Our omnivore’s attempt to go vegetarian for a week of Meatless Monday led us to the discovery of a new food – the breadfruit, native to the Pacific Islands. We’d seen it before in Asian markets, but for some reason, were never compelled enough to buy one. This week we finally did, and I have to say, it is now one of my favorites.

I have a deep love of potatoes and breadfruit is quite like the potato – starchy, bland and high in carbs – but ready and able to take on any flavor. The football-sized fruit is also fast-growing and high in fiber and protein, which makes it a great food for combating world malnutrition. See this interesting article in Newsweek titled Breadfruit to the Rescue. If you were a fan of Mutiny on the Bounty, you’ll find it quite fascinating!

Most recipes we found called for stuffing it whole with any combination of meat and vegetables, then grilling it on an open fire. Since it’s quite cold now here in Seattle we opted out for the outdoor cooking, and instead cracked open the fruit and cut the flesh into cubes. We then simmered it in coconut milk, turmeric, garlic, ginger and a bit of chili powder – a delicious concoction we’ve named Breadfruit Coconut Curry.

For the full recipe and instructions click below:

Here are some other interesting breadfruit recipes:

• Find  breadfruit appetizers, main dishes, desserts and more on National Tropical Botanical Garden
• Breadfruit Cake from GroupRecipes
• Vegan Breadfruit Pizza from Child of the Nature Isle
• Breadfruit Casserole from Nevis, West Indies

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