Pūlehu ʻUlu: How to Cook Breadfruit the Traditional Way
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1 very mature ʻUlu
Harvest a mature ʻulu that has not yet gone ripe. This takes practice and knowing your tree in order to select the perfect fruit.
Roast the ʻulu within 2 to 3 days of picking, right before it becomes ripe!
Place the whole fruit in a hot fire and turn every 3 to 5 minutes for even roasting.
Depending on the size of the fruit, cook for a total of about 50 minutes to an hour. When cooked correctly, the skin of the ʻulu should form a charred, black shell.
With the back of a spoon or a bamboo stick, carefully clean the skin off while the ʻulu is still hot. The cooked ʻulu will have a rich flavor and gooey consistency, like the inside of a doughy bread.
Separate the cooked ʻulu flesh from the core and enjoy with a simple citrus-based or coconut milk sauce. Alternatively, it can be smashed into a paʻiʻai.
Be careful when cooking over an open fire, injury and burns can occur if precautions are not taken!
Peel the charred skin of the breadfruit while it is warm, it becomes more difficult when it cools down completely.