MD Bread Fruit In Brine
Breadfruit Slices The British introduced breadfruit to the Caribbean in the 18th century to feed the workers on the huge West Indian sugar plantations. As its name suggests, breadfruit, when eaten before it its ripe, tastes and feels like fresh bread. Starch and sugar make breadfruit high in energy, which the body requires for warmth and general functionality. Breadfruit is also rich in fibre and is a good source of Vitamin C. Breadfruit was traditionally baked in ground ovens or roasted over hot coals. In addition to the traditional cooking methods, breadfruit is nowadays served baked, fried or boiled.
Breadfruit, water, salt
Preparation and Usage
Breadfruit must be roasted, boiled or fried before eating. In the Caribbean it’s always picked ripe and can be roasted in embers or peeled, sliced and boiled before further cooking. It has a very spongy, starchy texture so is used in place of potatoes or yams.
Once peeled and boiled until tender, breadfruit can beadded to salads, mixed into sauce-rich curries or sliced and fried as chips.
In Thailand, green breadfruit is added to curries. It must be peeled, seeded and cut into chunks before being soaked in acidulated, salted water. Boil before cooking the fruit in the curry.
All allergy information is provided on the back of the item. We suggest customers to read before using the consumable for its intended purpose. As a caution we at groveto advice customers that products may contain the following: wheat, soya, nuts, mustard & other contaminates due to manufacturing processes. Please contact the customer service, if any information needed before you order.