Hawaiian · IV The Method
ʻULU (BREADFRUIT)
I
Origin
Hawaiian
II
Description
Roasted whole in the imu or over coals until the skin blackens and the interior becomes soft and creamy. Ripe breadfruit has a mildly sweet, bread-like quality. The ripeness window for optimal roasting is approximately forty-eight hours — too green and it is hard and flavourless; too ripe and it is mushy and alcoholic. Traditional Hawaiian skill was knowing the exact moment to pick.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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