A member of the mulberry family, breadfruit, or ulu, has been a mainstay of the diet of South Pacific people for thousands of years. It is one of the plants brought to Hawaii by early Polynesians, but its prominence on the table has always been overshadowed by taro.

Breadfruit is one of the highest-yielding food plants; the trees can reach a height of 85 feet and produce 200 fruits annually.

Choose breadfruit that is heavy for its size. Mature breadfruit should be eaten right away; it can quickly ripen and become creamy and should be refrigerated to retard ripening.

When you handle breadfruit, do so under running water to wash away the latex that was traditionally used as a glue or caulking material. Oil your knife to prevent latex from sticking to it.

Breadfruit can be prepared in all the ways you would a potato: steamed, baked, roasted, boiled, fried, mashed, creamed and pureed. Diced breadfruit can replace potatoes in a soup, chowder or salad with delicious results. Breadfruit chips, thin sliced and deep-fried, are always a popular item.

For an amazingly good breadfruit crisp, cut breadfruit into 1-inch chunks and fry it in oil until tender. Remove from the oil, smash the chunk with the bottom of a glass and fry it again until brown and crisp. Salt lightly and enjoy; it’s great with dips!

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown. Look for "Fresh Tips" every Wednesday in the Star-Advertiser.