Whole-Food Guides: Breadfruit
If there is one thing that reminds me instantly of the Caribbean – is a breadfruit. Breadfruit is hard and round with a green textured skin that is removed before eating. The inside is white, hard, and starchy when green and yellow, soft, and very sweet once ripe.
Breadfruit is grown in the over 90 countries throughout the world to included, the Caribbean, Africa, Central American, and Southeast and South Asia.
Breadfruit can be eaten both when it is green and when it is ripe. You can make breadfruit fritters using the ripe breadfruit and boil, fry, and roasted (oven an open fire). The tree itself can reach up to 86 feet.
I grew up eating green breadfruit boiled, fried, roasted – (literally, a green breadfruit is cooked over an open fire). Let me know your favorite way to eat breadfruit in the comments.
There are 3 parts to a breadfruit:
Skin: The textured green outer skin of the breadfruit is removed with a knife and set aside before cooking. Do not throw away the skin in the trash thought – just add it to your garden compost bin with your other vegetable peels and produce waste.
Inside: The inside of the breadfruit is the edible part of the breadfruits itself. The inside can be boil, fried, or roasted.
Heart/(Seed): The heart of the breadfruits is the seed itself which must be removed before eating. The breadfruit must be cut in half to expose the seed.
Make this delicious Fried Breadfruit.
Here are some more Caribbean-inspired recipes from my blog:
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Thank you for reading this post. Thank you lots. Until the next post, keep growing.