Breadfruit is a tree fruit, native to the Malay Peninsula and the Pacific Islands. It was first brought to the Caribbean by British slave owners, as an inexpensive high energy food source for the slaves.
Breadfruit is not a fruit that can be eaten straight from the tree. It must be cooked before being eaten. The inedible skin and core of this green fruit must be removed before it is prepared. Breadfruit can be stewed, baked, roasted, fried or boiled. It is often cooked with coconut milk, as this brings out its natural sweetness. Many compare the taste to fresh baked bread, which is where it got its name.
Breadfruit is available in communities with large Caribbean populations, usually at fruit and vegetable stands. It is not usually available at the local supermarket, unless the supermarket specializes in international produce. You may also find it in some Chinatowns because it is also eaten by Southeast Asians.Breadfruit Puffs are a popular appetizer made in the French Caribbean islands of Martinique, Guadeloupe and previously French, Dominica.
1 tablespoon grated onion
1 tablespoon butter
1 pinch nutmeg
1 dash hot sauce
1/4 cup milk
Breadcrumbs, for coating
salt and pepper, to taste
In a large pot, bring water to a boil. Add breadfruit and cook until fork tender, about 30 minutes. Once it is fork tender, peel and remove the skin and core the breadfruit. Mash it. Combine breadfruit with onions, butter, nutmeg and hot sauce. Whisk egg and milk. Add to breadfruit mix and stir to combine. Form tablespoon size portions into balls. Roll in breadcrumbs and fry in hot oil until golden brown. Serve immediately with hot sauce.
Meet the Chef
Mireille Roc is the Chef and Owner of Global Tastes & Travels Inc., a comprehensive culinary and travel company. Global Tastes & Travels is your one stop center for all of your culinary needs – cooking classes, personal chef services, catering, gourmet products and International culinary vacations.
She was born in Brooklyn, NY and has spent her life sampling and experimenting with the variety of cuisines and products available in NYC. She was exposed to a variety of cuisines from a very young age, due to her International family originating from countries that include India, Indonesia, Haiti, Aruba, China and Suriname, to name a few. She had the opportunity to travel to many countries from a young age and decided to merge these two passions in her life - food and travel and thus, Global Tastes & Travels Inc. was born, after culinary school and working in various NYC dining establishments.
Global Tastes & Travels Inc.