The stove isn’t ‘wrong’ in Jamaica a common way we cook them is in the fire flames touching, it causes the flesh to come off with more of a soft toasted bread texture when done right which readily soaks up sauces and gravy’s just like bread but holds it way better. When people moved from the farm to more of a city life it was common for people to do the stove method seeing that an open pit fire wasn’t an option.
Right! that's how I do it, that or bake it. He can also wrap it in aluminum foil when roasting it on the stove to prevent all the excessive charring and make for an easier clean-up.
@@nareegreel yup lol although I missed the family trip this year I def enjoyed cooking with all the allspice I could grind lol and other Jamaican goods lol but gonna have to wait to get me some deep fried bread fruit lol
I just stumbled across your video on roasting breadfruit on a stove or fireside. For the people that told you no one has ever done this in history is wrong. I'm from Trinidad and Tobago and my dad used to do this all the time, apart from boiling and stewing it with cod fish, tomatoes and onion, and dont forget the hot peppers. So your not wrong to have done it. Cheers!
@@junebanfield5933 please tell this man he cannot teeach anybody from the. Caribbean about breakfast....and as to roasting on the stove ,he is just learning ....so stop making it look like breakfast is a secret thing.... this thing is all over the Caribbean.....I think people are laughing at him
This man is a liar and I am calling him out. I am from Dominica in the west indies and there's nothing indigenous about bread lol ...come again pal just stop you nonsense
I'm jamaican and roasting it on the stove is something we do but mostly on wildfire. And oddly we fried it afterwards but sometimes we have it just roasted.
As a Malaysian I love breadfruit cooked in coconut milk,palm sugar+pandan leaf kinda like sweet/porridge dessert 😋 usually we cooked in the evening for tea time Also deep fried breadfruit dip in cooked spicy chilli paste+palm sugar+shrimp paste+vinegar U can find fried breadfruit in the stall here in Malaysia usually beside road also it’s pretty common
You have done a good job with roasting the breadfruit on top of the stove. My mother used to do this in Jamaica over 12 yrs ago. Nothing wrong with this method, except maybe wrapping the breadfruit in silver foil first...😋🌮 Try eating with ackee & saltfish.. fantastic..
Am from the Caribbean and I’ve cooked Breadfruit on the stove top and in the oven over many years. Peeling and boiling a breadfruit is not the only cooking method trust me. A half ripped breadfruit baked is very tasty.
Very tasty! I roast my breadfruit on the stove top wrapped in foil paper. It can also be baked in the microwave. I am from Jamaica and breadfruit is a staple in most household.
This is how it is done in Jamaica on the stove to or in an open flame on the coal (charcoal) stove. For those who do not want to tolerate the blackness from the char, they wrapped it in aluminum foil and roast it in the oven. Jamaicans do roast then fry breadfruit. The over-ripped breadfruit I used to make Breadfruit Fritters. The boiled breadfruit can be also used to make Breadfruit Salad or Breadfruit Punch. One love from Jamaica 🇯🇲
I think it was the thumbnail that made that video viral. I thought it was a fruit that looked and prepared exactly like bread. Its also what got me into the channel. RU-vid is weird
@@WeirdExplorer My experience with RU-vid is thumbnail is very important but needs to be just right, can't overdue it. Needs that "huh, interesting" hit
I first heard of this fruit when I read "mutiny on board HMS Bounty" in the year 1994. I asked elders what is breadfruit do we have any hindi name for this and all I got was there is no such fruit .it must be jackfruit/kathal bla bla bla. Thanks for bringing this up let me confront them now 😀
In one of my episodes. I went to the garden where the first breadfruit was brought to Jamaica by Captain Bligh. There are still breadfruit trees there! I think it was this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7S3ezFRF_v4.html
@@WeirdExplorer thanks.BTW when you were in india you tried myrica berries of nagaland origin(North East India).we have a variety of myrica esculenta/kaaphal of kumaon region in Uttarakhand state of India as well.
That is funny, I am American and also first heard about breadfruit when reading "Mutiny Onboard the HMS Bounty" sometime around 1994. I became slightly obsessed with breadfruit and asked my parents about it. They didn't know what breadfruit was either.
Jack fruit is not bread fruit, though they are closely related, they taste entirely different. It's a staple in the Caribbean islands. P. S. I also thoroughly enjoyed reading the "Bounty" as a youngster.
