Boiled Breadfruit
The Quirky Foodster Team
Ingredients
- Whole breadfruit, mature but firm — 1
- Salt — 1 tbsp
- Butter — 2 tbsp
- Salt and black pepper, — to taste
Method
- Peel the breadfruit and cut into large wedges, removing the core.
- Place the wedges in a large pot and cover with water; add the salt.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until fork-tender.
- Drain well and return to the pot.
- Toss the warm breadfruit with butter, salt and black pepper before serving.
Introduction: Tender, starchy boiled breadfruit, a simple and versatile Caribbean staple side.
Cultural Background: Breadfruit trees grow readily across Saint Kitts and Nevis, and the fruit's dense, potato-like flesh makes it a natural stand-in for starchier staples. Boiled breadfruit is a common accompaniment to saucy mains like stewed fish or curry goat.
Tips: Choose a breadfruit that yields slightly to pressure but isn't soft or bruised for the best texture once cooked. Don't overcook, or the wedges will become waterlogged.
Variations: Mash the boiled breadfruit with butter and a splash of milk for a smoother side; roast the boiled wedges briefly in a hot oven for a crisp exterior.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan with a little water, or in the microwave, until warmed through.
FAQs:
Q: How do I know if breadfruit is ripe enough to cook?
A: Look for a firm fruit with skin that has slightly softened, giving gently under light pressure.
Q: Can I roast breadfruit instead of boiling it?
A: Yes, whole breadfruit can be roasted over coals or in the oven, though boiling is quicker and more common as a side.
- Whole breadfruit, mature but firm — 1
- Salt — 1 tbsp
- Butter — 2 tbsp
- Salt and black pepper, — to taste
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