BREADFRUIT: weird & wonderful

Breadfruit is a new food to me. that is to say, it's not big in Virginia (although as fruits go, is it ever!) We are fortunate to have two gigantic breadfruit trees on the farm and right now, they are producing like mad.

I have been pretty intimidated by this ostrich egg of a fruit, from its green iguana-like skin to its spongy mushroomy insides.

I was encouraged by Ancel over at Island Farm , who has impressive tropical fruit knowledge and claims a fondness for the bizarre but beautiful fruta de pan.

Attempt #1: Rolling up my sleeves, I approached the monstrous carbohydrate ball that would become dinner.

My recipe was simple: boil, stuff, bake.

After 15 minutes or so in a pot of boiling water, I removed the breadfruit and attempted to excavate the soft flesh. I was met with more resistance than expected, i don't think it was tender enough. Nevertheless, i diced the softer pieces and mixed them with chopped onions, carrots, and tofu cubes, then re-filled the breadfruit halves and drizzled with olive oil.
My hope was for edible baked boats, but though the filling was scrumptious, the inside of the breadfruit never tenderized enough.

Attempt #2 was more successful. After harvesting, it takes only a few days for breadfruit to soften; there's a fine line between ripe and rotten. I was lucky to catch this one at the perfect moment for a dessert.
It was easy to scoop the sticky sweet flesh out this time. I tossed it in a saucepan with milk, vanilla, cinnamon, and sugar to create a creamy delicious tropical treat!

The hands down favorite style in this casa is pan-fried slices, breadfruit's incarnation of the french fry.
Crispy yet.....bready.

Next up I am excited to try a recipe for breadfruit pizza dough! that i found here. Tropical culinary adventures, keep 'em coming!