Thanksgiving is just around the corner. The year-end is coming soon. As in other areas of the world this year, Hawaii has also weathered extreme climate changes causing heavy rain and drought. Nevertheless, our ulu trees have sustained the farm with strong energy and reproduced a lot of fruit this year, too.
Ulu, also known as breadfruit in English, grows on tall trees and has long been loved by people as a highly nutritious staple in the Polynesian islands, such as the Hawaii islands, South Asia, the Caribbean, and other regions near the equator.
While it tastes like potatoes, it contains more fiber, carbohydrates, and protein than potatoes or rice and can also provide significant energy. Some people call it “a superfood of tropical islands” because it is a good source of nutrients, like the ones of fruits and vegetables, which include Vitamin A & B, magnesium, potassium, calcium, and iron. It also has lutein and beta-carotene that can prevent lifestyle-related diseases. (Reference: Nutritional Benefits of ‘Ulu provided by the Hawaii Ulu Co-op)
Ulu trees grow well in the warm subtropical climate without fertilizers. Because of its natural ability to produce a crop that lasts for decades, the ulu tree has attracted lots of attention in Hawaii over the past few years as the champion of “ancient sustainable agriculture.”
The fruit is produced in abundance every summer and fall. Local people love it as a versatile ingredient and enjoy it at each stage of its ripeness. When the surface is still green, the fruit is firm, so it can be sliced thinly into chips, salads, or pickles to enjoy its crunchy texture.
When they are slightly ripe and yellow-green in color, and white sap begins to flow down on the surface, that is when ulu is at its best for creating your recipes. It can be boiled, baked, stewed, or fried like potatoes, and is used in a variety of dishes. By the time ulu turns brownish and is fully ripe, it is creamy and very sweet, so you can easily peel and put it into the food processor to make non-sugar pancake dough. At the recent Fall Equinox event on the farm, our staff member Matt made ice cream with ripe ulu and coconut milk, which was a big hit among health-conscious girls.
Speaking of the upcoming Thanksgiving, we also have a bunch of bananas ready to harvest. Let’s see; maybe I can mix the fresh banana and ulu cream to bake a “Second Nature Thanksgiving Special Pie”!
