‘Ulu, or breadfruit, is a highly versatile and nutritious tropical fruit that has been a staple in Pacific Island diets for centuries.
‘Ulu is low in fat, has a low glycemic index (low sugar), and is non-GMO and gluten-free. It’s an excellent source of fiber, protein, and essential vitamins and minerals and offers a healthier alternative to imported starches such as potatoes, wheat, and white rice.
Depending on its ripeness, breadfruit can be cooked and eaten in various ways: firm and savory like a potato, sweet and creamy like a ripe banana, or even used like artichoke hearts.
The trees are resilient, helping to sequester carbon and withstand heat and drought, making them ideal for climate change adaptation.
The Hawai‘i ‘Ulu Co-op is endeavoring to revive its cultivation and use, promoting local agriculture and healthy eating habits.
Let us help you savor the true taste of the islands—from our trees to your plate.
Wholesale
We supply restaurants, schools, hospitals, manufacturers, and kitchens across Hawai‘i
ʻUlu in the Kitchen
Eating well is easy with our recipe-ready ‘ulu. Our minimally processed ‘ulu is picked fresh from our farmers' trees and washed, cut, steamed, and frozen, making it quick and easy to use anytime.
Our recipe collection showcases how versatile ‘ulu is: from chowder and ‘ulu chips to chocolate mousse and ice cream, it’s easy (and fun!) to make ‘ulu a frequent staple at your table.
ʻUlu Wedges
Big mahalo to Chef Dan at Magic’s Beach Grill for this great take on the classic potato wedge!
ʻUlu Hummus
A traditional hummus recipe– a savory, legume-free hummus made with breadfruit.
Soft Baked ʻUlu Mochi
A delicious traditional mochi that uses sweet, ripe breadfruit. Itʻs great to bring to a lū‘au or family gathering!
Meet our ʻUlu Farmers
We formed the Hawai‘i ‘Ulu Cooperative to share knowledge about this remarkable fruit and make it easier for island residents and visitors to find, cook with, and enjoy ‘ulu year-round.
’Ulu is one of the most climate-friendly, nutrient-dense foods you can eat. You can support local farmers, regenerative agroforestry, and community health — and reduce Hawaiʻi’s dependence on imported staples — by eating more ʻulu.
We are Bringing ‘Ulu Back
ʻUlu has always been vital in sustainable island food and Pacific agroforestry systems.
Over the past 100 years, however, ʻulu and many of Hawai‘i’s other heritage crops have taken a back seat to imported, highly processed factory foods, negatively impacting our local economy and community health.
With revived interest in indigenous rights and local, national, and global food systems in recent years, traditional Hawaiian crops are garnering attention and making a comeback.
A Crop for Climate Resilience
‘Ulu is one of the world’s few perennial staple crops that grows on trees. With a decades-long lifespan and a high yield of hundreds of pounds of ‘ulu per tree, breadfruit is a vital crop for Hawai‘i’s food security and sustainability.
These large, majestic trees help to sequester carbon and reduce the need to till soil or control weeds. Their heat and drought tolerance make them a favored orchard crop in tropical communities most vulnerable to famine and climate change.
One tree can live for 100 years or more and produce hundreds, even over a thousand, pounds of fruit annually!
‘Ulu in Ancient Hawai‘i
ʻUlu is one of Hawai‘i’s original food crops that’s been a local staple for nearly a thousand years! ‘Ulu, or breadfruit, is an incredibly versatile food that can be prepared in various creative, delicious ways. Its nutritional content and the fact it’s one of the most sustainable and environmentally friendly foods on the planet makes it a healthy addition to almost any diet.
‘Ulu was not only a core staple food, but every part of the ‘ulu tree was used: the lightweight wood for building wa’a (canoes), hale (houses) and olo or alaia (surfboards); the tree and fruit sap as an adhesive, for wound care, and as a caulking and waterproofing agent; and the tree bark harvested and pounded into kapa (paper and fabrics). Many cultures in the South Pacific carry on these traditional uses today.
Meet ‘Ulu's Co-Crops
Meet Kalo (Taro)
While the leaves are used to make steamy, succulent laulau and lūʻau, the root is made into paʻiʻai, poi, sweet kūlolo or served up steamed as a side dish.
Meet ʻUala (Sweet Potato)
This Hawaiʻi favorite is used in a multitude of ways from potato chips to pie.
Meet Pala’ai (Pumpkin)
Sweet and savory, rich in vitamins and nutrients, good for the earth, and delicious in so many ways!