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Breadfruit Salad: Submitted by: Sandy | Date Added: 28 Dec 2010
Listed in: Salads

Chose breadfruit that is slightly soft with a yellow to tan rind and no bruises. The fruit can be stored up to 10 days if wrapped in plastic and placed in a cool area. Like squash or potatoes, breadfruit can be peeled and boiled, steamed, baked, grilled, stir-fried, deep-fried or made into a salad resembling potato salad. (source:

I tried this version of potato salad at a retirement party. It was delicious. This is not the exact recipe, but it comes close.

2 cups diced, cooked breadfruit
1 medium-sized onion, peeled and chopped
½ cup chopped celery
½ cup chopped green pepper
1 canned pimiento, cut into strips and drained
2 hard-cooked eggs, shelled and diced
½ to 1 cup mayonnaise
2 to 3 teaspoons prepared mustard
1 tablespoon vinegar
1 tablespoon dried dill
1 tablespoon dried parsley
2 tablespoon pickled relish
Salt, pepper, garlic powder to taste

Cooking Instructions

To prepare the breadfruit::

Cut the breadfruit into quarters, lengthwise, and remove the core. Peel the skin off the breadfruit using a knife as you would a melon or squash.

Dice the peeled breadfruit into half-inch pieces.

Place the diced breadfruit into a large pot of boiling water. Boil until tender (test as you would a potato), approximately 15 minutes. Drain the breadfruit in a colander.

In a large bowl, combine breadfruit, onion, celery, green pepper, pimento and eggs.

In a separate bowl, combine the rest of the ingredients and mix well.

Add the mayo mixture to the breadfruit mixture. Toss until thoroughly combine. Refrigerate for at least one hour before serving. It will taste better if refrigerated overnight.

Read more: How to Cook Breadfruit at

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Breadfruit Salad
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