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Breadfruit
Breadfruit Pumpkin Pie
1 large breadfruit (very soft and ripe)
½ tsp salt
2 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ground cardamom
1-2 tsp grated orange peel or orange zest
1½ cups heavy cream
1/3
cup organic brown sugar
½ cup dark syrup
2 eggs
½ tsp vanilla extract
1 9-inch unbaked piecrust
Breadfruit should be soft and gooey, you can mush it
more in its skin (if not, you will have to bake it). Scoop
breadfruit from peel, mash, and set aside.
In a large bowl, mix spices, sugars, salt, and orange
zest. Beat eggs and add to bowl. Add mashed
breadfruit. Put in a blender and puree. Pour into pie
shell. Cover piecrust rim with foil. Bake at 350° for
40-60 minutes (depending on the size/softness of fruit
to begin with). Insert knife or wooden stick to test for
doneness. Cool on rack.
Serve topped with cream or Greek yogurt, and sprinkle
with zest and/or spices.
Candied Breadfruit
1 cup mature (firm) breadfruit, steamed, peeled, cored
and cubed
4 tbsp butter
4 tbsp honey
Sauté breadfruit in butter and honey, until golden
brown
Fudge-Like Breadfruit Pie
1 lb mature (firm) breadfruit, steamed, peeled, cored,
and cubed
1 lb semi-sweet chocolate chips
1 cup soy milk
1 cup honey
1 tsp vanilla
1 8-inch pre-baked piecrust
On a double boiler, melt chocolate chips in a medium-size
glass bowl. In a blender, add melted chocolate and other
filling ingredients.
Blend until creamy. Pour mixture into the pre-baked pie
crust. Refrigerate for 1 hour and serve chilled. Garnish with
candied breadfruit.
Stuffed Roasted Breadfruit
Take one medium breadfruit and score around the stem,
pulling the stem out of the breadfruit. Fill the cavity in the
breadfruit with ackee and salt fish or spinach and feta, plus
sundry tomatoes (chopped and diced) and feta cheese.
You then take the heart of the breadfruit that was cut out
and cut it, leaving only enough to cover the top of the
stuffed cavity. Brush the breadfruit with olive oil and bake
in 350-degree pre-heated oven for 35 to 45 minutes or until
a skewer or knife inserted into the breadfruit comes out
clean. Peel the roasted breadfruit and then split it in half,
using the halved breadfruit as bowls for the filling. Slice like
potato wedges and serve with a mixed green salad.
