Ulu
I don't see much noteworthy in the news today,
so... how 'bout some breadfruit? Took this picture up at the farm last year.
It's
actually not the main ulu season yet, but will be coming soon. My favorite way
to cook it is to wait until it is soft, so you can barely pick it up without
your fingers leaving dents. Then bake it whole in the oven. Can't remember the
exact temp or time right now, but basically you can smell when it's getting
done. Then you slice it open and you can eat it with a spoon, almost like
pudding, or slice it into wedges. Because it is so ripe, it is quite sweet. Yum!
I also love it cooked in many other ways, like baked less ripe so it is more
starchy and less sweet then cut into wedges or cubed in potato salad (instead of
the potato), or fried as chips is also good. But baking it when it's really ripe
like this doesn't seem to be widely known, and it's a great
treat.More on
ulu,
one of the plants brought to Hawaii by Polynesian voyagers, from "Canoe Plants
of Ancient Hawaii."
Posted: Wed - June 22, 2005 at 11:53 AM