BREADFRUIT

Words by Natasha Were

Tall and lush with glossy lobed leaves, the breadfruit tree is an intrinsic part of the Caribbean landscape - but its fruit is curiously under-utilised.

Weighing in at up to 12lb apiece, the rough skinned green fruit is an unusual specimen in that it can be eaten at varying stages of ripeness with different results.

When young and green, breadfruit is treated like a vegetable: it can be boiled then pickled for preservation and has a flavour similar to artichoke hearts. As the fruit matures, it becomes starchy and is handled much like a potato - baked, stewed, mashed or fried – this is when it tastes most bread-like. At its ripest, breadfruit becomes soft, sweet and creamy and can be enjoyed raw, like any other fruit.

Because breadfruit trees grow fast and their yield is so plentiful, the fruit is being touted as a potential solution to food insecurity in tropical regions. Not only is it a good source of protein, starch, vitamins and minerals, but it is also an excellent source of gluten-free carbs. Breadfruit flour could soon find its way into cakes, pastas, and, well … bread.

Recipe by Chef Kerryann Burnette of Lobster Pot, Grand Cayman

2 breadfruits, washed, peeled & quartered Salt & ground white pepper

1 egg, lightly whisked 2 cups plain flour

1/4 cup finely grated Parmesan cheese Plain flour, to dust

Bring to the boil a saucepan with 3 cm of water on high heat Add breadfruit and reduce heat

Cook for 10 minutes

Transfer to a bowl and mash until smooth Season with salt and pepper

Combine mash with the egg Add half the flour and Parmesan and stir

Add the remaining flour slowly until a firm dough forms (If dough is too soft, add more flour)

Turn onto a lightly floured surface and knead until smooth Line a baking tray with nonstick baking paper

Divide dough into 4 equal portions Roll 1 portion into a 2 cm-diameter log about 30 cm long Use a lightly floured knife to cut dough into 2 cm pieces

Repeat with remaining dough portions

Lightly flour your hands and roll each piece of dough into a ball Use your thumb to roll each ball over a floured fork

Place on tray

Bring a saucepan of salted water to the boil over medium heat

Add one-quarter of gnocchi (don't overcrowd) Cook for 3 minutes or until they rise to the surface Use a slotted spoon to drain and transfer to a bowl

Cover with foil to keep warm Repeat, in 3 more batches

Serve and enjoy!