My family has been cooking ‘ulu for many, many years using a microwave. It’s easy and fast, with little clean-up. For a firm, medium-sized ‘ulu, say 7" at its widest 2-3 pounds, poke with a knife several times and cook in the microwave for 8-10 minutes. A knife should slide in easily when done. A good ’ulu will taste sweet and will be tender…it’s delicious as-is. Or in potato salade, etc.
We usually cut 1/2" wedges, remove the skin and seeds fm the wedge, and pan fry in a little butter til browned. It will have a slight crust on it. Eat as-is, or with guava jelly…‘ono, you know. I cut wedges (fm a cooked ’ulu I keep in the fridge) when I want it. I always finish it by 4 or 5 days, so I don’t know how much longer it can last!
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Mahalo for “How to cook Ulu”
Not sure I’ll like bread fruit
My family has been cooking ‘ulu for many, many years using a microwave. It’s easy and fast, with little clean-up. For a firm, medium-sized ‘ulu, say 7" at its widest 2-3 pounds, poke with a knife several times and cook in the microwave for 8-10 minutes. A knife should slide in easily when done. A good ’ulu will taste sweet and will be tender…it’s delicious as-is. Or in potato salade, etc.
We usually cut 1/2" wedges, remove the skin and seeds fm the wedge, and pan fry in a little butter til browned. It will have a slight crust on it. Eat as-is, or with guava jelly…‘ono, you know. I cut wedges (fm a cooked ’ulu I keep in the fridge) when I want it. I always finish it by 4 or 5 days, so I don’t know how much longer it can last!