Breadfruit Dessert Recipes

ROAST BREADFRUIT

Steps:

• Preheat oven 425 degrees F. Choose a breadfruit that is fully mature (picture of breadfruit below), using a knife cut around the stem and about 1 inch deep and discard.
• Cut an X along the base of the fruit, this will allow the gas to escape as the breadfruit cooks.
• Rub cooking oil over the breadfruit skin. Using parchment paper and or foil, wrap breadfruit securely. I prefer to use parchment paper first then foil.
• Place in the oven on the center rack and bake for at least 11/2- 2 hours.
• Using oven mittens, remove breadfruit from oven and allow to cool enough where you can handle. Peel breadfruit, cut roast breadfruit in half, cut out the core or heart then cut into slices and serve.

FRIED BREADFRUIT RECIPE

Steps:

• Peel the Breadfruit, then half and quarter it. Discard the fruit core. If you have a breadfruit variety with large chestnut sized seeds in the ring area, take out all the seeds too (most breadfruits are seedless and don't have that. The fruit will change color, that's alright.
• Cut the fruit into thicker slices. Not too thick and not too thin. Somewhere in between.
• Mix the marination ingredients together including the turmeric, cayenne pepper, salt, black pepper and lime juice.
• Pour the marination over the breadfruit in an extra large bowl and mix it all well together. No liquid residue will be left.
• Heat up some cooking oil in a pan and once hot add the marinated fruit slices. Fry on each side until golden brown. Use 1/4 cup of oil to fry half of the batch. *see Notes
• Serve with some salt sprinkled over it with a dipping sauce of your choice.

ULU (BREADFRUIT) PANCAKES

Steps:

• Scoop out ulu flesh into a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
• Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on the other side, about 2 minutes. Repeat with remaining batter.

RIPE BREADFRUIT CAKE

Steps:

• Preheat oven to 350 F. Spray a loaf pan with non-stick spray.
• If the breadfruit is not 100% mush, puree it in the food processor with 1-2 tablespoons milk as needed for a smooth puree.
• In a bowl, combine flour, baking powder, nutmeg and salt.
• Whisk to combine dry ingredients.
• In another small bowl, combine about ½ cup of the flour combination and toss the candied fruit in it. This will prevent the fruit from sinking to the bottom.
• Using an electric mixer with the paddle or whisk attachment, beat butter and sugar in a bowl until smooth and creamy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla extract and mix until combined.
• Add breadfruit and mix very well, until thoroughly combined.
• Add the remaining flour (not mixed with the fruit) to the batter.
• Add mango juice and mix until well combined.
• Add the fruit and flour combination and mix until well combined.
• Transfer to prepared loaf pan.
• Bake for 40-45 minutes, or until a toothpick comes out clean.
• Leave to cool for at least 10 minutes in the pan.
• Remove from the pan and serve.

BREADFRUIT CAKE

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, blend together the dry ingredients.
• Add oil, and stir well.
• Beat in eggs and vanilla and continue beating with electric mixer.
• Beat in breadfruit until smooth.
• Remove fibrous breadfruit from beater.
• Stir in nuts.
• Bake in 3 long pans for 45 minutes.

BREADFRUIT PUDDING

Steps:

• Mix together the sugar, coconut milk, spices, salt, wine, egg and the melted margarine; whisk to dissolve sugar granules. Combine the crushed boiled breadfruit, flour and the raisins. Add the liquid mixture to the breadfruit mixture and mix well. Scrape the mixture into a greased 10 inch baking tin and bake in a preheated oven 180°C (350°F) for 1 hour and 15 minutes. Cool and serve decorated with cherries and Guava Sauce.Guava Sauce Put guava and water to boil for about twenty minutes. Strain and rub the pulp through a sieve. Combine the pulp and juice and return to a boil. Add sugar and lime juice or ginger and simmer until the mixture becomes syrupy. Allow to cool and mix in the white rum.To Serve: Serve with Breadfruit Pudding.Recipe prepared and presented by Shameeka Whitfield, Yallahs High School, St. Thomas