Tasty breadfruit is a staple starch with versatility

An ancient food will be celebrated Saturday on Hawaii island: breadfruit. It’s time to get reacquainted with this starchy staple that fed South Pacific islanders for millennia.

While breadfruit can be used in place of potatoes, its own deliciousness deserves attention. It’s not usually available in supermarkets, but farmers markets and ethnic markets will surely have them now and in the next few months.

Choose breadfruit that is yellow-green, firm and oozing of white latex. That means it’s mature, its flesh will be tasty and firm and you can prepare it as you would a potato. Eat it within a day or two of purchasing or it will ripen and get soft — still edible, but preparations will be limited.

Lightly oil a knife and cut the fruit open through the stem into halves or quarters. Drizzle pieces with oil and bake in a 350-degree oven until soft. Or steam. When the flesh is soft, dice it for a salad, chowder or corned beef hash, or slice it thin and pan-fry it in butter or oil and sprinkle with salt.

Breadfruit has a dry texture (unless cooked in a lot of water) and a delicious flavor. It has little fat and protein but a lot of fiber, vitamins and minerals.

For a breadfruit chowder: Chop 4 slices of bacon and fry until crisp. Remove and drain all but a tablespoon of fat. Sauté a chopped onion in that fat until translucent. Add 3 cups of diced cooked breadfruit, 2 cups fresh corn kernels, 5 cups milk and the bacon. Bring to a boil then lower the heat and simmer 15 minutes. Add salt and pepper to taste; garnish with minced parsley.

For information on the Breadfruit Festival 2011, visit www.breadfruit.info.   

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products.