1 mature, firm, green breadfruit
1 or 2 large onions
1 cup white vinegar
2 level tsp sugar
Chopped parsley
3 hard-boiled eggs
¼ cup salad oil
salt and pepper to taste
chopped spring onions

Cut breadfruit into quarters, leaving skin and centre. Put in large pot, cover with water, add 1 tsp salt and boil covered until tender (like boiling potatoes).

Slice onions finely. Put in bowl, cover with cold water, add a dessertspoon salt. Leave standing for 15 minutes. Drain salt water and rinse onions. Squeeze onions with hands to remove all water and put in a clean bowl. Add vinegar, oil, salt, pepper, sugar, chopped parsley and chopped spring onions.

When breadfruit is cooked, let it get quite cold. Remove skin and centre, slice thinly and arrange neatly on serving platter.

Slice eggs and arrange on top. Cover with the onion mixture. Some red capsicum ccm be added for colour. N. B. It is a good idea to boil breadfruit the day before and leave in the fridge overnight before slicing.

Breadfruit cubes added to curries instead of potatoes is very delicious. Try it.

Cooled boiled breadfruit freezes well.

Sheila Morgan

DATE: July 1987

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