Method :
-
Bake the
breadfruit in a moderate oven for 1 hour or until it is easily pierced
with a fork.
-
Remove from
oven and cut it in half.
-
Discard core
and skin, and put the pulp into a large bowl in which it can be mashed
with a potato masher.
-
It is easier
if this is done while the breadfruit is hot.
-
Add the salt
and coconut cream and with a spoon divide the breadfruit into
walnut-sized pieces.
-
Serve hot.
Note : If the
breadfruit is perfectly ripe, soft and sweet, it need not be baked.
Instead, pull out the stem, cut the fruit in halves lengthways and scoop
out pulp with a spoon. Measure the pulp and mix in half the volume of
coconut cream, and one sixth the volume of sugar. Add salt to bring out
the flavor.
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