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BULLETIN 77, HAWAII EXPERIMENT STATION 



Steamed breadfruit 



Remove skin, stem and core from a soft ripe breadfruit. Cut breadfruit 

 into halves or quarters, place on a pan and steam in a covered steamer for 



2 hours, or until thoroughly cooked. Season with butter, salt and pepper. 



Breadfruit and coconut pudding — Papaiee 

 6 servings 



3 cups ripe breadfruit pulp % cup sugar 

 1% cups coconut milk extraced from % teaspoon salt 

 1 grated coconut with 1 cup boiling water 



Pour boiling water over grated coconut and allow to stand 15 minutes. 

 Strain though two thicknesses of cheesecloth, squeezing out as much milk 

 as possible. Scrape out the pulp from soft ripe breadfruit and add coconut 

 milk, salt and sugar. Pour into an oiled baking dish and bake one hour or 

 more in a moderate oven (350° P). 



Breadfruit chowder 



6 servings 



2 thin strip of bacon y 2 cup diced raw carrots 



Vz cup sliced onion 2 teaspoons salt 



2 cups diced raw green breadfruit 3 cups boiling water 



1% cups milk 



Cut bacon in small pieces and fry until light brown, add onion and cook 

 until a light brown color. Add vegetables, salt, and water; boil until vege- 

 tables are tender. Add the milk and serve hot. 



Boiled green breadfruit 



6 servings 



4 cups diced green breadfruit % teaspoon salt 



3 cups boiling water pepper to taste 



3 tablespoons butter 



Choose a breadfruit which is still quite firm and green in color; peel and 

 dice it. Cook in boiling salted water about 1 hour or until breadfruit is 

 tender; drain off excess water, season with butter, salt and pepper, or with 

 salt and sugar. This may be served as a starchy vegetable. 



