Salads
Breadfruit Salad
The Quirky Foodster Team
Ingredients
- 1 medium (about 800 g) (1 medium (about 1.75 lb)) breadfruit, peeled and cored
- 120 g (1/2 cup) mayonnaise
- 1 stalk (1 stalk) celery, finely chopped
- 1/2 (1/2) onion, finely chopped
- 1/2 (1/2) sweet pepper, finely chopped
- 2 (2) boiled egg, chopped
- 15 ml (1 tbsp) lime juice
- To taste (to taste) salt and black pepper
- 2 tbsp (2 tbsp) fresh parsley, chopped
Method
- Boil whole peeled breadfruit in salted water 30–40 minutes until fork-tender.
- Drain, cool slightly, and dice into bite-sized cubes.
- In a large bowl, combine breadfruit, celery, onion, sweet pepper and boiled egg.
- Fold in mayonnaise and lime juice, seasoning with salt and pepper.
- Garnish with chopped parsley and chill 30 minutes before serving.
Introduction: Breadfruit, introduced to the Caribbean in the 18th century, is boiled and diced into a hearty, potato-salad-style dish that appears at Grenadian picnics, beach lime gatherings and church events.
Cultural Background: Breadfruit, introduced to the Caribbean in the 18th century, is boiled and diced into a hearty, potato-salad-style dish that appears at Grenadian picnics, beach lime gatherings and church events.
Tips: Choose a breadfruit that is firm but starting to soften for the best texture once boiled. Dice while still slightly warm for easier, cleaner cuts.
Variations: Add diced pickle or capers for extra tang. Use avocado oil mayonnaise for a lighter dressing.
Storage: Refrigerate in an airtight container up to 3 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 240 kcal, 5 g protein, 12 g fat, 30 g carbohydrate per serving.
FAQs:
Q: Can green bananas replace breadfruit?
A: Yes, boiled green bananas make a similar textured salad.
Q: How do I know breadfruit is ripe enough?
A: It should yield slightly to gentle pressure and show light brown patches on the skin.
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