Have you ever cooked with breadfruit? If not, these breadfruit recipes will give you a great place to start.
Breadfruits aren’t as popular in the U.S. as in other parts of the world, like the Caribbean.
They’re a type of mulberry, though they’re much larger than any traditional mulberry. Their taste is much different, too.
Like jackfruit, you can enjoy the fruit ripe or unripe.
Unripe, it’s somewhere between potatoes and plantains in taste and texture. It’s pretty starchy.
When ripe, it’s more potato-like and doesn’t taste all that great raw.
If you’re going to eat the fruit raw, eating it overripe is the best way. Then, it has a custard-like texture and tastes like freshly baked bread.
These 10 breadfruit recipes use the fruit at various stages of ripeness. Refer to the recipe to be sure which one you need.
These spicy, well-seasoned fries are a little thicker than regular French fries. You bake them instead of frying them.
That gives them nice, crispy skin but keeps them from being so greasy. They’re also wonderfully tender on the inside.
You can serve them with ketchup or another dipping sauce if you like.
Honestly, though, the seasonings on these fries make them taste fantastic on their own.
They really don’t need anything else. You’ll love them just the way they are.
This is a gluten-free, vegan side dish with an exceptional amount of flavor. To make it, you’ll need unripe breadfruit.
Ripe or overripe breadfruit won’t have the right taste or consistency.
If you’ve never heard of rundown, you probably aren’t alone. People in Jamaica enjoy it frequently, but it’s not as popular in the states.
That doesn’t mean you shouldn’t try it, though. It’s phenomenal. It’s a creamy, stew-like dish.
It tastes like coconuts, garlic, peppers, onions, and various herbs and seasonings.
It’s island food at its finest, and it’ll undoubtedly make you want to hit the beach.
These crunchy breadfruit puffs are so fluffy on the inside. They’re a lot like hush puppies, but the insides are softer and more tender.
They’re both spiced and spicy, and they have a decent amount of heat. (They aren’t super hot, though. They won’t set your mouth on fire.)
In short, they’re small, deep-fried balls of yum. You can serve them as a starchy side dish or put them out as appetizers. People will love them either way.
As I mentioned earlier, unripe and recently ripe breadfruits are similar to potatoes.
With that in mind, it makes sense that you could turn them into chips.
They aren’t as thin as conventional chips. However, they’re just as crispy, especially if you shallow-fry them.
They’re salty, crunchy, and covered in delicious spices. You could easily sit and scarf down a whole bowl while snacking.
Of course, you could also turn them into nachos. To do that, add mozzarella and peppers.
It’s a super scrumptious, gluten-free dish perfect for game day.
This recipe is a great starting point if you want to ease into breadfruit dishes.
You can make it with nothing more than breadfruit, coconut oil, and sea salt.
It takes a bit of time to roast the wedges. Fortunately, it’s easy work, and the resulting dish tastes fantastic.
It’s a simple, roasted dish that’s salty, mild, and unassuming.
Nonetheless, it’s delicious. It tastes like baked potatoes, potato wedges, and fresh bread, all rolled into one.
Now, let’s switch gears a little and look at a breadfruit dessert. This straightforward recipe combines breadfruit, coconut milk, sugar, and salt.
It’s sweet, but not too sweet, a little tropical, and wonderfully creamy. It has a warm, comforting flavor that’ll leave you wanting more.
I sometimes like to add some toasted coconut and walnuts to mine. It gives it another layer of flavor that’s insanely good.
Note: Some people use this basic recipe but add chives and butter. It makes it more savory than sweet, but it still tastes amazing.
I’ll be honest. In this recipe, the breadfruit plays the second fiddle. For me, it’s all about that drool-worthy cheese sauce.
Oh my goodness. That sauce is heavenly.
I could put it on just about anything, I think. I could probably even pour it over onions and eat them raw.
The scotch bonnet pepper adds a little dash of heat, as well.
The pie takes about 90 minutes to prepare and cook, but it’s worth it. Although you’ve likely never had anything like it, you’ll instantly love it.
Using breadfruit to make taco shells is an inspired idea. I don’t know who thought of it first, but I could hug them.
The breadfruit shells might not look like typical taco shells, but they taste terrific. And they get plenty crispy enough.
You can fill them with anything you like. However, the recipe recommends codfish bulljaw and lettuce.
If you’re a fan of seafood, give it a try. It’s flavorful and yummy.
Breadfruit curry is a delightful curry. I recommend it to anyone who enjoys Indian food. It’s creamy and spicy, but it isn’t too hot.
This one isn’t hot at all, just gently spicy. You’ll primarily use the spices for flavor, not heat.
You’ll use tons of herbs and spices. Fenugreek, turmeric, curry, garlic, and chili powder are just a handful of what you’ll need.
It takes a little time, but it’s easy enough for a beginner chef to make.
First of all, make sure you use ripe (or even slightly overripe) breadfruit for this recipe.
These pancakes don’t look as fluffy and pretty as their more traditional cousins. In fact, they’re a little gooey.
However, they taste great. Even without syrup or other toppings, they have a nice flavor. They’re gently spiced with nutmeg.
They have a rich, bread flavor that’ll warm your belly and delight your tastebuds.
You can add toppings if you like. I don’t always add them. When I do, I usually stick to simple powdered sugar.
Just take your time and experiment with them. I’m sure you’ll find something that’s just right.
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