Cooking breadfruit

Ulu-give

Breadfruit is edible at all stages, and there are lots of good recipes.  I only know one, but it is good and easy. Wait until the fruit is fairly soft. (When the fruit is hard it is very starchy and more like a potato. When it is very soft it is fragrant and rich. The middle is what I like the best.)

Ulu-micro.

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Once the fruit has the right amount of “give”, toss it in the microwave.  My size fruit, pretty small, do well with about 14 minutes. If there are a few overcooked hard spots you hit it just right. A honking big one (more normal size) will go about 18 minutes. (Cooking in the microwave releases a lot of steam, so be ready to sop up the water with a sponge. Having it on a paper plate gets most of the water.)

Ulu-done.

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Once it is cooked, you may appreciate one big advantage of the microwave – you can handle the fruit. (If you cook in an oven, like 450F for 1.5 hr is fine, it is good but the latex sap on the skin is super sticky. If it gets on your counters it takes lighter fluid to remove.)

ulu-ready-to-cook.

Here is another one, ready to cook. Often ripe breadfruit has brownish sap on the outside. That is a good indicator.

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Once cooked just take a knife and fork to peel and slice up. (Or cut it in half and scoop with a spoon.)

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After you get it peeled, wedges come off pretty easily. And these can be cut or pulled into bite sized pieces. The advantage of doing it hot (some risk of burning fingers) is it melts butter perfectly. One pat is good for the whole pile of fruit, just skim over and through the pile. Then a good sprinkle of salt. That is it, ready to serve. We usually just eat it with our fingers. Fine to let it sit out on the table at room temp for as long as it lasts.

UluPrepNuked17minSliceButterSalt3-2-08.

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This size cooked for 17 minutes.  The slices pull right off of the core.

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These cooked pieces went to a pot luck. (I write what it is to help new guys. I think I cooked two fruits and mixed up the less ripe / more ripe. The note may say “yellow = normal 1/2 ripe, white = barely soft” or something.) Most people will give breadfruit a try, and love it.

Thanks for visiting. Here is an article found by Sonia that tells the history of breadfruit, and lots about varieties, and the future.  (My favorite variety is maopo, but I have not tasted the deluxe ones she gets to on the last few pages.)

http://www.hanahou.com/pages/magazine.asp?MagazineID=&Action=DrawArticle&ArticleID=801

Back to last page about picking breadfruit: http://raygrogan.wordpress.com/picking-breadfruit/

List of my other sites:  http://raygrogan2-ivil.tripod.com/


3 Responses to “Cooking breadfruit”

  1. Mahalo. I haven’t had ulu in such a long time. This is so appreciated. Mahalo

  2. I had a ripe breadfruit, and i didn’t know what to do with it. I followed the instructions on this web page, and we all enjoyed it. Thanks!

  3. I’ll give this method 5 thumbs up 👍👍👍👍👍. Perfect !!!

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