How to cook breadfruit

What kind of vegetable is the breadfruit?

The breadfruit is the fruit of the bread tree and is consumed as a vegetable. It originally comes from Polynesia and was spread from there. Today it occurs, for example, in Hawaii, Jamaica and other parts of the Caribbean, in Central and South America as well as parts of Africa and Asia. It is slightly smaller than a soccer ball and has a green shell. The yellowish pulp of the breadfruit is fine-grained. The taste is quite mild and reminds a little of potatoes. The more ripe the fruit, the sweeter and fruity its aroma.

The breadfruit provides more carbohydrates than domestic potatoes and is therefore very nutritious. In Asia in particular, the fruit is now a staple food. It can be used in many ways. It is usually processed unripe when the pulp is still quite hard.

For preparation, the breadfruit is cut in half with a sharp knife. Then you remove the stem, which continues into the interior of the fruit, and prepare the pulp. The breadfruit can be kept chilled for about a day when cut open, while a whole and ripe fruit can be stored for about three days at room temperature.

The breadfruit can be used in many ways in the kitchen:

• As a side dish: Prepare the breadfruit as an accompaniment to a cooked main meal, for example it replaces potatoes. To do this, cut the pulp into slices and cook them in boiling water for a few minutes. The mild taste can be supplemented with salt and pepper and a little butter, for example. Otherwise, the fruit can be prepared just like potatoes, for example in stir-fries, salads, casseroles or soups.

• As a deep-fried snack: You can also deep-fry the breadfruit and eat it like potato chips. To do this, cut the pulp into as thin slices as possible, blanch them briefly and deep-fry them in oil or bake them in the oven.

• As a dessert: The ripe fruit has a soft, creamy pulp that can also be eaten raw. Its taste is reminiscent of mango or pineapple and is accordingly suitable as a dessert or sweet snack.

• As flour: Flour can be obtained from the dried pulp as well as from the seeds. This can be used in a similar way to conventional flour. Both variants contain a lot of starch, and the pulp flour also contains up to 30 percent sugar.