Breadfruit Time Again

We have been foraging breadfruit for years here on the Big Island.  Then, several years ago, when we bought a house in town to convert to an office, there was a tree in back, so no more need to go out and forage.  Now, this year for the first time, our young breadfruit tree at home has fruited.  Two whole breadfruits!  Small, but tasting fine.

I love the leaves on this tree.  They have been an inspiration for many Hawaiian quilters.

The last time I posted about breadfruit, it was a Polynesian  pudding type dish.. For that, you let the fruit sit out till soft and turning crusty brown on the outside.

With this fruit I boiled it while still green (the other is destined for a pudding experiment).  You simply cover  with water, cover the pot and bring to a boil.  Turn down to simmer and cook for about an hour.  Since mine was fairly small it only took 45 minutes.  Then, let it cool, cut in half, trim away the skin and core, and cut into slices or chunks, depending on what you are going to do with it.

I tossed the slices in seasonings and fried them in some macadamia nut oil til nice and crispy on the outside.  Serve as a side with anything you'd normally serve potatoes with.  If serving with a curry, I would just add them in to absorb the  flavors, without frying first.

A lot got eaten before I remembered to take a picture at the end of the process. I think my mind was on stuffing my face rather than photography or blogging?  This one had just a hint of the ripening flavor, which I love.  When it's greener, the flavor is blander, more like potato or taro.