I’ve yet to tackle cooking with breadfruit yet myself, mostly due to its large size (the length of its oval shape is often between ¾ and 1 foot and our food storage space is quite limited), long cook times and massive starchiness… Yet, it intrigues me.
Gregory was the breadfruit nut “chef” and like many vendors, also sold his own rumpunch, which we did not buy.
About 1 ½ cups of hot, freshly boiled and salted breadfruit nuts cost a mere $2EC, or about 75 cents US. They tasted a bit like creamy chestnuts. Yummy!
To my delight, Wayne spotted something I hadn’t heard of… breadfruit “nuts” at the Portsmouth open-air produce market. The fruits are produced from a male breadfruit tree, only. To cook the ripe seeds takes about 4 hours of boiling, or 1 hour with a pressure cooker. As I don’t own a pressure cooker, I’ll happily buy breadfruit nuts someone else cooks if I’m lucky enough to find them again.
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