Yeah, I've got a breadfruit here. Now breadfruit is...
it's kind of interesting just because you don't eat this fruit the way you would eat a...
your typical fruit because you have to cook it. You can I've heard wait until these things get...
so, super super ripe,
that they are practically mush, and then you can eat them just, like, regular.
But, um, that doesn't sound very good,
so I'm going to end up actually cooking this,
and using it the way, um... you know, people actually use this kind of the way that we would use, like, a potato.
What's really interesting about breadfruit, is that this is a staple food.
It's comparable nutrition-wise to, uh... to white rice, to cassava,
to taro, to sweet potatoes, all those good starchy foods with lots of nutrition.
This is, uh, this is right up there with it.
A single breadfruit tree can produce over 200...
fruits in just one season, and when it's off-season, it still produces some, some fruit,
so it's a very, very high yield tree,
and it's also very nutritious. So it is a useful
fruit to a lot of people.
The tree itself, it, uh, it produces latex which can be used to seal boats and
it, uh, the bark is, is really good for building with and even resists a lot of pests,
so it's good for that. People found ways to use this for medicinal purposes,
and, uh, also for fabric. So it's, it's a very, very useful...
fruit.
So it's, uh, it's interesting though, just because I'm not going to be able to, uh, just (chomp) take a bite out of it,
I would love to, but, uh, no. So I'm going to actually roast this thing, because I found a video on YouTube,
of somebody roasting this breadfruit on their stove,
uh, and I want to try to do that,
cause traditionally how these things are eaten is, they are roasted, like, in a fire, or in a pit.
And, um... I want to... try to replicate that as best I can, so I'm gonna do something that's kind of, um...
unsafe.
Hopefully it'll go okay, I'm gonna have a couple friends help me with this as well.
Just in case I get lit on fire they can put me out.
The first step to cook this is you need to cut the stem out.
So, basically... let's cut it out... without stabbing myself...
Okay. I'm learning the hard way that having a, um... serrated knife is not very helpful in this. It'd be better to have a, uh...
Like a carving knife? Or a, uh... (Stu: Paring knife.) Like a paring knife! Yeah, that'd be good.
Okay.
Okay, so you want to take the stem out, and then you go on the other side and you make an X,
in it. This is so the...
it doesn't explode, when you heat it up. I wanna do the same thing here just for the hell of it.
Okay, now you take this guy and you put it...
top side, where the stem was,
down. On the burner, and you turn it on high heat.
(Stu: High heat?) High heat.
Lower, just so it's not just shooting around it.
Okay.
Different, uh, instructions, some places say you just do a half an hour this side, and a half an hour that side.
But, I, uh...
watched a video that said to do 10 minutes on the top, 8 on each...
of the 4 sides there, 10 minutes on the bottom, and then another 5 on the top to even it out.
So I'm gonna try that one,
And, supposedly, if it doesn't cook all the way through, you can cut it...
open and test it to see if it's cooked,
if it's not cooked then you put it back on even if it's cut in half. So, um...
Let's... let's see what happens.
Okay, it's done. It's been like an hour.
We did, uh... ten minutes on the top, we did eight minutes on, um...
three of the sides, amounting the last side, it... it was getting really charred so I lessened the time.
I think maybe because ours is smaller?
And then, uh,
another ten minutes for this, uh... the slit end, if you see the split, like, opened up.
And now what you're supposed to do is, um...
according to the video I watched, is wrap it with a wet newspaper. I'm gonna use a paper towel.
Um... just so it loosens it up, and you're good. And I'm supposed to let this cool, for...
30 minutes. (Albo(?): Oho, it looks so weird! Like a weird funeral shroud.)
Ooh, you hear that crispy sound? Snap crackle pop. (Stu: I'm really glad that's not your flesh crisping.)
And it kinda smells like... like sweet potato. Stu, smell, smell the little breadfruit butt.
(Stu: Oh, that does smell like a sweet potato!) It does. And we've got the breadfruit butt, and then we've got the breadfruit...
mouth, over there. We're suffocating it. (Albo(?): 'Kay, I wanna smell its butt.)
There you go. Give that a, give that a whiff.
Sweet potatoes, right? (Albo(?): Yeah.)
Yeah. I guess that makes sense because they're supposed to be potato-like in taste,
but they have, um...
sugar in it, quite a lot of sugar, cause it's a...
it's a fruit.
I'm gonna let this sit here for, um...
30 minutes, and then...
peel it.
Pretty warm, after a half an hour being in there, but um...
it did spend an hour...
(Albo(?): Just... just rip it open with your...) No... I'm gonna peel off the skin...
(Albo(?): That's crazy!)
Supposedly... (Albo(?): Is this what it would look like if you skinned a dragon?)
Exactly.
Supposedly, um...
Wetting it with the paper towels is supposed to make it easier to peel, and so you don't lose as much fruit when you do it.
