Breadfruit, a large fruit with a starchy texture much like a potato, is popular in tropical countries around the world but can be tough to find in the U.S. outside of Hawai‘i. We used cassava in the photo above, which is easier to find in fresh or frozen varieties.
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Large pot
- Shallow dish
- Slotted spoon
Peel breadfruit, and cut into large wedges.
Place in a large pot. Add salt and then enough water to cover the breadfruit. Bring to a boil. Then, reduce heat, and simmer until tender, 10 to 20 minutes.
Using a slotted spoon, transfer carefully to a shallow dish; discard the water. Drizzle with coconut milk while still warm.
When working with unripe breadfruit, coat your knife and the cutting board with vegetable oil to prevent them from sticking to the fruits natural sap.
Taro has an enzyme that might irritate your skin. If using taro in this recipe, we recommend wearing rubber gloves or oiling your hands before handling the peeled taro.