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Big Island The Island of Hawaii
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Old 05-28-2013, 12:46 PM
 
Location: Hawaii
28 posts, read 54,277 times
Reputation: 34

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Just curious as to when the actual season is? My aunty brought me some about 2 weeks ago, but I can't find them anywhere else. I was hoping I could buy some when in season and freeze. But then that probably wouldn't work good for ulu salad and things that you would want it in "chunks" for. I'm guessing it would get smushy.
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Old 05-28-2013, 01:50 PM
 
Location: Volcano
12,969 posts, read 28,439,744 times
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The main season in Hawai'i is July - February, with different varieties being predominant at different times during the season. No, I don't think freezing raw ulu works well because the texture is destroyed, although cooked and mashed breadfruit holds up better. Perhaps you could try the traditional approach, to peel it and bury it in a leaf lined pit to ferment. I understand they used to do that for years.

Here's a very informative piece about Ulu: Breadfruit
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Old 05-29-2013, 01:26 PM
 
Location: Hawaii
28 posts, read 54,277 times
Reputation: 34
Well bummer, it will only let me rep you once a day lol. Thanks once again OpenD. Might at least try the heating up/roasting thing to coagulate the latex and try to keep them a little longer. Have to wonder what it would taste like fermented. Maybe if my Aunty sends over extra when she gets back from the mainland, I'll give it a try. Leaving them for years though? I would probably forget where I put them lol!
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Old 05-29-2013, 03:55 PM
 
941 posts, read 1,967,193 times
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Quote:
Originally Posted by JungleWahine View Post
Leaving them for years though? I would probably forget where I put them lol!
Just like the squirrels and acorns, it guarantees new trees will sprout.
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Old 05-29-2013, 05:49 PM
 
Location: Hawaii
28 posts, read 54,277 times
Reputation: 34
That would be nice. I have tried many times to bring my aunty's keiki ulu trees here and they all die =)
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Old 10-28-2015, 02:54 PM
 
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After trying many different methods . I've steamed, boiled, fried, roasted and braised ulu to preserve it. The best way I found is in the oven cut right at its peak of ripeness (just before it gets sweet and soft) I wash it cut it in half long ways, rub with Hawaiian salt and olive oil. Put on foiled pan in a pre-heated 420* oven for 25-30 min. It's completely cooked through and retains its buttery flavor and (most importantly) it's structural integrity. So you can then peel cut into chunks or whatever shape you desire and freeze. I use it in stew, soup and curry a lot adding it in the last 10-20min of the cooking process and it doesn't desolve or "run away" the way cooked potatoes would. Also I've taken it after roasting buttered it and put it on the grill. So ONO!!!
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