Is there any place that sells Breadfruit (Ulu) in Los Angeles?
- dahulagirl Feb 1, 2010 12:26 AM
I'm trying to learn something here - I can't help you with the LA question - but I am wondering if the breadfruit you're talking about is the same as what I've had in Jamaica - it had the taste & consistency of potatoes - is that the same thing??? I think the chef boiled it & then fried it in butter with jerk seasonings.
You might also consider the Carson area. Lots of Samoans in that 'hood. I've personally never seen breadfruit at any of the 99 Ranch stores I've visited - I don't think of breadfruit as a popular Chinese/Asian thing except maybe within parts of SE Asia. It's big in Polynesia, Melanesia and the Caribbean.
I was at A Grocery Warehouse on Sunset in Echo Park just last week, and they had Breadfruit as well as their usual, broad selection of very fresh, exotic fruits and veggies....
BTW: what are you making with it?
In Little India in Artesia, you can find cleaned, cut up and frozen bread fruit (uncooked) in many of the grocery stores.
Per an informal poll of the parents of the Polynesian prep football players whom I coach, these are definite fresh breadfruit (and if you're interested, taro) sources:
Pacific Island Market in Long Beach (5353 Long Beach Blvd.)
The Boutique Samoa Market in Anaheim (1217 South Western Ave.)
Polynesian Market and Catering in Carson (1329 E. Carson St.)
Polynesian Flava in San Berdoo (980 W. Bloomington)
Boutique Samoa Market
1217 S Western Ave, Anaheim, CA
Breadfruit is obtained from the large fruiting tropical rain forest trees belonging within the mulberry family.
Breadfruit nutrition facts
Breadfruit is obtained from the large fruiting tropical rain forest trees belonging within the mulberry family. It is closely related to the other staple exotic fruits like jackfruit, breadnut, figs, and mulberries. The fruit has unique flavor and texture used in subsistence as other tropical staples such as rice, sweet potatoes, taro, banana, andcoconut in many of the East Asians, Micronesia, Polynesian, and Caribbean countries.
Binomially, the fruit belongs to the family of Moraceae, of the genus: Artocarpus. Scientific name: Artocarpus altilis.
Breadfruit tree has many similarities to jackfruit in all respects except that their fruits arise in the terminal ends of small branches; whereas they arise (erupt) directly from the trunk and large stems in case of the latter. It is a very large evergreen tree found in tropical rainforests of Indonesia, Oceania, and Philippines, Sri Lanka and India.
Fully-grown tree bears more than 100 fruits each season. Each fruit generally feature round or globular shape weighing about 1-5 kg, however, can vary widely in color, size, and shape. Outer surface is covered by spikes as in breadnut, jackfruit, and durian. Cut-section shows thick rind covering smooth white to cream color pulp. Some of breadfruit varieties feature smooth, brown color seeds interspersed in between pulp. The seeds are edible, have been nutty in texture, and flavor.
Mature fruits ripe rather quickly and feature soft, sweet, creamy flesh that can be eaten raw. As in jackfruit, almost all the parts of the plant exude thin, milky-white color latex upon inflicting minor surface injuries.
Health benefits of breadfruit
As in other tropical fruits, breadfruit comes with lots of calories. 100 g fresh fruit gives 102 calories. The major fraction of this comes from carbohydrates. In ripe fruits starch converts to sucrose and simple sugars, fructose and glucose.
Its pulp has more fiber than jackfruit, which makes it a good bulk laxative. Dietary fiber helps reduce blood cholesterol by preventing its absorption in the gut, reduce obesity, blood pressure and help protect the colon mucous membrane by warding off cancer-causing chemicals from the colon.
It has small amounts of flavonoid anti-oxidants in the form of xanthin and luein. Yellow-orange varieties have more of these compounds.
Breadfruit has more vitamin-C than jackfruit, and banana, provides about 29 mg or 48% of RDA. Vitamin-C (ascorbic acid) is a strong water-soluble antioxidant. Consumption of fruits rich in the vitamin C help body develops resistance against infectious agents and scavenges harmful free radicals.
The fruit has moderate levels of essential vitamins, and minerals. Like other tropical delicacies, it is rich in many vital B-complex groups of vitamins. The fruit is a moderate source of vitamins, especially thiamin, pyridoxine, and niacin.
Fresh fruit is an excellent source of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure. Its pulp is good in copper, iron, magnesium, and phosphorus.
Breadfruit seeds contain adequate levels of protein; 100 g seeds provide 7.4 g or 13% of daily-recommended values. However, they are excellent sources of minerals like potassium, iron, calcium, zinc, selenium, manganese, etc.
Selection and storage
Breadfruit season coincides with other tropical abundances like durian, mango, jackfruit, etc., from May until September. Some of its varieties can be available year-round. In general well-mature but short of ripeness fruits are harvested by hand from the tree. The fruit continues to be ripe even after harvest. The color of the fruit turns from bright green to light brown as it ripens.
In the local markets, the fruit is available in different sizes, shapes, color, and either seedless or seed varieties. Mature fruit is rather preferred as vegetable and used in dumpling recipes. Ripe fruit imparts fragrant-rich freshly baked sourdough bread flavor and has sour-sweet custard apple taste. Ripening process converts starch to sugar when it possesses rich sweet taste and more intensified fruity smell.
At home, place the fruit in a cool well-ventilated place. If not used immediately, it will be ripe in 2-3 days as in jackfruit. Ripe fruit should be used soon when it yields to thumb pressure; otherwise, it deteriorates rather quickly. People in pacific islands have mastered some unique ancient techniques to preserve for off-season use. The fruit is sun dried, and powdered or fermented in underground ovens as in Samoa islands. The fruit cannot be stored in the refrigerator as it sustains chilling injury when stored less than 12 degrees F.
Preparation and serving method
Breadfruit is used along with other tropical staples likeplantain, banana, yam, potato, and rice in the Pacific region as an important starch source. The fruit can be used at different stages of maturity like fruit buds, immature, mature firm and when ripe. Breadfruit seeds, rich in protein, can be eaten roasted or boiled like nuts/lentils. Seeds should not be eaten raw as they cause bitter in taste and may choke the throat.
To prepare, place the fruit on a clean surface and peel the outer skin using paring knife. Cut the flesh as you do in cases of big vegetables and fruits as in pumpkin, butternut-squash, muskmelons, etc., into cubes, chunks, slices, or small pieces. In general, the fruit is cut into quarters, and its fiber-rich central core is trimmed away and discarded. In some parts, the whole fruit is roasted intact, which is then peeled and either eaten with seasoning or added to recipes. Ripe fruit is used in a similar way like durian or jackfruit. Ripe fruit flesh is soft, which can be scooped as in custard apple.
Here are some serving tips:
Raw breadfruit cubes added in stews, soups, baking, and stir-fries much like potatoes.
Its slices fried and eaten like French fries. Thin slices can be made into chips.
Fresh ripe fruit is eaten much like dessert. It can be added to make sweet bread, muffins, cakes, puddings, etc.
In the seed-variety of breadfruit, its seeds are gathered, sun-dried, and used much like other nuts and kernels.
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