Fried Breadfruit

Pan Fried Breadfruit

When My family and I were sailing in the Caribbean 20 years ago, I tried unsuccessfully to like breadfruit. It always seemed to end up a mushy, gloopy mess with no taste. This year Nev and I are sailing in the South Pacific, and recently had an amazing lunch at Chez Therese, Hiva Oa, Marquesas. One of the items in the mini banquet was fried breadfruit, and it was delicious, served alongside Poisson Cru, rice, mango and watercress salad, fried chicken and Popoi (a local dish resembling a white,sticky dumpling in coconut milk).

Breadfruit is round, about the size of a small football, with a tough yellowish-green skin. When the skin is cut away, it reveals white firm flesh. When fried, it tastes like potato - the more ripe it is, the sweeter the flavour.

SERVES 4 as a side dish

Preparation Time:  5 Minutes
Cooking Time: 10 Minutes

 1/2 breadfruit  2 tblsp cooking  oil

Cut the tough skin away from the breadfruit, and cut out the central core. Cut into bite-size pieces.

Heat the oil in a large frying pan and drop in the breadfruit chips. Keep turning over, as they brown quite quickly - add more oil if necessary to prevent dry-frying. When cooked, remove from the heat and drain on kitchen paper to remove any excess oil. 

Serve with a sprinkling of coarse sea salt.