Breadfruit (‘Ulu)
A tropical fruit, ‘ulu has a long and illustrious history in the cuisine of the Pacific islands where it flourishes.
This is a special fruit here in Hawaii as well. The world’s largest collection of living breadfruit trees exists in Kahanu Gardens in Hana, Maui. Efforts have been underway to support more breadfruit growing. It is also thought to be an important possible future food, for its valuable starch and its ability to be dried into a flour. Here ‘s a link to a Ho‘oulu ka ‘Ulu – a great project developed by Hawai‘i Homegrown Network and the Breadfruit Institute — check it out for a deeper dive in the realm of ‘ulu.
Prepping and Eating Tips
– Wash your ‘ulu well before preparing.
– If baking or roasting in the oven, puncture the skin with a fork first.
– If steaming, remove the skin before steaming.
– Breadfruit will peel easily with a paring knife.
– Cut unpeeled flesh into desired size cubes or break into small pieces. Usually the fruit is cut into quarters and its fibrous core is trimmed away.
Selecting and Storing Tips Look for green and hard outer layer. If a milky colored liquid seeps from the surface, the breadfruit is mature.
Keep in a cool dry place, well-ventilated place. Will continue to ripen after picking, so use fast. Ripe fruit will yield to the press of your thumb.
Ulu doesn’t store well in refrigerator, it sustains chill damage very quickly. If you absolutely need to store it, it is suggested you wrap it in a paper bag and put in warmer part of your refrigerator.