Fry Breadfruit for the Perfect Side
Breadfruit tostones are the perfect salty, crispy starch to dip into anything delicious
Jackfruit has gotten a lot of well-earned shine in the vegan world over the last few years, rising in popularity globally as a go-to substitute for pulled pork and other meaty dishes. It might be time to reach for its cousin: breadfruit.
The round, green fruit has a smooth surface and a pale interior that works like starch. It’s as mellow as potato with more moisture, which is why here in Puerto Rico, where I live, it’s commonly made into tostones de panapen (or pana for short). While tostones are more popularly made with green plantains, breadfruit, when seasonally available, is the real star of the fried side world. And the fruit is also available in Caribbean and Asian markets beyond the tropical places where they grow, making it a fun addition to any table that needs a salty, crispy starch.
For those tropical regions, though, breadfruit has long been touted as a way of feeding the masses, even if it hasn’t caught on widely in the U.S. “The fast-growing perennial trees require far less labor, fertilizer and pesticides than crops like rice and wheat. They’re also more productive,” wrote NPR in 2016. “A single tree yields an average of 250 fruits a year and can feed a family for…
