If the 'uru didn't exist... you'd have to invent it...or import it
This is precisely what happened before ‘uru, the fruit of the breadfruit tree, became the staple food of Polynesian islanders.
One thing is certain: this fruit is a great traveler, imported to the Pacific during the various Polynesian migrations over 3,500 years ago. You can find them just about anywhere, hanging from the branches of “bread trees”, on market stalls or roadside vendors.
Oval or round in shape and green in color, the ‘uru weighs between 1.5 and 3 kilos, depending on the variety. There are around 120 varieties worldwide, 99 of which are found in Polynesia.
By definition, this energetic food has a slightly sweet taste and is eaten not like fruit or bread (although ‘uru flour does exist!), but like a potato, and only cooked.
In the kitchen
The best way to enjoy ‘uru is undoubtedly “à la locale”, cooked over an open fire, peeled and still warm in a banana leaf, served with pua’a toro (corned beef) or soaked in mitihue or coconut milk with fish!
A moment of pure indulgence and conviviality. It can also be prepared boiled, steamed, roasted, baked, pan-fried or even mashed. The ‘uru is available in many recipes. Fried, au gratin, stewed, in tacos and even, for the most daring, in desserts and sweets with popo ‘uru candies!
Uru flour is a good alternative to gluten-free flour. It is also possible to bake with breadfruit flour.
Good to know
Freezing is the easiest and most suitable technique for preserving breadfruit.