Generally it's roasted then fried, not boiled then fried.Originally Posted by Col. Andy
Generally it's roasted then fried, not boiled then fried.
The breadfruit fried like French fries (as Mr. Accompong described) was one of my favorite things with breakfast. I much prefer the roasted or roasted then fried over the boiled version.
Bill; can you elaborate on the soup? What else goes in it?
If you ever come across "Yellow Heart" breadfruit, you'll notice a much different flavor from the white breadfruit - the Yellow Heart is definitely sweet (and softer in texture I think). I much prefer the white version but notice family and friends like the yellow sweeter variety. It's a matter of taste for sure. The first time I ever had breadfruit, it was young and boiled in soup - I too thought it had no flavor. Tried it again and realized it does - just very subtle. Hands down, can't beat the fried version - fluffy and soft inside, crispy outside - French Fries pale in comparison. Roast breadfruit and yam with a side of roast salt fish = Heaven!
The 'yellow heart' breadfruit is mostly found in the eastern parishes like St. Thomas and Portland, it has a buttery taste and i like it much better than the white breadfruit. The young breadfruit was usually put in the beef soup which was a traditional Saturday soup in JA.
