Fijian fruit lote

Breadfruit is native to the Pacific islands. It has a green skin and its flesh is pale and starchy. It is used in both savoury and sweet recipes.

Fijian fruit lote Credit: The Good Cooks

• serves

  4

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 2 breadfruit
• 1 litre water
• ⅓ cup cornstarch
• 1 cup chopped red papaya
• 1 cup chopped golden nugget pumpkin
• 3 bananas, chopped
• 225 g can coconut cream

Instructions

1. Soak the breadfruit in a bowl of cold water for 2 minutes, to remove most of the sticky sap from its skin.
2. Cut an “X” into the skin at the base of the breadfruit, to allow steam to escape while cooking.
3. Coat the breadfruit in vegetable oil and wrap in aluminium foil to keep moist. Place on a baking tray. Bake at 200°C for up to 1 hour, until a knife inserts easily and comes out clean.
4. Meanwhile, combine the water and cornstarch in a large saucepan on medium-high heat. Bring to the boil.
5. Add the freshly cut papaya, pumpkin and bananas to the water. Cover and simmer for 10-15 minutes or until the fruit has cooked down. Drain remaining liquid into a separate bowl, then mash together the fruit.
6. Using a sieve, add the coconut cream to the fruit mixture and stir to combine.
7. Remove the roasted breadfruit. Allow to cool, then peel and slice.
8. Serve the mashed fruit in a bowl with breadfruit on the side.

 

The Good Cooks premieres on Thursday 8 November at 8.30pm. The series airs Thursdays at 8.30pm (with an encore on Sundays at 6.30pm) on Food Network. After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.