Recipes using breadfruit run the gamut from salads to stews to desserts. For more recipe ideas, visit the National Tropical Botanical Garden’s Breadfruit Institute site at ntbg.org/breadfruit and click on “breadfruit recipes.”

Ulu-Uala Salad

Courtesy Sam Choy

» 2-1/2 cups mature ulu cubes, steamed
» 2 cups uala (sweet potato) cubes, steamed
» 1/2 large carrot, grated
» 1 stick kamaboko (fishcake), grated
» 1/2 cup minced celery
» 4 to 5 boiled eggs, grated
» Minced onion (optional), to taste
» Sliced olives, to taste
» Mayonnaise, to taste (Best Foods recommended)
» Salt and pepper, to taste

Combine all ingredients well and refrigerate. Serves 10.

Approximate nutritional information, per serving (assumes 3 cups mayonnaise, 1 can pitted olives and not including salt to taste): 350 calories, 58 g fat, 8 g saturated fat, 130 mg cholesterol, 650 mg sodium, 23 g carbohydrate, 3 g fiber, 8 g sugar, 7 g protein

Ulu and Kale Salad

Courtesy Sam Choy

» 4 cups mature ulu, cubed
» 1 bunch fresh kale leaves
» 1/2 cup red onion
» 2 cups cherry tomatoes, halved

Vinaigrette:

» 1 cup sweet wine
» 3/4 cup olive oil
» 1 tablespoon Dijon mustard
» 1/2 tablespoon raw sugar or honey

Steam ulu 20 minutes or until cooked.

Meanwhile, combine vinaigrette ingredients and mix well.

In large bowl, place ulu with kale leaves, onion and tomatoes. Toss. Drizzle with vinaigrette; toss again. Serves 6 to 8.

Approximate nutritional information, per serving (based on 8 servings): 350 calories, 23 g fat, 3 g saturated fat, no cholesterol, 65 mg sodium, 29 g carbohydrate, 5 g fiber, 12 g sugar, 2 g protein

Ulu Pancakes

Courtesy Pamela Boyar, FarmLovers Farmers Markets

» 1 medium to large overripe ulu (skin should be brown)
» 6 eggs (for small ulu use 3 eggs, for very large use 8)
» 2 pinches salt
» Coconut oil, for frying

Slice ulu in half and remove seeds. Peel skin or scoop flesh and place in food processor bowl. Flesh should be soft like marshmallow creme. Crack eggs into bowl and add salt. Process until well incorporated, about 30 seconds; the mixture should resemble dough.

Heat griddle and add coconut oil. Ladle batter onto hot griddle. Turn when brown on 1 side, cooking about 2 minutes per side.

Garnish with any topping, including butter, maple syrup, chocolate ganache, whipped cream or nuts. Makes about 15 pancakes.

Approximate nutritional information, per pancake (assumes 1 tablespoon oil for frying and does not include toppings): 170 calories, 16 g fat, 12 g saturated fat, 75 mg cholesterol, 50 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g sugar, 3 g protein

Variations: Replace salt with herbs for savory version, or cinnamon for sweet version.

Breadfruit Au Gratin

Courtesy Diane Ragone, Breadfruit Institute

» 1 firm, mature 2-pound breadfruit
» 1/4 cup butter
» 1/3 cup chopped onion
» 4 garlic cloves, chopped
» 1/4 to 1/2 teaspoon fresh or dried thyme
» 3 cups half-and-half or cream
» 1 teaspoon rock salt
» Black pepper, to taste
» 1/4 teaspoon cayenne pepper
» 1 cup grated sharp white cheddar
» 2 to 4 thinly sliced tomatoes
» Paprika, for sprinkling

Wash breadfruit, cut into quarters and remove core.

In pot, place breadfruit, peel side down, in 1 inch lightly salted water. Bring to boil and cook 12 to 15 minutes until tender. Drain.

When cool enough to handle, peel and slice pulp into thin, crescent-shaped sections.

In large pot over medium-high, melt butter. Saute onion, garlic and thyme, stirring until onions soften, about 5 minutes.

Add half-and-half or cream and bring to boil. Stir in salt, pepper and cayenne. Remove from heat.

Heat oven to 350 degrees.

Coat a 9-by-13-inch casserole dish with softened butter. Place 1 to 2 layers of sliced breadfruit in dish.

Top with half of cheese and half of cream mixture. Add another layer of breadfruit and top with cream. Cover with tomatoes. Add remaining cheese and sprinkle with paprika.

Cover and bake 20 minutes. Uncover and bake another 15 minutes, until top is lightly browned and liquid is absorbed. Serves 12.

Approximate nutritional information, per serving: 220 calories, 14 g fat, 8 g saturated fat, 40 mg cholesterol, 300 mg sodium, 21 g carbohydrate, 4 g fiber, 8 g sugar, 5 g protein

Variation: A layer of spinach can be added to the bottom layer of breadfruit.

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S., a nutritionist in the Department of Human Nutrition, Food and Animal Agriculture and Human Resources, University of Hawaii-Manoa.