Breadfruit
These large, bumpy-skinned fruits are members of the mulberry family. A staple in tropical regions, breadfruit is a starchy fruit with a flavor and texture similar to a potato, making it a perfect substitute for potatoes or other root vegetables in any recipe. Roasting or boiling are two common ways to cook breadfruit, but it may also be steamed for fried, with breadfruit fries being very popular in Hawaii, Tahiti and Costa Rica. Soft, ripe breadfruit may be eaten either cooked or raw—though many prefer cooking because of the starchy texture—but under-ripe fruit must be cooked before eating.
To prepare breadfruit, twist off the stem, letting the fruit sit upside down for several hours to allow the latex sap to drain. Then, wash to remove the sticky sap, rinsing your knife off as needed to avoid buildups of the sticky residue. Cut the fruit where the stem was to use as a flat base while you quarter the fruit then cut it as needed for your recipe. The skin is easiest to peel off after cooking with a vegetable peeler but may be removed when raw as well.
Tips for Selection
Select a firm fruit that is free of bruising with skin that is just turning from green to slightly brown.
How to Store
Breadfruit is best kept fresh when stored whole in a large container of cold water in a cool, dark place. It may also be stored in the refrigerator, but this can cause the skin to turn brown, though the interior fruit will still be delicious!
Health Benefits
- Good source of potassium and magnesium
- Good source of fiber as well as prebiotics