(Stu: It doesn't seem to have much of a rind, it's just like... goes straight into it.) (Albo(?): Well, the rind got all, like... cooked.) Yeah, it's actually, um...
Cutting it raw is very, very difficult, so this is surprisingly easy how it's coming off.
So I've... I've had breadfruit before, it was... (Albo(?): Man, it does feel like bread!) ...really difficult.
(Albo(?): That's crazy! It's like a weird mushy bread.) Smells like bread, especially with the char.
Uh, it's easy to... to cut through, it's like... hard on the outside. It's like really, um...
crispy on the outside, but the inside is really, really soft.
And also, it's good to note that it, um... it's supposed to be a lot lighter, once it gets cooked, and it... it is quite lighter.
Cut it down the middle.
(Stu and Albo(?): Whoa!)
(Albo(?): Look at that weird thing. Looks like a kiwi!) There's the core...
It does look like a kiwi. Oh... (Albo(?): Oh!! Oh, it's warm...) (Stu: Do you eat the core?)
No. Some breadfruit actually has, uh, seeds inside, but this is a seedless variety.
After you cook it, you take out the... the heart here, this little core.
Yeah, this is kinda, like, falling apart in my hands...
Usually you're supposed to cut it into slices, but this is uh... gonna be a little avant-garde.
Probably the most time consuming...
fruit that I've ever dealt with,
My gas bill is probably gonna be through the roof this month. So hopefully this is worth it.
(Albo(?): Heheh, you just... for an hour at high heat.)
Yeah. An hour in high heat, a half an hour cooling...
and then all the time preparing it, it's, uh... it's like a two hour job to eat this fruit.
Time for the fruit team this time. This is Stu.
This is Albo(?). I'm Jared. We're going to eat this together.
It smells like, uh... it smells like burnt toast, a little bit. Like burnt bread.
Very starchy, charred... but, yeah, let's see what it tastes like.
You get like a piece that doesn't have too much um, charcoal on it... (Albo(?): This one looks good.)
Hmm.
Yeah, not a lot of flavor.
Not a lot. There is, like, a little bit of a fruit taste to it, which is interesting.
You know. I'm getting like... people say it tastes like potatoes? And, um...
(Stu: Tastes mostly like campfire.) Like campfire? Yeah, cause like... (Albo(?): Yeah, you got a pretty charred piece. It does taste, like, potato-y though...)
Yeah, it's starchy... (Albo(?): But more sweet potato.) Yeah. (Stu: It needs salt.)
I think you're right.
(Albo(?): Let's went for it.) Yeah, let's... let's try again.
With some... flavor enhancement.
(Stu: A lot better with salt.)
(Stu: This tastes a lot more like a potato now.)
(Albo(?): Mm, yeah.) Yeah, I agree. It is better with salt. (Stu: Needs, needs salt.) (Albo(?): Like campfire french fries.)
Yeah. It's somewhere between, like, potato...
and, like, really doughy bread,
kind of taste. (Stu: Mm-hm.)
Yeah, I think if it weren't for roasting it, it would taste more like a potato.
But because we roasted it and it gets that, that kind of char taste to it, it tastes a little bit more like, um...
Little bit more like bread.
But, um... it also has, like, a little sour note (Albo(?): Yeah.) to it, like I'm tasting, like, a little bit of, like, the, um...
of the fruit taste. It's faint, but it's there.
(Albo(?): Definitely.) Yeah. Kinda like a little bit, um... (Stu: I like it!)
(Albo(?): I think it would make a really solid, like, side dish?) Yeah. (Albo(?): On a table,
but, like, not necessarily a quality main course?) (Stu: That is a good way of putting it. I would never eat this for dinner.)
(Albo(?): But I would eat it with my dinner.) It's a good side dish.
(Stu: I might eat it with my dinner if Jared made me.) Yeah... but you wouldn't (Albo(?): Which he's about to.) but-- yes.
But I think the, uh, the main thing I would like to say is that... it's okay?
But it's not worth two hours preparation, cooking and cooling to eat.
Uh, if you get a breadfruit...
like, prepare it in a quicker way. Like, fry it up or, or something, make someone else cook it for you.
(Albo(?): I think that, if you have a barbecue
and you want to, like, shake things up a little bit and, like, for fun,
you could throw it on the grill, like... there or, like,
we were talking about probably where it's from, they probably just pitch it in the fire.)
(Stu: And it would probably not take as long...
because, you know, the reason it takes an hour is because we have to cook up one side at a time.)
Yeah. (Stu: I bet you could do this in, like, half an hour.)
Yeah... I think if you have, like, a fire going and you get some breadfruits on hand, (why,) then throw them... in.
You know, it's... it's fun.
If you're, if you're doing something else and have, like, a hell of a lot of free time to kill, then, you know, go for it.
But, uh, if you're just cooking dinner?
There's no reason to do this.
Bland, takes a long time, but it's okay.
(Albo(?): Yeah. It's not... nothing really objectionable. It's pretty good.)
Alright, that's it.