Breadfruit is a tropical tree that bears a fruit that is round and hard, and which ripens to a mushy custard-like consistency. It is related to breadnut (chataigne) and jackfruit. Originating in Malayasia and the Pacific islands, it is reputed to have been brought to the Caribbean by Captain Bligh on one of the voyages of the Bounty. It is a very prolific tree, and when you have a breadfruit tree, you can feed your family, friends and neighbours.
Pick (or buy) the fruit just before it gets ripe. Steaming softens it so that you can peel and slice the breadfruit for a number of different uses. It cooks well in an open fire -just put the whole breadfruit in the heart of an open fire, turning a couple times so it cooks on all sides, for about 45 -60 minutes. Cool and then cut up, removing the burnt skin and the "heart" or core where the seeds are. For a cleaner way in an open fire, you can wrap it completely in foil. Its bland "bread-like" texture soaks up flavours of meat, pepper, fish (try it with smoked herring!). It is a filling, versatile vegetable starch that completes a meal.
This is how I prepare it: quarter the breadfruit with a sharp knife and boil covered in water in a deep pot, for about 45 minutes. Cool, peel and slice. These slices may then be fried and slathered in butter; boiled in coconut milk, pigtail and pigeon peas for Oildown.
(We'll talk about cooking Caraille, the most bitter fruit of all - it's also called bitter melon or bitter gourd - at another time.)
a great photo of the breadfruit, with all the lovely textures of the caraille and the peppers....uhh!! that oildown makes my mouth water, a great combination with the salt pigtail and pidgeon peas!!!!
ReplyDeleteAs a substitute for pigtail, I use the frozen salt fish, in the oildown. It's a change and is very good too.
ReplyDeleteWill try the pigeon peas with it soon!