The Breadfruit Cookbook

by Fae Hirayama

Recipes for using Breadfruit (ulu)

116 pages, Spiral-bound

First published January 1, 2002

Reviews

[Sandra · Rating 3 out of 5]

I learned about breadfruit when we moved to the Big Island of Hawaii and I received my first breadfruit from a friend. She advised me to make potato salad. Oh boy, think I, free food, as wild breadfruit tress are everywhere, or you can wait to be gifted by a friend. (there is a whole grove at The Painted Church, and the nice groundskeeper will help you harvest one.) Anyway, the book is full of recipes in which you are mostly substituting for potatoes, green bananas, green papayas, rice, artichokes, and even noodles, as in noodle kuchen. You can even make Latkes. I wonder what the Torah has to say about that? But what I really learned was I have been cooking with immature breadfruit. Thus the sticky sap running down your arms, the long cooking time, and the extra care needed so you don't cut off a finger while peeling, dicing or coring. That is why I went back to using potatoes, etc., instead of trying to use a free breadfruit. We decided we could afford to spend 60cents. But do try it once. It's not just a breadfruit, it's an experience.