01 Dec Farm Cooking: Ulu (Hawaiian breadfruit)

We finally dove into some ulu cooking this weekend! It was so much easier than we thought and all meals turned out super yummy. Basic prep rules are to cut out the core and peel it, then it can be cut up like a potato. It’s basically our new favorite. Not much flavor so it just soaks up whatever you add to it.

On saturday night we grated half of it for dinner, saving the other half in the fridge. We made the ulu into hashbrown cakes with some baby bell pepper, green onion and fresh basil mixed in. Then topping with a marinara type sauce I made out of a can of tomato paste, balsamic vinegar, fresh basil, oregano, rosemary, garlic, and salt & pepper.

We cubed up the leftover ulu Sunday night and threw it all into a couple skillets to cook. It was still too much for a dinner meal, so we stored a couple servings in the fridge. Then added black beans, cabbage, green onion and spices to the skillet with the ulu for dinner. Topped with salsa – we ate it all and forgot to take any pictures, it was so good!

Our final meal with ulu was this morning: a fried egg over diced ulu with green onion and pepperjack cheese.

Breadfruit comes in many varieties, all of which can be used at any stage of ripeness. A good source of vitamin C and minerals like potassium and magnesium. When its super ripe and squishy it gets sweet and people eat it raw like pudding or custard, we want to try and bake a “pumpkin” pie or fry some donut holes with one of those.