By Request

By Catherine Kekoa Enomoto

Wednesday, July 30, 1997


By Kathryn Bender, Star-Bulletin
Breadfruit, or 'ulu, is very versatile, and can be used
for chips, desserts, soups, entrees and more.

Breadfruit
easy to prepare

JANICE Campbell wants an 'ulu chip recipe and other easy, tasty ways of preparing the breadfruit from her Kahalu'u tree.

Breadfruit is high in carbohydrates and vitamin B and, when fully ripe, is a fair source of vitamin C and calcium. The starchy globes resemble white potatoes in taste and versatility, yet have their own character.

To steam, use breadfruit at any stage of ripeness. Steam whole and unpeeled breadfruit, or peeled and quartered, one hour or until tender.

To boil, place whole breadfruit in boiling water to float, for one hour or until tender. Or, boil peeled, cubed breadfruit in salted water to cover until tender.

To bake, place a soft, yellow-brown breadfruit in a baking pan, with water covering the pan bottom. Bake at 350 degrees one hour or until tender.

Serve the steamed, boiled or baked breadfruit with butter (or Butter Buds), salt and pepper.

An 18-page "Breadfruit (Ulu) Uses and Recipes" (1984) booklet features Ono 'Ulu Cake, Breadfruit Coconut Pudding, casseroles, pickles, salads, bread, chowder and chiffon pie. Mail-order the booklet by sending a $5.75 check made to: Na Lima Kokua, National Tropical Botanical Garden, P.O. Box 340, Lawai, Hawaii 96765.

Mark the calendar for the Sept. 30 grand opening of the Garden's 1,800-square-foot visitor center and gift shop in Poipu on Kauai. The gift shop offers recipe booklets on citrus, papaya, sweet potatoes, taro, chocolate and cookies. For information, call 332-7324, Ext. 141, on Kauai.

Recipes for 'ulu chips and other dishes follow from the cookbooklet.

Breadfruit Chips

1 green breadfruit
Ice cubes
Vegetable oil for frying, preferably safflower, cottonseed or corn oil
Salt

Scrub, quarter, peel and core breadfruit. Put in water with ice cubes and refrigerate overnight.

Slice breadfruit as thinly as possible and return to ice water to avoid discoloration.

In a deep-fryer, heat oil to 395 degrees. Dry a few slices at a time and fry until golden brown. Drain on absorbent paper. Salt immediately.


Approximate nutritional analysis per 10-chip serving: 110 calories, 7 grams total fat, 2 grams saturated fat, no cholesterol, 200 milligrams sodium.*
Approximate nutritional analysis per 10-chip serving without salt: 110 calories, 7 grams total fat, 2 grams saturated fat, no cholesterol, 150 milligrams sodium.*

Candied Breadfruit

1 large breadfruit, ripe but firm
1 cup water
1 teaspoon canola oil
3/4 cup brown sugar
3 tablespoons butter
Juice of 1 lemon

Peel breadfruit, place in a deep pan with water and simmer 1 hour.

Cut breadfruit in half, core and slice. Oil a baking pan with canola oil, layer breadfruit slices, sugar, butter and lemon juice. Bake 30 minutes at 350 degrees. Makes 8 servings.


Approximate nutritional analysis per serving: 290 calories, 5 grams total fat, 2.5 grams saturated fat, 10 milligrams cholesterol, 60 milligrams sodium.*

Breadfruit Tuna Patties

1/2 mature green breadfruit that's starting to soften, cooked and mashed
1 can (6-1/2 ounces) chunk tuna, drained and flaked
1 egg, beaten
1 medium onion, chopped
Salt and pepper
Cornflake crumbs or bread crumbs
Vegetable oil

Combine all ingredients, except cornflake crumbs and oil. Form into 8 patties and dip in crumbs. Using about 2 teaspoons oil per patty, fry until light brown on both sides.

Serve hot with optional garnishes of chopped parsley or green onion, lemon or lime wedges, or warm mayonnaise thinned with lemon juice.


Approximate nutritional analysis per serving using 1/4 teaspoon salt: 230 calories, 11 grams total fat, 1 gram saturated fat, 35 milligrams cholesterol, 190 milligrams sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.




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