The leaves of the 'Ulu or Breadfruit tree have inspired Hawaiian quiltmakers for nearly 200 years. It is a lovely ornamental tree and the fruit is very useful as well, having long been a staple food in Polynesia.

Since we planted quite a variety of fruit trees on our property - some of them over 25 years ago - I have felt a responsibility to use them in a productive way. Not just as compost falling to the ground beneath the trees. So, this has required a bit of research and experimentation, trial and error sometimes, and, yes fruit still gets wasted, rotting on the ground, driving me crazy. Guilt, guilt, guilt. But, hey, you do what you can.

This breadfruit pudding, called Papaiee, is a wonderful use of the fruit. Kind of a cross between mashed potatoes and a sweet potato casserole in texture, though with the flavor of coconut mixed in. Breadfruit boiled or baked when green is more like boiled potatoes, firmer and also very good. When dead ripe, brown and crusty on the outside, you can make this cassarole. Next time I want to try it with milk or cream, butter and more savory type seasonings for a different take.
Papaiee
1 dead-ripe breadfruit
1/4 cup honey
2 cups rich coconut milk
1/2 teaspoon salt