Hello, tender friends!
This is breadfruit that we brought home from Florida.
Anthony and I LOVE trying new foods. Variety is the spice of life, and we both geeked out when we discovered an international food store. We ate tons of squid, a humanely raised duck, and chocolates imported from Italy. We ended up bringing the breadfruit home because we ran out of time to try it while we were actually on vacation.
My take on it? I like it even though I couldn’t cook it quite the way I wanted. I wanted to bake it like bread, but the chunks were too small once Anthony finished cutting it up and moving the skin. But you can prepare it as a sweet bread with butter and honey or savory bread with butter and herbs.
I sauteed it for a little while in coconut oil, but it was soaking up so much coconut oil that I knew it was going to end up too fatty to eat. So I poured coconut milk into the saute pan and put the lid on.
Prepared this way, it ended up tasting like a cross between a coconut and a potato. It’s pretty starchy, so it’s definitely not keto, but the starches are slow release and gave me energy throughout the whole day. It also kept me very full.
Every new food feels like an adventure to me, and while I didn’t love the breadfruit as much as I loved the squid, I’m still grateful that I tried it.
Okay, that’s all for today, tender friends! Thank you for stopping by, and thank you for sharing!
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