In Jamaica we roast breadfruit on stove top, baked in oven and also in wood fire. We have two types of breadfruit (boiling breadfruit which we used in soups or just boiled with ground provisions and roasting breadfruit which we roast and eat it like bread or roast then fried with a little salt. Most Jamaicans know the difference between a boiling breadfruit and a roasting breadfruit when picked off the tree.
Just stumbled on this video and as a Jamaican, I agree we cook it in soups, biol it as ground provision like a potato, we also roast it on the stove top, wood fire or in the Oven.
I only ate breadfruit once. It was dead ripe (brownish-black). The texture was very soft to slimey. The taste was wonderful, kind of a banana pineapple pudding flavor. I understand the custom in Polynesia was to plant a breadfruit when. Child was born to assure they would always have food
In most Caribbean countries, breadfruit can be roasted on the stove top or in an out door wood fire. In Barbados, we peel it, boil it with herbs and salted pork/pigtail and butter, mash it and serve as breadfruit coucou. It is wonderful with fried or boiled fish, beef stew etc. with a side of pickled cucumber. There is really no wrong way to eat a breadfruit.
Girl I'm in Bim and I'm always doing it on the stove lol. My husband keeps asking me why I don't just boil it. Just found out they can be eaten raw when ripe and sappy too.
Eventhough this fruit originated in my country region, this fruit not really popular here.. Me myself never try it, since it only can be found in jungle not many people plant or sale this fruit😅.. Does it taste good?
@@Daniel_0778 It's delicious when prepared properly. It's flavour can vary from sweet to bland, but it is versatile in how it can be used and it is an excellent vehicle for other flavours.
I prefer fry it. slice it like you slice watermelon, add some salt into the water, and you can get the breadfruit into it then fry it. Its delicious. Or you can slice it thin, add some salt, then fry it until crispy. Believe me it's delicious.
Roasting A ripe breadfruit on the stove is quite a normal thing we do in Trinidad and other parts of the Caribbean. It gives the breadfruit A sweet smokey taste that can be then mashed with salt butter, milk & cheese if u want (kinda like creamy mashed potatoes). I guess if they didn't know then they shouldn't tell you ur wrong and try to learn a new dish. 🥰
In Cebu, Philippines, we call breadfruit as colo/kolo and we used to have the tree growing in our backyard and we usually ate it boiled and sprinkled with a bit of sugar. It's like free snacks. So sad that the tree got knocked out by a supertyphoon a few months ago.
Great job with all ways of cooking the breadfruit, but I think it's the Jamaican recipe for the win. My coworker once brought in a Jamaican breadfruit recipe that included I think Cod or some kind of salted fish with ackee which was amazing👌👍
I need to get my hands on one of these at some point. A Polynesian dish is to make homemade coconut milk by shaving a fresh coconut and squeezing in husk, bake the breadfruit, and dip on milk
I do the breadfruit in the pressure cooker, or and microwave and it comes out as if it was done on the cold stove, or gas stove or in the oven. I eat it dipped in salt and coconut oil Kingston, Jamaica 🇯🇲
I just want to say, that roasting the breadfruit is an established way of cooking this fruit. In the olden days that was one of the methods used, after which is was sliced and fried or cooked further in coconut milk. You were quite right with your roasted method!
Hi, great video, however the way you prepare it depends on the stage the fruit is in. The ones you have with the dark spots just before becoming ripe are great roasted or fried, (roasted then fried is awesome) ^^ and have a bread like texture (if this one is boiled it has a more sweetish taste). Fully green, is better boiled more firm and potato like after boiling, and ripe is crushed and used in various pastry and baking.
@@injunsun hi, if you wish to pound it into a paste and make a sweet flour or pastry then soft is good, when it gets soft it loses its bread like texture and taste which is just before that, 1st. Early in its stage at full green color and full sized it is more like a potato, peel it cut out the center and boil it, use it similarly. 2. As it matures and starts to have dark spots and the spikes start to smooth out a bit, but still very firm, it is more airy and bread like and is great roasted (becomes a very breadlike hence breadfruit) not sweet or it cane be fried, or roasted then fried (one of my favorite if I don’t have it hot off the fire lol) instead of roasting baking can work too, just endure to make deep cuts in the top and bottom in an X form to allow steam to exit and cook thoroughly. 3rd. Is the ripened stage which becomes sweet, like a dough mixed with sugar, water and some starch. I haven’t much experience using this stage. Ty
Aqui no Brasil , nordeste cozinho com água e sal...descasco e viryo em cubos pequenos..faço um molho com leite de coco (que usamos em munqueca ) adicionamos aos cubos , deixa ferver e está pronto. Delicioso!!
Truly amazing how much you’ve grown as a youtuber. I started watching you back almost 10 years ago randomly stumbling upon your channel because of my high interest in exotic fruits. I’m glad I’ve stayed updated with your channel as it’s amazing to see your growth and success both as a person and a creator.
Jamaicans roast it on a stove, just like you did. Often eaten with ackee and saltfish, the national dish. Absolutely yummy! Hot roasted breadfruit with some butter melted on it is great.
I love coming back to this channel, I used to binge-watch all your older videos. Now it's much harder due to work, but now I get a whole bunch of videos to catch up to and binge again😊
I live in Trinidad 🇹🇹 and there are lots of breadfruit trees here There are lots of ways to prepare breadfruit which is so delicious btw There is a saying "If you have a breadfruit tree in your yard you have food for life"
@@bobwobbabble5151 I have a guava tree in front of my house... we get a lot of "May I?" with a telling look to the tree... and the occasional time when it seems a tree that gives children rather than fruit. Funny way to know neighbors, and apparently guava leaves tea aleviates the nausea when you're dealing with dengue fever.
I am a Trinbagonian and we cook breadfruit oildown with pigtails all the time, it is a favorite in my country or boiled then fried as a snack, breadfruit chips is another snack.
In Trinidad and Tobago we roast breadfruit over wood fire outside. We also do oil down which is like run down with the coconut and meat which is awesome, also fried. I like your fried recipe with the batter. 👍👍
The Gentleman wasn't teaching Caribbean people how to prepare he was introducing BREADFRUIT to people who see it and Don t know what to do with it , it can be used in many ways Chips r great thanks u.
This is amazing! I grew up eating breadfruit just one way and never even imagined that there were other options. We essentially ate it dried out and toasted. It was literally a substitute for bread. The advantage was that unlike ordinary bread, it would NOT sop up all the juices from other foods on your plate.
Small suggestion, use a roasting bag you buy at the store meant to be used in the oven to roast poultry, etc. Would be a safer alternative for microwaving a breadfruit than any old plastic bag. Great video!
Breadfruit is mild on its own. Like potato or other starchy foods, it can be paired with flavorful stews or gravies. In Jamaica there is also breadfruit chips. You should try green plantain chips as well, very yummy.
Jamaicans favorite, we roast breadfruit on stove top , wood fire etc. We also like to boil, fry the roasted breadfruit, use it to make drinks when it's ripe it's very versatile like you said similar to potato, you can make fries & mashed.
@@jaempress4697 he was just joking, he was showing other videos of people roasting it when he said that, I only said it so the persons who thought it's not a thing to roast breadfruit on stove top.
I love breadfruit. I have one tree on my land here in Puerto Rico. The other one was ripped off by hurricane Fiona. You can also use this vegetable to make "potato salad". The only thing is instead of using potatoes you use bread fruit. You boil it the way you normally do in salt water and then you add everything else you would add as if you were making a potato salad it tastes so good. Yes, mayonnaise and all.
You should make a video about trying fruits off of the blue candle cactus. I hear its fruit tastes and looks like blueberries. Because of that it's nicknamed the blueberry cactus. I'm actually planning on buying these cacti to grow and eat it's fruits.
My favorite way to make breadfruit is to make tostones; basically you cut it in thick slices, fry them, smash them and fry them again. Really crispy and delicious
As a 20 yr old i traveled to NZ, on the way back i landed in Tahiti for 3 days and met a California shipwrecked sailor and his Tahitian wife, and they cooked breadfruit for me exactly the way you did except it was over a charcoal fire turned regularly as to burn the skin, pealed sliced and buttered like bread, amazing, loved it. cheers
I am a Jamaican and live here in Jamaica. We eat a lot of Breadfruit, roasted, boiled, fried, mash Breadfruit, making Breadfruit pudding and making Breadfruit Punch. Here in Jamaica, there is nothing wrong with roasting Breadfruit on your stove top.
At the Caribbean, we prepared mostly doble Fryed. You can search it like: "tostones de pana' or in dessert like: " Flan de pana" or with fish: pana con bacalao.
i like this. Its nice to see fruits being prepared in ncooking then simply saying that the breadfruit tastes like kukamunja, and if you dont know what Kukamunja is.. then it tastes like madooki dooki.
