I found another way to use the bread fruit, this is very original. This recipe was taken from the first issued of the Trinidadian magazine Dougle in Season (http://www.douglatt.com/). I could not resist to get this recipe, it is very interesting to see what you can do with this fruit. Last time I found a recipe in our local newspaper featuring a chocolate candy made with breadfruit, very original. This fruit is very versatile, a few people know who to use it in the kitchen, so I will get as much information about this fruit an its use in the kitchen as I can. I hope you enjoy.
I will try to get a bread fruit for next week to try this recipe, it look like the rice chicha (Venezuelan drink) in principle. I will let you know my experience.
1 ripe breadfruit
1/2 cup evaporated milk
18 - oz can condensate milk
1 tsp vanilla essence
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
sugar to taste
2 tbsp rum (optional)
Bring a large pot of salted water to boil.
Cut bread fruit into quarters and remove the heart and seeds. Remove the skin.
Boil quarters in water until they are soft. -Do not discard water
In a electrical blender, combine bread fruit and evaporated milk. Blend. Slowly add condensed milk, and blend until smooth.
Add vanilla, cinnamon and nutmeg to the mixture and stir with a wooden spoon. Add sugar to suit your taste.
If the punch is too thick , add some of the water used to boil the breadfruit to achieve desired consistency.
Chill for at least 2 hours. serve with ice
Dougla is a new cooking magazine from Trindiad and Tobago, I am really happy for the initiative of Sonja Sinaswee, for her work as well as everybody working together with her to carry out this project. I wish them the best in this jurney. I got a lot of information about Trinidadian food, that I will eventually featuring time to time.