We love breadfruit, it’s high in protein and has a delicate nutty bread flavour that is superb when ground into a flour, we also like it in this lovely porridge as we recently discovered as we continue to create and test recipes for the Trees that Feed Foundation.
We are an active partner with this forward thinking foundation that is working to develop sustainable food sources for Jamaica. Breadfruit is a robust tree which is a member of the fig family. It’s tolerant of salt which means that if our beautiful Caribbean Sea keeps rising, Jamaica will have a staple source of food to enjoy, as one tree alone can produce 450 pounds of fruit per season.
- ½ medium ripe “fit” Breadfruit ( the picture shows a green one )
- ¼ tsp. salt
- 2 pints Coconut milk
- 1 pinch Ground Nutmeg
- ¼ tsp Nutmeg
- ¼ tsp. Vanilla
- Sugar to taste
- Heat coconut milk with the nutmeg, cinnamon and vanilla in a pot. In the meantime remove skin and heart from the breadfruit. Cut it into small pieces and then puree in a blender.
- Add puree to the coconut milk mixture, add the salt. Allow to boil, occasionally stirring the pot. When the breadfruit is cooked, sweeten to taste.
- A tip from our gardener : is to add some grated carrots which adds colour and some texture; carrots also have their own sweetness. We have sprinkled some raisins and toasted almonds just before serving.
- Sprinkle a little nutmeg on top just before serving.