Hi I am from Trinidad and Tobago 🇹🇹. Here we cook the bread fruit in many ways. One way is what we call steam down were we cook in in coconut milk pig tail and dashen bush, or bake it or fry it like chips or even roast it
Roasted breadfruit is definitely a thing. In the Caribbean we do it outside on a fireside, coal pot or BBQ pit. The stove was a great way to improvise.
We in south part of India we use this bread fruit very much, we make it spicy. The fry you made, we make using gram flour and rice flour, salt and chilli powder, then fry. Some we shallow fry also
Here in T'dad we take a full breadfruit and peel it and cut it into not so small pieces then wash it thoroughly place it in a pot with coconut milk to boil 😋 add salt and any green seasoning to taste,boil until soft...we call it oil down over here that's the local name and it taste very delicious.
Congrats on the move!! Lots of cool things going on for y'all, very happy for you! :) Breadfruit looks seriously neat, it would be awesome to have a staple crop growing on a *tree*, that's some good food security shit. Also, the montage of all the other folks cooking it on the stove was hilarious!
There is a wild ancestor of the breadfruit that is usually sought after for its seeds. The skin is kinda like the jackfruit in the shape and size of a breadfruit. Its called Breadnut or locally known here in the Philippines as Kamansi. Its delicious. Usually eaten as a snack together with some freshly brewed robusta coffee.
The French settlers introduced this fruit to the Caribbean. In Trinidad it is called chatagine. The seeds of the ripe fruit can be roasted on hot coals, or boiled in salted water. Either way, it makes a delicious snack. The mature unripe fruit can also be made into a wonderful coconut curry dish, usually eaten with roti.
Roast breadfruit is a real thing. We do it in Trinidad and yes we do roast it on the stove top, oven or an out door fire. For the ripe breadfruit it is lovely if you roast it first.You can also fry the ripe breadfruit after you roast it....my favorite way as a child growing up 🙂
That pepper curry dish looked wonderful. When I first moved to Hawaii my neighbor created a dessert dish with Ulu ( breadfruit). She cut a wedge out, scooped out the center seeds and lightly sprinkled cinnamon, added brown sugar, and put in about 2 Tbls. of butter. The wedge was placed back and the whole fruit was wrapped in foil. Bake at 330 to 350 for about 2 hours. The result was almost a thick pudding like dessert. You do have to have ripe fruit for this. I've also had it steamed, tempura fried, mixed with pumpkin and taro and baked in a pan. Besides the dessert my next favorite is baked in an imu ( earthen oven with Kiawe wood and stones and banana trunk).
The breadfruit punch is amazing you can boil it put in the blender with milk, stout, suppligen, vanilla and a sweetner of your choice. You can also use the ripe ones too. Believe me it's an amazing drink nuff love from Jamaica 🇯🇲🇯🇲🇯🇲🇯🇲
Great Video and way too go back and try the new preparations. For someone like me whose only been following you for 2 and a half years I missed a lot of early video/couldn't go back and watch all of them. So I appreciate this type of video, Keep it up Fruit Guy.
Another great way is (oil down) where u quarter it then u put it in a pot with coconut milk to fully cover it, pigtails(boil out the salt), green seasoning(pimento pepper,celery,chive,oregano,basil, onion powder, garlic powder, salt to taste) a small piece of golden ray cook it breadfruit it done and most of the liquid has reduced. Trinidad and Tobago(oil down)... U can use powered coconut milk or the actual coconut crscked grated and squeezed but enough milk to cover the breadfruit.
I have eaten Breadfruit boiled, fried and baked. However, the best way is to make it and eat is as a breadfruit flan. For the flan you want to boil it and blender it and then combine it with the rest of ingredients of a regular flan. Also I recommend it green and not ripe (for the flan). My mother also makes rellenos de panapén. Which is another version of the Puerto Rican, rellenos de papa. Try it. Simply amazing. For the boiled breadfruit, you might want to add EVOO and some salt and pepper. That's how I would eat it when I lived by myself in Puerto Rico.
1. Oven roasting for 1.5 hours uses a lot of energy. 2. "Run down" actually comes from the Indonesian word "Rendang". 3. In Jamaica we often roast it on a fire, and then fry the leftover breadfruit for breakfast the next day. 4. I am familiar with 2 types, yellow heart and white heart, yellow tastes much better. 5. Most Jamaicans don't know that breadfruit is not actually Jamaican-- it got there from Tahiti.
