Two methods are used in Polynesia.
Drying: The fruit are peeled and sliced 1cm thick, and dried in the sun or in a food drier for 4 days at 120°F. Full-sized, but green fruit are used.
Fermentation: Ripe fruit are boiled, mashed, and fermented in pits. This results in a sour paste.
When the fruit begin to ripen, they do so quickly and become mushy in texture. They are then inclined to ferment. To arrest ripening, boil whole breadfruit for about 40 minutes. This denatures the enzymes of ripening and partly ruptures the starch grains, restoring in firmer texture.
It can then be kept for about a week in the refrigerator and used as required in recipes. Under-ripe fruit will also keep in the refrigerator, but will soon deteriorate if left at room temperature.
OTHER USES FOR BOILED BREADFRUIT
Cut into dice, mix with chopped onion, parsley and mayonnaise for salad.
Slice, and place in layers with onion rings, minced meat or slices of liver, tomato, eggplant, etc, pour in some seasoned stock and sherry for a tasty casserole.
Parboil, cut into thick chips and fry quickly until golden.
DATE: May 1980
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