Breadfruit Salad Recipe

People don't realise the many things that can be done with breadfruit.  One of my favourite salads is the breadfruit salad.  My mom made this for us many times as children and I used to enjoy helping her mix the salad up and tasting it every time she was not watching.  I think by the time I was finished making this salad I would have eaten about 1/4 of it.  I grew up in St. Vincent where breadfruit is a must have in many homes.  The island is also known to have many breadfruit trees with the first one ever being brought to the island by Captain William Bligh on January 23, 1973. For persons living abroad for e.g in Canada, USA or England, it can be quite costly to purchase this precious fruit. 

What makes this salad so special is that it is easy to prepare and can be done in a short time.  The sad thing today is that the younger generation is so caught up in buying fast foods that most of them do not know how to prepare a simple dish like this salad.  Realizing that we are loosing our roots and culture made me want to share simple cooking and recipes and was also the main inspiration in me deciding to do a blog on recipes. 

Anyway, I hope you have fun preparing the recipe below, make sure to give your feedback and continue to view my posts.

Breadfruit Salad

You’ll Need…

3 cups cubed breadfruit (cooked)

1/2 cup bell pepper

1/4 scotch bonnet pepper (diced fine) optional

1/2 cup celery (diced finely)

1/4 cup red onion diced finely

3/4 can peas and carrots

3 hard boiled eggs (diced)

pinch paprika

1 tablespoon white vinegar

1 teaspoon mustard (Dijon)

3/4 cup mayonnaise

pinch black pepper

* When you cook the breadfruit in salt water there is no need to add any after when mixing it, but do adjust to your own liking.

Peel, core and boil the breadfruit in salted water. Cool, then cube into 1/2 inch pieces. Then prepare the other ingredients so it’s just a matter of assembling when the breadfruit has had time to cool. Then it’s just a matter of cutting the boiled eggs into small pieces.

Place the breadfruit, eggs, onion, scotch bonnet pepper (no seeds), celery, bell pepper and the peas and carrots (drain and rinse with cool water) in a large bowl, then get ready to make the rick and creamy sauce to bring everything together.

Stir (be gentle) well. Then in a small bowl, place the mayo, vinegar, mustard and black pepper and whisk. Now pour this mixture into the bowl with the other ingredients mix well (with a folding motion) and finally top with a dusting of paprika.

Be sure to place in the fridge to chill before serving. Yet another delicious recipe using breadfruit, especially during the summer months when you’re having those wonderful BBQ events.

Recipe adapted from: www.caribbeanpot.com