In Goa in India, we peel the outer green covering , then we cut thin slices of the bread fruit (it should be a little thicker than a wafer) . Then add some salt for taste and chilli powder and mix. Wait for a few minutes then pan fry the bread fruit. It is yummy to eat and once you start eating fried bread fruit you will not be able to stop.
Breadfruit is really versatile. We make pizza dough with it. Shepard's pie, Flan/creme caramel, fritters, and turnovers filled with meats. They are great boiled accompanied with some butter and codfish serenata.
You finally did it (pana/ breadfruit) justice. Glad you enjoyed it. Here (P.R.) it is a staple food. We eat it at home at least once a week. We enjoy it fried (no batter, just the thin pana chips) or as "tostones de pana" and boiled. My favorite "lazy" dinner is boiled pana and an entire avocado with toasted garlic bread on the side for the crunch.
I agree with you about the questionable safety of using plastic in the microwave, I also question the practice of using aluminum foil in the oven. Aluminium is quite poisonous, and foil leaches into the food when heated.
In Jamaica we roast breadfruit on the gas stove and directly in the fire all the time. It's gives the breadfruit a yummy smokey flavor. We also boil the breadfruit in soups similar to potatoes. After roasting the breadfruit we sometimes fry it as well.
if ou pull out the sponge - you can use that as a lasagna sheet. If you pull out the strings vertically, it'll be like tiny noodles (ones cut into bite-size pieces)
Loves "interacting" in your videos, but I mostly like to comment positive things on here lol I'll never try this in all likelihood, but it's interesting to watch you try to cook this fruit.
Malaysian here: another word for the breadfruit besides "sukun" (you pronounced "sukun goreng" very well 👍) is "kulur". "Kulur" is actually related to the Hawaiian word "ulu" at 1:08 - both Malay and Hawaiian are related languages spoken by Austronesian peoples who migrated from Taiwan to SE Asia to Oceania for centuries which also spread their essential crops including breadfruit - anthropologists know this as the "Austronesian expansion" .
Aw! Good grief! Whatta you mean you can't roast a breadfruit on the stove flame?!? I watched an old Grannie from Jamaica do it that way and it looked freakin' delicious--and cooked! It's the same as a campfire!
Start saving seed from the rarer fruits you review, now that you've got some light for plants. Your channel inspired me to start my rare fruit collection awhile back, since in my area I could never try most of the stuff you review. I'm finally acquiring Kadsura and various Duguetia species soon! Next time you're in South America, look for a Duguetia like pindaiba or yara yara.
@@Magmafrost13 doesn't matter. I live near Chicago, and I grow everything from ice cream beans and bananas to Garcinias and Annonas. Hell, I've got 5 kinds of jaboticaba growing. Just gotta grow in containers, and bring everything in during the cold months. I use grow lights in winter.
Of course you are right roasting breadfruit on the stove is an awesome way to prepare breadfruit. We do so in the Caribbean. When it is finished roasting just wrap with paper towel and wet it. Before peeling . Or you can put it in your owen and bake it.
I'm from the Caribbean. Grenada to be exact. The most popular breadfruit dish here is oil down. The breadfruit is steamed down in coconut milk with different types of meat, and sometimes other ground provisions. It is seasoned with turmeric, curry, seasoning peppers, thyme, onions, garlic and other herbs. Some add flour or cornmeal dumplings to it. And the pot is covered with calalloo (dashes leaves). It is called oil down because when the breadfruit and other provisions are cooked it is steamed down to one of the most tasty dishes on the planet. It's the national dish here and visitors always request to try it.
You can make breadfruit cheese casserole. Mix cooked, cubed breadfruit with a can of mixed vegetables and bechamel sauce. Put in a casserole dish. Cover the top with shredded cheese and breadcrumbs. Cook until bubbly and browned on top.
We have OIL DOWN in Trinidad and Tobago.The breadfruit is boiled in coconut milk with seasonings,pig,s tail and a few taro leaves.The breadfruit can also be boiled and fried with onions,hot peppers and salted codfish.
I am Jamaican - and we eat a lot of breadfruit in Jamaica - it is a staple. I can confirm that many Jamaicans, (I included) who do not have access to an open fire - roast their breadfruit on top of their stove. So yes, it is ok to roast your breadfruit on your stove top...
In Brazil you can find breadfruit easily, it is very common and cheap. Brazilians usually make cake stuffed with meat using the fruit while it is still green.
