I’ve seen breadfruit and jackfruit in Toronto supermarkets (jackfruit is pretty common in Asian supermarkets, sold in wedge-shaped chunks).
So why don’t I buy them? If I’m in the mood for something starchy, rice and potatoes are much, much cheaper than breadfruit. And if I’m in the mood for something that tastes like an apple or a pineapple (the jackfruit I’ve eaten didn’t seem to have much mango or banana flavour), then apples and pineapples are less than half the price and are less fibrous than a jackfruit.
I had some in Fiji. The texture really was like bread. It was relatively tasteless, but went well with sauces, kind of like rice. We had it pretty fresh off the tree so to speak.
Our local “international” market carries it. We’ve never dared tried it.
After our experiments with jackfruit and winter melon, we sort of lost interest in trying such things without doing some research first that they actually taste good.
I’ve read likewise, of the plan by the powers-that-were, to use breadfruit as Caribbean-slave-fodder. Recall reading also, that when it got there, the slaves were not at all keen on it – though their opportunities for choice were probably limited.
Verne was a tad inaccurate as to the technical feasibility of a round-the-world submarine trip (or aerial flight) on battery power too, and as to his notion of space travel…!
Elsewhere in 20,000 Leagues he makes the claim that whale’s milk is much the same as cow’s milk, which again I’ve recently read is not exactly the truth.
Verne told a ripping yarn or two, but it seems he wasn’t above making shit up.
You can sometimes find freeze-dried jackfruit in Asian markets (sold as snacks in little bags, like potato chips). Trader Joe’s has also carried this, although theirs is inferior (it’s more starchy than sweet - I suspect they use underripe fruit). The stuff sold in Asian markets tastes pretty similar to fresh jackfruit.
I understand the need for stretching when necessary, but this isn’t that – this is a case of bad research.
In another writer, I might let it slide. But Verne bragged about the research he did, and had pretty impressive library. His description of breadfruit and its preparation is way off-base, and it wasn’t necessary to advance the story or anything.
I like taro leaves a lot better than spinach, although the texture is similar when cooked in something like callaloo(well if you through the stems in they have a different texture, why waste). Callaloo - Wikipedia
I’m talking about the one with coconut milk and okra, so that might be the texture issue. I’ll have to make some plain to try.
I’ve had the root under the name eddoes, it tastes like a sort of gamey or earthy potato, texture almost the same.
I’ve never tried breadfruit even though it is sold locally because my wife tells me it is hard to prepare and tasteless starch that can be had much cheaper in other stuff. No one else has a high opinion of it either.
I’ve had it on two different occasions. One was a fancy version at a dinner event that specifically was making fancy twists on typical Trinidad and Tobago cuisine, and the other one was after a UWI hike event thing.
PS.: Got your message. It may be mostly Tobago dish(and hence it was included with the Trinidad and Tobago food), but I’ve spoken with a few other Trinis who’ve had it (including the other people at the food event and at the hiking event).
I don’t see it as often as other meals, you’re right about that.
I do have a craving now for some tostones de pana… Mmm…
