Easy Spicy Breadfruit Fries Recipe by Savory Spin (2024)

FAQs

Do you have to boil breadfruit before frying? ›

Frying. Raw breadfruit can be fried, but you can also use roasted or boiled breadfruit for this, since it remains firm and sliceable after cooking. Cooking fresh breadfruit in oil calls for slicing it or cutting it into sticks and cooking it in hot oil until golden brown and cooked through.

If Using the Oven: Adjust oven rack to middle position and preheat oven to 400°F (200°C). Place breadfruit directly on oven rack and roast, flipping once halfway through cooking, until well browned on outside and flesh can be easily pierced through to the center with a skewer or knife, 1 to 1 1/2 hours.

A ripe breadfruit is soft to the touch with a sweet, aromatic fragrance. Ripe fruit is perfect for cakes, pies, cookies, energy bars and other sweet treats. Ripe breadfruit is best used right away, although it can be kept in the refrigerator for a few days before using or stored in the freezer for later use.

Steaming breadfruit is a great way to keep fruit hydrated while cooking. Cut the fruit (peeled or not peeled) into quarters or smaller pieces to fit in the pot. The fruit is fully cooked when it can easily be cut with a fork. Steam fully or halfway to freeze and store for future use.

The tropical fruit has anti-inflammatory and antibacterial properties and may benefit joint health and eye function. Breadfruit is an excellent source of fiber source and several vitamins and minerals, including vitamin C and potassium.

Roast the fruit whole on an open flame or a grill to eat it like a baked potato, or halve it and bake it flesh side-down in an inch of water until it's perfectly tender and ready to accompany fish or toss in a stew. Slice breadfruit into matchsticks to fry in oil or butter, like excellent french fries.

The wholesale price is only US$0.50 to US$0.80 per fruit weighing an average of four pounds. The local price for processed breadfruit is US$3-5 per pound.

Peel the breadfruits and slice into wedges. Meanwhile, heat 1/2 inch vegetable oil in a deep 10- to 12-inch heavy skillet over medium heat until hot but not smoking. Fry breadfruit in batches, turning occasionally with tongs, until crisp and brown, about 10 minutes. Remove from oil, salt liberally, and serve hot.

Breadfruit is an extremely versatile fruit that can be prepared and eaten at all stages of development and maturity. Mature fruit is the most desirable to use for most dishes, due to its potato-like texture.

How to tell if your breadfruit has gone bad. If the fruit is soft to the touch, it has gone bad. Other signs of spoilage include mold or fungus growing on it and patches of black or brown bruising on the surface of the fruit.

Does breadfruit have to be cooked? ›

Bright green, underripe fruits are said to have a similar flavor to artichoke hearts, and are popular as pickles, though they can be eaten raw or boiled and added to any normal recipe. When breadfruit is fully ripe, it's a little softer and at its most starchy, with a mild flavor similar to a nutty potato.

Breadfruit has a low to moderate glycemic index rating of 47 to 72 when cooked [15]. A low glycemic index helps with the prevention of coronary heart disease, increases feelings of fullness to regulate food intake, and helps with glucose and lipid metabolism [18].

Breadfruit can be eaten unripe, but must be cooked. Unripe fruits should be firm and evenly green. When ripe, the outside should slightly soft with an even color.