Monday, October 10, 2011

Breadfruit by Design...

Breadfruit has to be one of the most valued foods in the world...
the benefits and culinary uses of this wonderful food designed by God...
is too numerous to put in this post
But, if you look up "breadfruit" on your browser...
you are sure to get plentiful information on it


the tree has large leaves that can span up to 2 feet...
the tree itself can be amazingly huge...
giving good shade...
a big plus for me

the one you see below is one of our young trees that will fruit in another few months


the fruit grows globe-like and can be as large as a soccer ball...
the outside skin has a geometric design on it, a bit like pineapple...
except there is little textured feel to the design


The history alone on breadfruit is intriguing

However, for now, I just wanted to post a very simple recipe...
how to roast a ripe breadfruit

Green breadfruit is great for soups, boiling alone, or cutting into fries...
but, a ripe breadfruit is creamy, sweet to the taste...
and is best eaten roasted...my favorite way to enjoy the fruit

Breadfruit is easy to come by to those who live in tropical areas...
those who don't may need to look a little harder in markets for them...
but, if you can find one, please do give it a try

If you aren't sure if it's ripe or green...
a green fruit will look very green and firm to the touch
a ripe one will have a slightly yellow color and give a tad when pressed

Buy one without brown, soft spots (signifies rotteness)
If there are only green ones, you can leave it on the counter until it developes the yellowish color and gives to the finger press

To roast it...
turn the oven on to 350 F / 180 C degrees
take the ripe breadfruit...
cut off the stem if there is one
put the stem side down on a cookie sheet...
take a serrated knife and make double cross slits on the top...
so it looks like the photo below
this will let the moisture out and keep the fruit from "exploding"
roast in the oven for 45 to 60 minutes...
or until, a sharp knife goes easily into the side of the fruit
(hold the fruit by a hotpad when putting in the knife)


The breadfruit will develop a golden brown color as it roasts


Let the breadfruit cool until you can handle it
(be mindful of the still hot interior)
cut it into four sections from the top to bottom...
cut out the middle dark part from each section...
peel the skin off with a knife...
and enjoy it alone or with a little sprinkled seasalt and butter

When you eat it fresh out of the oven...
you will find it doesn't really need anything added to it
that sweet, creamy taste will be what you're going for

You can also cut them into slices and make fries of them...
or, you can mash them up and make mashed breadfruit, just as you do with potatoes

I'm telling you...
you can't eat better than that!
Just say good bye to processed chips

May the Lord bless you with the fruits of His grace.

3 comments :

  1. I love breadfruit! I usually cut them into sections and boil them.
    I'm going to try it your way next time!

    ReplyDelete
  2. PS: I copied this whole post and pasted it to a doc in my recipe folder.
    Please don't tell anyone I have a recipe folder, because it might damage my tough-guy image.

    ReplyDelete
  3. Thank you for your sweet comment on my blog! I have never seen a fruit like this before. It looks very special. We don't have fruits like this in Holland.

    Wish you a happy day,

    Madelief

    ReplyDelete