Human Flower Project
Orrington, MAINE USA
Murrieta, CALIFORNIA USA
Princeton, MAINE USA
Saturday, July 16, 2011
Breadfruit: The Real Thing
There’s no taste like home; for Georgia Silvera Seamans, that’s creamy Jamaican breadfruit.
Artocarpus altilis is a member of the mulberry family.
Drawing: Bats and Breadfruit
I received a small gift of Jamaican breadfruit recently. Until I prepared it, frying slices and serving them with cherry tomatoes, avocado, and scrambled egg for dinner, I hadn’t realized how much I’ve missed breadfruit.
You can eat it with breakfast, lunch, or dinner. And I have. My husband, a non-Jamaican, asked me what one would traditionally eat with breadfruit. It partners well with eggs and slices of tomatoes, and I also remembered one of my favorite accompaniments – ackee and saltish, Jamaica’s national dish. (Or maybe it was ackee & saltfish, prepared with onions and tomatoes, with a side of breadfruit.)
My mother used to prepare breadfruit by frying peeled slices or by slicing a breadfruit that had been roasted on the stovetop. Simply place the fruit on a burner, slowly turning it until it is charred entirely. Slice the breadfruit and remove the skin before serving. More detailed roasting preparations as well as selection tips can be found here.