Hi Everyone, Last weekend I bought 2 breadfruit. I cooked one on Saturday and promised myself that I’d cook the other one on Sunday, and store it in the refrigerator to have with my meals during the week. I never got around to looking at the second breadfruit until Tuesday. When I picked it up, the breadfruit was soft to my touch; my fingers left indentations on the breadfruit. I felt disappointed with myself for neglecting to cook the breadfruit at the appointed time. My instinct was to toss it but somewhere in the recess of my mind, I recalled that soft, overripe breadfruit can be used to make desserts. I was not wrong. I shudder to think what I would have missed out on had I tossed the breadfruit.
Breadfruit transforms in texture and flavour as it goes from being green, to full (aka ripe), to overripe. At the overripe stage, the ‘fruit’ part
