Starch — Canoe Plant — Roasted/fermented Provenance Verified · Examination Grade

ʻULU (BREADFRUIT)

Hawaiian

Overview

Roasted whole in the imu or over coals until the skin blackens and the interior becomes soft and creamy. Ripe breadfruit has a mildly sweet, bread-like quality. The ripeness window for optimal roasting is approximately forty-eight hours — too green and it is hard and flavourless; too ripe and it is mushy and alcoholic. Traditional Hawaiian skill was knowing the exact moment to pick.

Source

Pacific Migration Trail

Food Safety / HACCP — ʻULU (BREADFRUIT)

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Kitchen Notes — ʻULU (BREADFRUIT)

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Recipe Costing — ʻULU (BREADFRUIT)

Calculates ingredient costs from your on-file supplier prices.