Breadfruit Seeds

As we were walking back from the river, Mayra pointed out a rather large tree and told me it was a Pan del Arbol tree, or a Bread Tree. I had heard some of the names they use for this particular food - pandillo, pan del arbol - but I have never seen or tasted anything from it. She told me if we found any ripe pods she would prepare them for me.

We began to look on the ground. The tree was much higher than we could possibly reach. She pointed out the large light green pods hanging from the tree and told me to look for them on the ground. There was leaves and twigs covering the ground underneath this particular tree, and under some leaves I found the one and only pod around. But, it was browned, opened and looked altogether past its prime. I pointed it out to her with a bit of sadness, to which she replied that it was perfect!

The breadfruit itself can be prepared and eaten, but she was only after the seeds inside. Those are the best part she said. She broke apart the rest of the browned pods to extract the seeds from inside. While we ate lunch, she boiled the seeds and brought them out for us to taste. After boiling, you must peel the thicker outer shell and then the thin skin that surround the actual seed. What you will find is a slightly nutty taste, similar to a chestnut.

Boiled Breadfruit Seeds

1 pound of breadfruit seeds
1 quart of boiling water
3 tablespoons of salt

1. Place the breadfruit seeds into the boiling water and add the salt. Simmer for 45 minutes or until a fork easily pierces the seeds. Drain and serve hot. Both the outer shell and inner skin must be peeled off in order to eat them.




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Breadfruit Seeds are being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn's Kitchen and this week hosted by Joanna from Joanna's Food. Check out the round up soon!!