Breadfruit, a tropical fruit, known as Ulu in Hawaii, has a versatile flavor profile, which changes as it ripens.  Much like a plantain, sweet potato or a pumpkin, it can be used in both savory and sweet dishes.

When I bought this I planned to make fritters, but one thing after another got in the way and the green bumpy ball became softer and sweeter.  When I cut into it I had to make a quick change of dinner plans and go straight for dessert.

A quick look in the pantry and based on some recipes I read I came up with a coconut sesame breadfruit tart.  The tropical flavors were transporting, I drizzled a rum caramel over it and felt like an island girl.

 Ingredients

• 2 ½ pound ripe breadfruit, split and flesh removed
• ¾ cup sweetened shredded coconut, toasted
• ¼ cup sesame seeds, toasted
• 1 lime, zest
• 2 eggs
• ¾ cup milk
• ¼ cup sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt

Preheat oven to 350.  Combine all the ingredients into a mixer with the paddle attachment, (or of course use a mixing bowl and your muscles).

Pour into a nonstick, greased tart pan and bake for 60 minutes until center is set.

Serve warm or at room temperature with a quick drizzle of your favorite caramel.

If you get a chance to cook with fresh bread fruit, sweet or savory I say “go for it”.  They make a great palate for an artist in the kitchen!