Breadfruit Is The Versatile Ingredient With Similar Uses As Potatoes
BY FLETCHER HUNTLEY
What Is It?
Breadfruits are green and round fruits with stippled texture on the exterior that grow to about 4-8 inches in diameter. They are easy to cultivate and have a high yield.
They are filled with a fibrous, white pulp that's usually cooked before it's eaten. They're packed with high calories and contain the highest amount of carbs per cup of any fruit.
When breadfruit is not ripe, it is starchy and savory like bread. Its flavor is mild and nutty with a firm texture, so you can use it as you'd use potatoes in savory dishes.
Different cultures prepare breadfruits in different ways. First, cut off their stems, drain the resin, let the slices sit in water for a few minutes, and then wash them.
In Indonesia, they're fried and eaten as chips, whereas in the South Pacific, they are traditionally fermented before eating. They can also be used as a substitute for potatoes.
Due to their highly perishable nature and low demand, breadfruits are hard to find outside the tropics, even at specialty grocery stores. However, you can order them online.