Comments on: Kolo (Rimas) or Breadfruit is in Season!

By: jonathan

jonathan — Mon, 15 Jun 2015 13:49:35 +0000

theres a lot of manggosteen here in davao if you want to wholesale just call me 09429014125 thanks:) god bless

By: encrit

encrit — Sun, 03 May 2015 06:22:23 +0000

where can i buy the breadfruit in Manila?

By: Diana

Diana — Wed, 29 Apr 2015 07:32:18 +0000

Nakikita lang namin ‘to dati sa school n’ung elementary pa. Di nga lang namin alam pwede pa lang kainin. :D

By: Annie

Annie — Mon, 27 Apr 2015 10:12:12 +0000

I remember that in Batangas, we simply cut and boil it just like sweet potatoes then peel it and dip to brown sugar or muscovado. Nice and affordable merienda.

By: Marketman

Marketman — Sun, 26 Apr 2015 00:44:55 +0000

Damian, thanks for that, will have to get my hands on a slightly ripe breadfruit (we tend to pick them here still unripe, for a nice crisp fried texture. Will see if I can roast one. Footloose, that’s exactly how we prepared one of the breadfruit in our Cebu kitchen. It was delicious, perhaps more because of childhood exposure than a totally objective view of the fruit that can be quite bland…

By: MP

MP — Fri, 24 Apr 2015 16:21:37 +0000

Why have I never seen this fruit anywhere? Interesting…

By: Betchay

Betchay — Fri, 24 Apr 2015 14:50:05 +0000

Rimas ice cream anyone?

https://www.philstar.com/agriculture/2015/01/25/1416354/bicols-unique-rimas-ice-cream

By: Footloose

Footloose — Fri, 24 Apr 2015 09:48:15 +0000

Recipe for glazed breadfruit from home. Peel a ripe but still firm breadfruit. Slice into 4, 6 or 8 wedges (your preference) from pole to pole . Slice wedges into approximately 1 cm thick pieces just like the bottom picture above. Soak in lime water (1/2 cup of slaked lime (apog) to 1 gallon of water) for 2 to 3 hours. Rinse and drain thoroughly. Prepare syrup by bringing to a boil 1 cup of water and 1/2 kilo of granulated white sugar. Add the breadfruit pieces and cook slowly until done. Test for doneness after 10 minutes.

It can be eaten once it has sufficiently cooled down at this point although it would be syrupy. Reheat slowly for another 10 mins two more times or until the syrup dries up and crystallizes. You can add a slice of ginger, a stick of cinnamon, a few cloves or a lime or orange twist to the syrup for additional flavour.

By: Damian

Damian — Fri, 24 Apr 2015 05:25:34 +0000

MM:
Try roasting a breadfruit. Find one that is firm but getting ripe. Score it (with an “x” just to vent the steam) where you take off the stem and on the other end if you want. Then throw it on a charcoal fire (you can just throw it in the oven or on a gas grill but it won’t have any smokiness). As the skin blackens, turn it until all the skin is really charred. Then peel it, core it and slice in thick wedges while it is still very warm. It’s great by itself or with butter. I think it would be a great side for a serving of your lechon. In Jamaica we eat it with our jerk pork and lots of other things like ackee and saltfish which one of your readers mention on the earlier breadfruit post. Leftover roast breadfruit – slice into thinner wedges then fry – depending on how you want it – thin like a chip, medium like a french fry or thick like a steak fry. Salt, we don’t put sweet stuff on it in Jamaica. We also boil it in thick soup but I prefer it roasted or roasted then fried.

By: Rosedmd

Rosedmd — Fri, 24 Apr 2015 03:11:31 +0000

i saw some here in a vietnamese grocery…i havent tried that fruit, but someone said it taste good