My friend Hōkūao shared this simple secret with us. He said the aunties wait until the ʻulu (breadfruit) is ripe and mushy to the touch before cooking. They pop it in the oven with some butter and voila! We had a leftover ʻulu from our Thanksgiving feast and it had become pretty darn mushy so I decided to experiment and try it out! We also had leftover homemade cranberry sauce (Click here for the recipe I followed – it was delicious!) so I decided to dip the ʻulu in it … to die for!!
Here’s what I did… (It doesn’t look very appetizing but it is delicious! Trust me – Tastes like caramelized bananas to me!)
Preheat oven to 350 degrees. Slice the ripe ʻulu in half. You might have to puncture it first since it’s so soft. You can either leave the core in or scoop it out. The ʻulu we got did not have seeds, if yours does, scoop em out. Put a sheet of foil on a cookie sheet and place the ʻulu fleshy side up (skin down) on the cookie sheet. Add a dollop of butter to the center of the ʻulu (easier if you’ve removed the core). Put in center rack in oven. Bake for 20 to 25 minutes or until you can poke a knife in and it cuts through easily. Voila!
Eat with cranberry sauce for a holiday twist on this classic Hawaiian dish.
A couple more ʻULU Thanksgiving recipe options: