Kona Ulu (BreadFruit) Salad

Published on July 7, 2014 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 Small Bowls

This recipe won the 2011 Breadfruit Festival Cooking Contest, 1st Place Winner in the Salad Category. Try this link if the first one doesn’t work.

The first Ho`oulu ka `Ulu (revitalizing breadfruit) Festival took place on September 24 on Hawai`i Island, sponsored by the Hawai’i Homegrown Food Network, the Breadfruit Institute of the National Tropical Botanical Garden, and the Amy B.H. Greenwell Ethnobotanical Garden.

The Cooking Contest, one of the first events of the day, garnered entries in the appetizers, soups/salads/side dishes, main dishes, and desserts categories. The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

The panel of five judges included celebrity chefs Mark Tsuchiyama of Hualalai Resort, Olelo paa Ogawa of Glow Hawai`i and Jacqueline Lau of Roy’s Restaurants, food writer and cookbook author Sonia Martinez and KITV weekend anchor Pamela Young, who scored entries for best use of breadfruit, taste, presentation, originality, and the best use of healthy ingredients. 

If you would like to see this recipe and more breadfruit recipes, check out the Ho’ouluka ‘Ulu Cookbook: Breadfruit tips, techniques, and Hawai’i’s favorite home recipes

Delicious as described below, or try adding macadamia nuts, raisins, and a balsamic vinaigrette dressing.

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Recipe Rating

  • (43.7 /5)
  • 124 ratings

Ingredients

  • 1 medium size 'Ulu (Breadfruit)
  • 1 long cucumber
  • 2 medium size tomatoes
  • 1 avocado (whole)
  • 2 Island limes
  • 1/2 bunch Chinese parsley
  • 1/2 Maui sweet onion
  • Olive oil - organic
  • Kona Natural sea salt & freshly ground pepper - to taste

Instructions

  1. Bake 'ulu at 350 degrees F for approximately 2 hours (make 3 -4 incisions about 2 inches long to prevent 'ulu from expanding).
  2. Remove skin of cooled 'ulu and cut in half. Core and cut into 1/2 inch cubes.
  3. Cut cucumber lengthwise into 4 slices, then chop into 1/2 inch cubes.
  4. Cut 2 medium tomatoes and avocado in 1/2 inch cubes.
  5. Squeeze juice of the Tahitian or island limes into small cup and set aside.
  6. Chop finely 1/2 bunch of Chinese parsley and slice 1/2 the Maui onion in very fine slices.
  7. Mix all ingredients gently in a large glass bowl and add the Kona salt and pepper. Drizzle with the organic olive oil and lime juice to desired taste.
  • Servings : 6
  • Ready in : 130 Minutes

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  • Average Rating

  • (43.7 / 5)
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