Salad of Breadfruit, Tomato, Cucumber, and Herbs

Name: Salad of Breadfruit, Tomato, Cucumber, and Herbs
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 pound green breadfruit; ¼ cup white wine vinegar; ½ teaspoon salt, or to taste; 6 tablespoons olive oil; ¼ cup diced, peeled Anaheim or poblano peppers (to peel); ¼ cup diced, peeled Anaheim or poblano peppers (to peel); 2 tablespoons slivered scallion greens; 2 large plum tomatoes, diced (1 cup); 1 medium cucumber, peeled and diced; Basil, dill, thyme, or cilantro to taste; Basil, dill, thyme, or cilantro to taste; Basil, dill, thyme, or cilantro to taste; Basil, dill, thyme, or cilantro to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The breadfruit is a mystery ingredient here, unidentifiable but appealing—somewhere between eggplant and potato. It holds its shape nicely and absorbs most of the liquid which keeps the tomatoes and cucumbers firm, and makes the salad a good candidate for picnics and barbecues.

Ingredients

1 pound green breadfruit
¼ cup white wine vinegar
½ teaspoo

Americas
Brazil
Gluten-free
Vegan

Method

Peel and core breadfruit (see Preparation). Cut into narrow wedges about ¼ inch wide; place in cold salted water as you slice. Drain and drop into boiling salted water. Cook until tender, about 25 minutes. Drain.
Blend vinegar, salt, olive oil. Toss half of the dressing with hot breadfruit. Add chilies and scallions.