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Rachael Ray's 30-Minute Healthy Recipes

Soothing Breadfruit Breakfast Porridge


* 1/2 medium ripe breadfruit
* 1/2 cup water
* 4 cups Water
* 1/4 tsp salt
* 1/4 cup all purpose flour (and 3 Tbsp cold water to blend)
* 1/4 cup sweetened condensed milk
* 1/2 cup evaporated milk
* 1/8 tsp ground nutmeg
* 1/4 tsp vanilla extract


1. Remove the skin and heart from the breadfruit and cut into small pieces. Put pieces in blender with 1/2 cup water and blend into a puree consistency, adding more water if needed.
2. Heat 4 cups water to boiling and add pureed breadfruit, then add salt, and continue boiling gently, for about 5 minutes, until well blended and smooth; stir frequently.
3. In small glass bowl, put flour and whisk in cold water until flour is smooth.
4. Slowly drizzle flour mixture into boiling breadfruit porridge, stirring constantly until porridge thickens. Once thick, remove from heat and stir in remaining ingredients, stirring to combine.
5. Cover and let stand for 5 minutes. Serve hot with sliced fruit or a drizzle of honey on top.


Breadfruit is a fruit found in tropical regions, but with modern transportation, it can be found in more and more places around the world.

Historically speaking, breadfruit was (and still is to some degree) a mainstay in the diet of much of the world's tropical regions. You might remember it from "Mutiny on the Bounty." As a matter of fact, it was so well regarded as a food source that this sentence is often quoted:

"regarding food, if a man plants 10 (breadfruit) trees in his life he would completely fulfill his duty to his own as well as future generations…” Sir Joseph Banks, 1769

Ripe breadfruit is used mostly as you would any fruit, including eaten raw. However, 'green' breadfruit is considered a vegetable and must be cooked or processed to be eaten.

This is an interesting food. Once you find it, you will want to find lots of ways to use it.

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