Summer Week 11 - Fruit Share Newsletter

We have more breadfruit for you this week. Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit. Also check out the recipes below! 

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads (it goes well with cucumbers!).

The mangoes this week are a mix of Anderson, Springfield, Nom Doc and our own grafted varieties.

There's also another helping of Genips in this week's share.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Recipes

Fried Breadfruit 

1 breadfruit, mature (firm)
1 quart vegetable oil

Heat vegetable oil to 350° in large stockpot.
Peel and rinse breadfruit. Slice into ¼ inch wedges.
Deep fry breadfruit in oil until golden.
Strain and drain on paper towel.
Sprinkle with garlic salt or furikake.
Serve warm.

* Breadfruit can also be lightly fried in a shallow frying pan with a thin layer of oil

2009 Kauai Breadfruit Bounty Cookoff
2nd Place Winner


Breadfruit Pumpkin Pie

1 large breadfruit (very soft and ripe)
1½ cups heavy cream
1/2 cup organic brown sugar
½ cup dark agave syrup
½ tsp salt
2 eggs
2 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ground cardamom
1-2 tsp grated orange peel or orange zest
½ tsp vanilla extract
1 9-inch unbaked piecrust

Breadfruit should be soft and gooey, you can mush it more in its skin (if not, you will have to bake it). Scoop breadfruit from peel, mash, and set aside.

In a large bowl, mix spices, sugars, salt, and orange zest. Beat eggs and add to bowl. Add mashed breadfruit.

Put in a blender and puree. Pour into pie shell.

Cover piecrust rim with foil. Bake at 350° for 40-60 minutes (depending on the size/softness of fruit to begin with). Insert knife or wooden stick to test for doneness. Cool on rack.

Serve topped with cream or Greek yogurt, and sprinkle with zest and/or spices.

2009 Kauai Breadfruit Bounty Cookoff
2nd Place Winner

Recipes courtesy the Breadfruit Institute