Key Ingredient
Although the starchy breadfruit doesn't carry the clout that taro does in Hawaii, it is still a highly recognized and valued staple. Key ingredient: breadfruit
Breadfruit was made infamous in the mutiny of the HMS Bounty in 1787. Because of its value as an energy source, Capt. Bligh sought to plant breadfruit in the Caribbean as a food source for slaves. The plan eventually was successful, and the fruit remains a popular Caribbean staple today.
The basics: Breadfruit, or ulu in Hawaiian, is an unusual, melon-like globe that is said to have originated in Java and made its way to the Marquesas and the South Pacific.
Despite its name, breadfruit is consumed more like a potato. The breadfruit tree is a member of the fig family and stands 40 to 60 feet tall. In the South Pacific the entire tree is utilized, from its bark to its large, sturdy leaves. The fruit has a green, bumpy texture and weighs 2 to 5 pounds on average.
The flesh is cream in color with a hard inner core. Breadfruit is rather bland, with a hint of sweetness. It is a good source of potassium.
Selecting: Make sure the breadfruit is mature but not overripe. A white, sticky sap (not poisonous) normally seeps from the skin. The breadfruit should be firm and heavy for its size. Watch out for soft or moldy spots and dark blemishes.
Storing: Breadfruit can quickly overripen if not stored properly. The flesh will turn soft and creamy and will have a sour odor. If the breadfruit is quite firm, it can be stored at room temperature for several days. Store ripe breadfruit in the refrigerator for a day or two without any covering.
Use: Breadfruit can be boiled, steamed, baked or fried like potatoes. Boiling and steaming are good methods because they tend to put more moisture in the fruit. Baking will result in a more dry, potato-like texture. Leave the stem attached, and remove it along with the core after cooking.
Where to buy: Breadfruit is available year-round but is not readily sold in markets. Hunt them down at smaller ethnic markets, farmer's markets or Chinatown. Prices vary depending on availability. Your best bet, though, is that rare breadfruit tree in your neighborhood.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
