Originally from the South Pacific, breadfruit now grows in nearly 90 countries spanning Central America, the Caribbean and Asia and can usually be found in local grocery stores that specialize in these cuisines. The green fruit with a scaled rind can grow to 18 inches in length and is a nutritious alternative to potato, rice or pasta, with a taste between potato and plantain. High in fiber and vitamin C, the fruit also helps lower cholesterol levels. Ripe breadfruit, which have a yellow tinge to the skin, can be eaten raw. Use green, firm breadfruit for boiling.
Things You'll Need
- Large boiling pot
- Heavy knife
Twist off the stem. Allow the fruit to rest until no more sap leaks from the stem hole. The sticky sap is harmless but will stain clothing.
Cut the fruit into quarters with a heavy knife. Remove and discard any seeds and the hard inner core.
Cut into chunks and rinse thoroughly.
Place breadfruit chunks skin side down in a pot of boiling salted water. The chunks will float, so you can't immerse them completely.
Boil for approximately 20 minutes until a fork easily penetrates the chunks, but before they turn mushy.
Remove the pot from heat and drain.
Peel off the skin with a knife once the breadfruit has cooled. The skin should slide away easily.
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