Breadfruit, the name for which `ulu is well-known, is a high carbohydrate vegetable, not a fruit as we generally use the term. It is a good source of calcium, a wholesome food high in vitamins A and B, with some ascorbic acid and thiamine. In green breadfruit, the carbohydrates are in the form of starch, turning to sugar as the fruit ripens. This food contains no fat.
The original variety brought to Hawai‘i (known as ‘Ulu Maori in other parts of Oceania), Hawaiian ‘ulu is seedless, dense, and firm with a starchy texture, making it ideal for fries, chips, and au gratin dishes, or for cooking the traditional way: roasted right in the fire!
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