Salada de Fruta-Pão
The Quirky Foodster Team
Ingredients
- Whole Breadfruit, peeled and cubed — 1
- Red Onion, thinly sliced — 1/2
- Tomato, diced — 1
- Olive oil — 3 tbsp
- Lime juice — 2 tbsp
- Fresh parsley, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Boil the breadfruit cubes in salted water for 20-25 minutes until fork-tender; drain and cool slightly.
- Combine the warm breadfruit with red onion and tomato in a bowl.
- Whisk together the olive oil, lime juice, salt and pepper.
- Pour the dressing over the salad and toss gently.
- Sprinkle with parsley and serve warm or at room temperature.
Introduction: A hearty salad of boiled breadfruit tossed with fresh vegetables and a light dressing.
Cultural Background: Breadfruit is a valued staple across Sao Tome and Principe, and this salad turns the boiled, starchy fruit into a satisfying side, often served alongside grilled fish or meat.
Tips: Toss the breadfruit while still slightly warm so it absorbs the dressing better. Don't overcook, or the pieces will fall apart when tossed.
Variations: Add chopped hard-boiled egg for a more substantial dish; swap lime juice for vinegar for a sharper dressing.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Best served warm or at room temperature; reheat gently in a covered pan if desired.
Nutrition: Approx. 230 kcal, 3 g protein, 42 g carbohydrate, 8 g fat per serving.
FAQs:
Q: What does breadfruit taste like?
A: A mild, starchy flavour similar to a cross between potato and fresh bread, taking on the flavour of whatever it's dressed or cooked with.
Q: Can this be made ahead?
A: Yes, though it is best enjoyed within a day or two while the breadfruit texture is at its best.
- Whole Breadfruit, peeled and cubed — 1
- Red Onion, thinly sliced — 1/2
- Tomato, diced — 1
- Olive oil — 3 tbsp
- Lime juice — 2 tbsp
- Fresh parsley, chopped — 1 tbsp
- Salt and black pepper, — to taste
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