Introduction: Fried Breadfruit
Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia, South India and most Pacific Ocean islands. It is also grown in the Leeward Islands and Windward Islands of the Caribbean and in Africa. This is the plant that was tossed overboard in the book "Mutiny on the Bounty". I remember this scene from the movie.
Its name is derived from the texture of the cooked moderately ripe fruit, which has a potato-like flavor, similar to freshly baked bread. Breadfruits can be purchased in some West Indian or Spanish markets. The fruit should be very firm and not soft. As the fruit get softer it get a little sweeter and looses it bread like flavor. This fruit when picked from the tree, drops 20 - 30 feet and it is still firm so its a hardy fruit. The one in this pictures is still considered young and not ready to be picked. The one you buy in store should not look like this but have a whitish residue on the skin. This is the sap that leaks onto the fruit when it is ready to be picked. Breadfruits can be roasted, baked and boiled in soup. I like to fry as its quicker to eat when I am preparing for breakfast.
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Step 1: Preparing the Breadfruit
The breadfruit is prepared similar to slicing an apple. Slice the fruit in quarters and remove the core. The slices should be no thicker than a slice of bread at the widest end to make it easier for frying. If you choose to add seasoning, you can use salt and pepper, lemon pepper or Cajun blackened seasoning, which is what I used.
Step 2: Putting It Together
Heat the skillet and add Olive, Canola or Coconut oil. I used a combination of coconut and canola oils. This gave the breadfruit a tropical flavor. A few pieces of garlic in the oil adds more flavor. Fry until golden brown. Remove and place on paper towels to drain excess oil. I garnished with tomatoes.
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