Breadfruit is a cousin of the better known jackfruit and of the well known mulberry. It was domesticated in the Philippines. The trees grow very tall, at over 25m in height. There are more types of breadfruit trees, but the fruits look very similar. I bought the breadfruit from an ethnic shop. It is quite expensive, but it was worth trying it, as I love trying out new kinds of food and ingredients. I wouldn’t buy it again at the price I did, but I would eat it again if I was to find it cheaper. The thing is that the taste is very similar to potatoes, but the breadfruit is a few times more expensive that standard potatoes.
The fruits are ripe when the brown lines are visible. It’s unlikely you can find a very ripe breadfruit in shops, as it has a very short shelf life. It is a starchy fruit and so, in cooking, breadfruit can be used instead of potatoes, hence why I’ve made breadfruit chips.
When it comes to its nutritional values, breadfruit has lots of fibres (twice as much as potatoes) and quite a lot of vitamin C, B1, and Potassium.
First of all, wash the fruit, then cut it in half to marvel at the interior. Remove the core and peel the breadfruit. After that, you can cut it in slices that look like potato chips. This is how you can prepare the fruit for cooking.
– 1 breadfruit
– 2 spoons of vegetable oil
– 2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp turmeric
– 1/2 tsp cumin
While you’ve washed and cut the breadfruit, let the oven heat up at 200C or 180C for fan assisted ovens. In a small bowl, put all the spices and the oil and mix with a tea spoon. Pour the spiced oil on top of the breadfruit and mix with a spoon or silicone spatula to coat all the chips with the oil and spices.
Transfer the chips on a non-stick pan or a baking tray lined with baking paper. Put in the oven and leave to bake for 30 to 40 minutes. The breadfruit chips are ready to be enjoyed.
Have you ever tried breadfruit?