Breadfruit is a member of the mulberry family. Native to the Malay Peninsula and the western Pacific Islands, breadfruit is soft with yellow, cream-coloured flesh. Research indicates that the fibre content in the fruit could control diabetes, by reducing the absorption of glucose by the body.
The fibre present in breadfruit regulates bowel movements. Regular consumption of breadfruit could help reduce the risk of colon cancer.
Breadfruit contains omega-3 and omega-6 fatty acids which stimulate metabolism, and the growth of skin, hair and bone.
It is rich in vitamins and minerals such as vitamin C, thiamine, riboflavin, niacin, iron and phosphorous.
The flower can be eaten as a vegetable. The immature fruit can be cooked or stored for future use and the mature fruit eaten raw or baked. The seeds are cooked immediately or dried and used when required.
Now, for a recipe.
Breadfruit soup
Ingredients
Breadfruit, peeled and sliced: 500 gm
Garlic: 1 clove
Onion: 1
Butter: 30 gm
Celery, sliced: 1 stalk
Vegetable stock: 2 cups
Milk: 1 cup
Salt and pepper to taste
Method: Fry onion and garlic in butter in a pan until soft. Add vegetable stock, breadfruit and celery. Bring to a boil, cover and simmer for 20 minutes.
Remove from the stove and cool. Puree the mixture in a blender in small batches. Return pureed mixture to medium heat, add milk and reheat. Season to taste and serve with bread rolls.
Samir Mulaokar, Executive Chef Vivanta by Taj – Fisherman's Cove
