How to Roast BREADFRUIT on a Fire | FRUITY FRUITS Taste Test


[Fruity music] Greetings my beautiful lovelies! Hi, it’s Emmy. Welcome back to another
episode of Fruity Fruits where I taste fruits that are fruity. Today, I’m gonna
be tasting breadfruit which is actually a tropical fruit, but it came to
me via Indiana. Lekia, who found these at Jungle Jim’s in Indiana, sent them to me
in the mail. Look at these! And here they are! Aren’t they interesting? Now I wish you could smell them — they have a very…. hello choock — that’s my choock — I’m in my backyard if you haven’t noticed already…. Hello! Kind of similar to a cherimoya,
or a custard apple: a little bit tangy-smelling, tropical-fruit-smelling. Very,
very strong. So these are also related to jackfruit, and they weep this kind of
white latex. It’s very, very sticky — similar to jackfruit — and when we cut
this open you’ll see that the structures inside are also similar to jackfruit. The
scientific name is Artocarpis altilas, and they grow in tropical areas
including the Caribbean and Hawaii where they’re called Ulu. Now, what’s
interesting about breadfruit although it is a fruit it is actually consumed more
as a starch, kind of similar to potatoes. Now these examples are a little bit
riper, but typically they are picked when they’re more green and they can be
boiled but most popularly they are roasted and then afterwards sometimes
fried; or you add it to stews; or fry it up; or mash, or slice and just eaten as an
addition to something like Aki, or salted cod. So today I’m gonna be cooking them
in a traditional manner and I’m going to be roasting them over a fire. You can
also do this in the oven. You can also do it on a gas range; but basically what we’re
gonna do is we’re gonna roast the outside of this, peel it, and then I’m
going to eat it. So let’s do this! So I’ve borrowed my boys’ wagon, and I’m gonna go ahead and build my fire. So I watched a video on the traditional Tahitian method of cooking breadfruit on a fire and the fire looks to be made pretty small — you don’t need to build any embers, or hot coals, you just build a small fire and
place the breadfruit directly on the flames. So, that’s what I’m going to do! I like to build a little tower. I like to put a little bit larger pieces on the bottom
so we make sure we have a lot of good air flow, because that is key to building
a good fire — you must have very good air flow. Alright, let’s start this. Hi chooks! I’m just building a fire — you probably don’t want to be around here. Yeah, it’s gonna get hot. Yeah, you don’t want to be roast chicken. Yep. So we’re gonna let that go until the wood kind of ignites, and then we’ll place our breadfruit. All right. Something about a fire — it’s
just magical. I love it! I love it! Nothing better than a fire in wintertime –even in the summertime. Something so primal and simple about it. Just lovely! It’s hot, too. I have to breadfruit. I’m going to place them right on the fire. I’m going to place both of those breadfruit right on the fire. So we’re gonna cook these until the breadfruit is completely blackened on the outside. Make sure there’s enough air flow, and keep adding fuel to this…. to make sure the fire
keeps going. I suggest, if you have them, a pair of very long tongs are helpful. *whipsers* Because this fire is hot. I hear you, chook. Are you guys waiting
for treats? Is that what you’re waiting for? So, in terms of doneness, what I’ve seen
is that when the entire breadfruit is charred and black on the outside and
when they have kind of a hollow sound to them when they’re tapped should be when
they’re ready. Alrighty, so I’m going to attend to this and when they’re nice and black we’ll go ahead and eat them. We’re getting pretty close to being done. The breadfruit are completely charred on the outside. Here are my breadfruit: don’t they look
amazing?! Just charred to a crisp, and when you tap them they sound hollow. I learned an indication of doneness is when you poke the breadfruit,
if the knife goes in and cleanly and comes out without any sticky sap, it’s
done. So in the video that I watched, in the traditional Tahitian method of preparing
breadfruit, the woman uses a stick that is shaped and kind of flattened to
remove the exterior of the breadfruit. I’m just gonna be using a butter knife;
but she does it with a lot of skill; she just kind of pries it off to reveal the
meat inside. Look at that! Just like a baked potato! This is so cool! It’s like a Dragon’s egg
or something! Oops! Yep, I’ll share it with you… when I’m done. Ooh! So we’re supposed to separate….ooh look, it’s coming apa…. So there it is! So there’s an example of how it looks similar to a jackfruit — All these little clusters are attached to a central core. Ah, chook, what are you doing?
You’re in the frame. Excuse me! Thank you! Really!?? She’s really interested
in the jackfruit. I’ll share with you when I’m done. Alrighty, so let’s go ahead and give this a taste. Look at this. Looks amazing!! Excuse me while I move my chicken. Here! This is my Australorp hen. Go on! Let’s go ahead and taste this breadfruit. Itadakimau! Hmm…. And for all the
tropical aroma, it’s actually very neutral tasting; very light, but it’s very
starchy It has a slight fibrous texture to it. There’s a really nice smokiness from the wood fire…. but it’s quite nice! I keep thinking
and wanting this to be a fruit… as if it should taste sweet and tangy and
citrus-y, or what-have-you; but it doesn’t. It’s much more like a potato or like
yuca if you ever had a yuca root? It’s kind of like that. There is a bit of a
flavor to it — it’s more flavorful than say a potato, or even a sweet potato. It’s
not sweet at all. It’s actually quite nice. I want to have it with something
else though. Mm-hmm, it’s not sweet at all. Kind of amazing. There’s a little bit of
bitterness to it — just kind of at the end. There you have it: bread fruit. And now I
understand why they call it breadfruit: it’s much more like a starch, or an
accompaniment to a dish, rather than a fruit — even though it is a fruit that
comes from a tree. Now… go on!! This is also prepared in a
recipe called an Oil Down which I love that name in which the breadfruit is
cooked in coconut until the coconut is cooked all the way down until there’s
almost no liquid whatsoever and reduced down to the coconut oil hence the name:
oil down. Isn’t that great? So there you have it: wood-roasted breadfruit!
Big thanks to Lekia for sending this to me; thank you guys so much for watching; be
sure to check out the Fruity Fruits playlist, so you can see more interesting
fruits from around the world; and, yeah, thanks so much for watching! I hope you
guys enjoyed that one! I hope you guys learned something. Please share this
video with your friends; follow me on social media; like this video; subscribe;
and I shall see in the next one! Toodaloo! Take care! Byeee! …and I shall see in the next one.
Toodaloo! Take care! Byee!!! Yes, I know. Yes, I know. This is my Buff Orpington. She recently
was broody and she’s not anymore. And she’s wondering if I have any food for her, right? Yes. Okay, now I’m gonna share the breadfruit with the chickens. Yes, we’ll see if you like. Wanna try it? Here. Oh! I think she likes it. Do you like it?
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