and a similar starchy taste.
ReplyDeleteI think breadfruit is one of those things people eat because they have to. Like, they'd starve if they didn't.
ReplyDeleteI LOVE IT!!!!! En español se llama "PANA"... You can cut it in pieces and boil it (like you do with the potatoes) with salted water... when it's tender, trow over some extra virgin olive oil... delicious.. isn't sweet at all.. or cut it french fries like and fry it!!! (IMPORTANT!! Remove the core)
ReplyDeleteI don't know if you ever tried "tostones" it's like a plantain chip, but thicker.. well, in Puerto Rico we do it with Pana also.. check this out
http://lacocinanomuerde.com/recetas/tostones-de-panapen.html
Hope you like it.. buen provecho!!!
First you start off with a green one, I think that brown one is already too ripe...so you look for a large green one that is not too firm. Skin it if you can, and you can slice it up into thin slices, fry it, add salt and pepper, and eat it like french fries. Or you bake it in the oven whole with the skin (don't cut it up or anything) till the skin turns nice and dark brown and you can eat it plain like that or with butter...the best!
ReplyDeleteIt tastes awesome if you remove the core, stuff a stick of butter in it, and steam it for about 30 minutes. All the butter will melt into the pores and you can just cut it up and eat it warm.
ReplyDeleteI experimented with this while staying on Kauai...the best recipe I came up with was a "breadfruit boat". Make sure the fruit is ripe--kind of soft. I cut it in half and cored it, removing a bit more than I usually would for coring. I put them in a baking dish and lightly brushed them with melted butter. I put them in the oven for about 15 minutes at 350 while I did the filling. In a skillet I sauteed some onions, mushrooms, garlic, pork sausage, a chunk of chorriso, seasoned with S&P and some smoky paprika...drain the grease. You don't need to cook the filling all the way, just until it's not pink. Take the breadfruit out of the oven and dish the filling into each "boat". Top with jack cheese and place back in the oven for about 30-40 more minutes. Remove and let cool just a bit, then top with a dollop of sour cream and chopped cilantro.
ReplyDeleteYou don't eat the skin, but it really adds to the flavor. Just scoop the goo out of the boat. Yum!
I experimented with this while staying on Kauai...the best recipe I came up with was a "breadfruit boat". Make sure the fruit is ripe--kind of soft. I cut it in half and cored it, removing a bit more than I usually would for coring. I put them in a baking dish and lightly brushed them with melted butter. I put them in the oven for about 15 minutes at 350 while I did the filling. In a skillet I sauteed some onions, mushrooms, garlic, pork sausage, a chunk of chorriso, seasoned with S&P and some smoky paprika...drain the grease. You don't need to cook the filling all the way, just until it's not pink. Take the breadfruit out of the oven and dish the filling into each "boat". Top with jack cheese and place back in the oven for about 30-40 more minutes. Remove and let cool just a bit, then top with a dollop of sour cream and chopped cilantro.
ReplyDeleteYou don't eat the skin, but it really adds to the flavor. Just scoop the goo out of the boat. Yum!
I experimented with this while staying on Kauai...the best recipe I came up with was a "breadfruit boat". Make sure the fruit is ripe--kind of soft. I cut it in half and cored it, removing a bit more than I usually would for coring. I put them in a baking dish and lightly brushed them with melted butter. I put them in the oven for about 15 minutes at 350 while I did the filling. In a skillet I sauteed some onions, mushrooms, garlic, pork sausage, a chunk of chorriso, seasoned with S&P and some smoky paprika...drain the grease. You don't need to cook the filling all the way, just until it's not pink. Take the breadfruit out of the oven and dish the filling into each "boat". Top with jack cheese and place back in the oven for about 30-40 more minutes. Remove and let cool just a bit, then top with a dollop of sour cream and chopped cilantro.
ReplyDeleteYou don't eat the skin, but it really adds to the flavor. Just scoop the goo out of the boat. Yum!
You should do TOSTONES!!! A fellow Puerto Rican posted the recipe. They're the best!!! :oP
ReplyDeleteIts a pretty popular food item here in Sri Lanka... they curry it with:
ReplyDeletecoconut milk, turmeric, garlic, cumin seeds, and onion...
but if you don't like sticky consistency... you're not going to like this one...its like a gummier version of potato curry, but definitely an acquired taste!
I LOVE BREAD!!!!
ReplyDelete...Bread fFruit, though...? huh. no idea. never heard of it. Keep us updated on what you think of the stuff.
That's like when I bought Dragon Fruit - http://www.lusciousjuice.co.uk/images/dragon_fruit10.jpg - purely for the name.
ReplyDeleteCouldn't figure out how to eat it. Tasted horrible. But looks so cool :D
We make a curry out of bread fruit in Sri Lanka. It's pretty darn good! Actually, anything made into a curry is good! loL:O)
ReplyDeleteHaving lived in the islands for several years this was a staple for me.
ReplyDeleteThe best way to prepare this is roast it over an open flame until the outside is completely black, then peel off the skin leaving you with the potato like substance on the inside. It goes best with salted cod fish.
I was going to suggest "tostones", but two fellow Puertoricans beat me to it! You really really MUST try 'em! And like primary0 mentioned, it doesn't really taste or feel like a fruit - more like a sprout. Though, my mom likes these boiled with a bit of salt. Like someone mentioned, over here it is called "pana", but in the south it is also called "mapen". ^_^
ReplyDeleteHey there Jorge!
ReplyDeleteI had it for the first time in Maui... on the road to Hana... it was grilled or baked in a banana leaf. Some vendor on the side of the road sold it to me for a couple bucks. It was tasty.
Cheers,
jamie
(Beth and Justin's friend)
You roast it, Jorge!
ReplyDeleteBreadfruit is loved by many West Indians [like myself]. You roast it in the oven for about an hour or two.
Then cut it up into slices and fry it up till it's golden brown.
Have it with sausage or corn beef hash and eggs [my fave] and let your mind be blown!
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