Breadfruit (freeze dried) Artocarpus altilis

Breadfruit can be consumed raw when ripe, but the flesh is primarily cooked to develop a richer flavor and softer consistency. In cooked preparations, Breadfruit can be used at any stage of maturity and is traditionally peeled, sliced into sections, cored, and prepared similarly to starches. The flesh can be boiled or steamed and added to pasta salads, mashed with coconut milk or garlic and oil as a side dish, incorporated into pancake batter, or stirred into dips. Breadfruit can also be boiled and diced into a ceviche-like dish known as poisson cru in Tahiti, baked and sliced into chips, cooked into a variation of French fries, added to curries, soups, and stews, or incorporated into casseroles, burritos, rice-based dishes, and falafel. Try baking, dicing, and stuffing small pieces of Breadfruit into egg rolls, wontons, and lumpia, or boiling the flesh, mixing it with coconut oil, and using it like dough for tamales or pizza. In Malaysia, Breadfruit is dipped in batter and fried, served as an afternoon snack with tea. In Guam, the flesh is cooked, mashed into a paste, spread thinly, and dried in the sun to make fruit leather. This chewy dish is traditionally wrapped in leaves for extended storage and will last for several months to years, depending on the preparation method. Beyond savory preparations, Breadfruit can be added to cake, pie, pudding, and malasada recipes, frozen into ice cream, or cooked and combined with a mixture of sugar cane, coconut milk, and condensed milk.