To make easier to peel the fruit grease the knife with some cooking oil! Stove top roasted breadfruit is easy and convenient, but in Jamaica we roast on "coal stove". Ripe or "turn" breadfruit taste sweet when roasted. Over ripened breadfruit is used in a drink. It's a very versatile fruit.
Am Jamaican and i roast it on the stove all the time, i have roasted four in the oven also bit most Jamaican do it outdoors on a wood or coal fire(just to save their gas) roasting is best when it is almost ripe... boiling is best in soup and younger breadfruit is used. We jamaicans never eat it raw.
Mainly commenting to appease the almighty algorithm! I'm pretty sure by now I've seen just about every episode you've done (except for the one posted today of course) at least three times by now, and I don't think I'll ever get tired of watching them. I've become quite the fruit fan thanks to your videos, and I've also become quite the adventurous eater these days too!
I usually prepare a fresh breadfruit curry with milder green chilies, curry leaves and coconut milk to enjoy with fragrant basmati rice, whenever I am pleasantly surprised at a grocery store. Just subscribed to your videos. So glad I discovered it. Thanks 😊
My family loves it twice fried. Cube the peeled unripen bread fruit fry the cube Smash them between two plates or cutting boards. Then fry them again. The ripe fruit is often used to make flan.
The option I recall in my youth in Jamaica the baking option, the additional option after baking was to cut the breadfruit in slices and fry it in butter.
My neighbor gave is some sukun fruits that was so strangely sweet. So my mom decided to grow it behind our home. It was a bad idea because it grew so tall and big, whenever windy rain happened we were concerned if the tree fell. So it was cut down. But the smaller trees keep growing. As my mom said it, as long as the root lives, they will keep growing new trees
First rule while cutting ,apply some cooking oil on the knife and your hands so the cream glue which comes out while cutting does not stick to your hands and knife 😀
Jamaicans roast breadfruits on top of a coal stove or a gas stove since forever. The smoky flavour is delicious. We roast it while still green but a favourite for many is to roast on a fire when 'turned' - meaning just before it starts to ripen
Hey, I'am from Maldives. We call it ban'bukeyo. We eat this a lot, we make different kind of things from breadfruit, it has different stages, like when it is little under ripe we make chips out of it, and there are different types of currys. and there is a very tasty dessert also, we call it ban'bukeyo bondibai. You can serch it from youtube.
You can gril on your cooker or outside with wood .you can fried . Can make ships can also cook with coconut milk . Make curry salad and cake can boil yummy.
If frying, it will come out crispier and less greasy if you use more oil. It might seem counterintuitive, but using more oil will give you more “thermal mass”, so when you drop room temperature food in, the oil temperature won’t drop as much. Keeping the oil temperature high will generate steam in the surface of the food, which pushes outwards and prevents oil from being absorbed by the coating, while using too little oil will let the temperature drop too low to keep the steam going, and your food will absorb the oil and get a bit soggy and greasy. Frying in batches will help somewhat too, but really don’t skimp on the oil. If you use a good neutral frying oil like peanut, canola, ghee, etc, and don’t let it get overly hot, you can strain it and reuse it. Also, substituting rice flour for the cornstarch will make it extra crispy.
Sir i am from Trinidad&Tobago West Indies.All who told you you did wrong by roasting breadfruit on stove is WRONG.I roast my breadfruit on the stove all the time,i grew up roasting on an open fire but i can't do that any more, of where i live.So you did right on how and where you did your roasting. Please continue your roasting
I bought one today and have it in the oven right now. Got it in a newly-opened Asian supermarket in our area of northwestern Arkansas. After it's roasted and softens I plan to slice and fry it. Friend, you need a drip pan under that planter you just watered. But you probably know that by now.
I am a Jamaican,you don't need a chopper to peel your bread fruit,you need a good sharp knife You can roast your breadfruit on the stove or on a wood fire Boiled breadfruit is cooked i soup,or when cooked you can have it wirh chicken,salt mackerel After you have roasted the breadfruit you can slice them and fry them
We have plenty of that here. We called itu sukun. We deep fry it. Can use any batter you like or with just water and salt. Immerse the sukun in the water and salt for few seconds and fry them.
I know of a different variety which are larger, you eat them when they ripen and fall from the tree. Difference is, we only eat the seeds that by this time are already quite large. They're boiled in water with a fair amountof salt, then peeled and eaten individually.
