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Breadfruit Recipes

Breadfruit is used more like a vegetable than a fruit. However, it doesnt matter whatyou or I may call it because when it is ripe it does have a sweet taste.

So at different stages of its development youmay use this delicious tree vegetable/fruit for

one purpose or another, and choose to call what you will vegetable before its ripeand fruit when ripened. !e have a little name for it though Bresheh , "ah #on$

%s the history goes, it was brought to &amaica from 'ahiti by (aptain !illiam Blighon his second voyage to the South )acific in *+ -. His main reason for introducingbreadfruit to &amaica was to feed the slaves.

But the slaves did not like the taste, so the fruit/vegetable ust stayed there andgrew uncontrolled and meaningless for awhile it was mainly fed to hogs. !ell theyears went by and people became interested in this fruit/vegetable, and the ballstarted to roll, so to speak.

0verybody in &amaica loves this vegetable we use it in many different ways to makebreakfast, dinner, and snacks. !e also add it to soups and, of course, make chips. Itcan be boiled, steamed, roasted, fried or made into punch.

1ike its name, it tastes like doughy bread. 2h yes, its bite is 3uite similar to somebreads I have eaten, but it has more moisture, even when roasted. Some people usethe leaves as a remedy for headaches, too.

0ven though some people think that it4s ust a green vegetable that you can ustroast or boil any old way, they are sometimes surprised at the results after cooking.

"ou see, the one you use to make soup is not the same one you use for roasting.

#y aunt Brownie taught me a valuable lesson when I was about *5 years old. 'omake a long story short, she asked me to go to the market to get some scallions,thyme, and a breadfruit to make soup. I returned with all that she had asked me tobuy, only to find out that I had bought a roasting breadfruit instead of a soupbreadfruit.

She was 3uite furious with me and later on e6plained the difference between the twotypes of breshehs that are used in cooking and roasting. So I will tell you what thedifference is between the different types of "breshehs", as told by %unt Brownie.

!hen you go to the market to buy your breadfruit to make soup, buy the breadfruitthat is light green. 'ry to get one that is young or borderline young with no brownspots on it.

7ub your hand over the skin and slightly s3uee8e the vegetable to make sure there isno hidden damage like scrapes and cuts. 'his will ensure your using a 3ualitybresheh. (ool9

http://www.breadfruit.org/http://www.breadfruit.org/

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'he ones that are dark green and :fit,: are good for roasting. If the breadfruit hasbrown spots it is becoming ripe, you can also roast it but it will be a little sweet andsoft when it is finished.

%lthough roasting is one of the most popular ways to en oy this vegetable, othermethods have been used to bring out the flavor and versatility of bresheh. %nd,

breshehs can be eaten with any meat or "salting" which you can provide, evencoconut oil.

1ets prepare your bresheh in the following ways;

Roasting

* medium breadfruit

%n open flame

(ut the stem from the bresheh and discard it. ow,carefully peel the blackened roasted skin with sharp knife. 'hen remove the centerpiece or the heart as it is sometimes called. (ut *?inch slices along the length of thevegetable and arrange them with your favorite meat or meat?kind.

Chips

Slices

@ tsp. Salt

A cups !ater

* cup (ooking oil

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#ake a salt and water solution to taste then soak the slices in the solution. Heat theoil in the iron skillet or frying pan.

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Punch

* #edium half?ripened Breadfruit Ebrown spottedF

* cup sweetened condensed #ilk

cup 0vaporated #ilk

* tbsp. Sugar

tsp. Ground >utmeg

A tbsp. &amaican !hite 7um EoptionalF

A tbsp. 7ed 1abel &amaican !ine

(ut the fruit into 3uarters and remove the heart and seeds. 7emove the skin with asharp knife. Boil the pieces in water on medium fire until they are soft. )our some ofthe water from the pot into an electric blender with pieces of fruit and then blenduntil smooth.

%dd all the other ingredients to the mi6ture when finished and stir with a woodenspoon. 'he thickness of the punch is dependent upon the amount of water you use.%dd ice cubes to the punch and set in the refrigerator for about two hours.

"ah #on$$$