Breadfruit: Despite its name, breadfruit does not have anything to do with bread. Generally, breadfruit is used in the same way as potato, so you will often find it in stews or diced and roasted. It is also used in salads. Breadfruit can only be eaten when cooked and can be used in place of any starchy vegetable, rice or pasta. Breadfruit is picked and eaten before it ripens and is typically served baked, grilled, fried, boiled, or roasted.
Ingredients:
Half or whole breadfruit (or approximately 8 cups 1-inch cubes and boiled)
½ green pepper ¼ red pepper
½ medium onion 1/2 Scotch Bonnet Pepper (de-seeded)
1 cup low-fat Hellman’s mayonnaise
1 tbsp. mustard (optional)
1 tbsp. sugar
Black pepper and salt to taste
1 can sweet peas (drained) – Optional
2 -3 hard-boiled eggs sliced – Optional
Mixing Directions
Peel the skin off breadfruit and cut into cubes (Remove the heart), boil in salted water for about 15-20 minutes until tender. Finely chop peppers and onion and set aside. Mix together mayonnaise, mustard, sugar, and black pepper and set aside. Drain breadfruit once tender and place in a large mixing bowl. Add remaining ingredients and mix well. The salad may be served warm, but is normally served after it has been refrigerated for 2 to 3 hours.
1 serving 32oz size
