PGR News from the Pacific

Posted 12:21 PM by Luigi

Cooking Contest Promotes Breadfruit

From Diane Ragone of the National Tropical Botanical Gardens and the Breadfruit Institute in Hawaii.

The Breadfruit Institute and Kahanu Garden of the National Tropical Botanical Garden held the 4th Breadfruit Cookoff on October 13 in Hana, Maui. First held in 1990, the cookoff became an annual event in 2003. This popular community program is now a tasty part of the Aloha Festivals, a statewide celebration of Hawai'i's culture, music, dance and history. The cookoff is held to encourage the creative use of breadfruit as a food, involve the local community, and most important, to popularize breadfruit and encourage islanders to grow and use this nutritious and versatile staple food in their daily diet.

Kahanu Garden maintains more than 120 breadfruit varieties in its field genebank. These provide a diverse array of flavors, textures, and cooking qualitities for culinary experimentation. Fresh fruits from selected varieties in the collection are provided to cookoff participants. This year, 25 dishes were created in four categories: soups and salads, appetizers, main dishes, and desserts. The five judges have the delectable task of tasting and assessing each dish for flavor, appearance, and creativity. Judging is a popular assignment; and this year the judges included a retired chef, a Hana resident, the head of a local cultural group, and the Director of Kahanu Garden.

1st, 2nd, and 3rd place ribbons are given in each category and a grand prize is given for the most outstanding dish. The most original dish is also awarded a prize. Local businesses and individuals support the contest by contributing cash, t-shirts, handicrafts, and services. All of the winners receive a cash prize and a donated gift. The Grand Prize Winner was treated to a 2-night stay at one of Maui’s resort hotels for her award-winning ‘ulu seafood chowder.

The contest is gaining popularity each year and the contestants work hard to create delicious award-winning recipes. The competition and recognition inspire the participants to prepare breadfruit in new and creative ways. Fruits are used at all stages of maturity, from small and immature—about the size of a golf ball—to starchy mature to soft and ripe. A sampling of dishes created for the ‘ulu cookoff includes spring rolls, wontons, chowder, stew, fritters, doughnuts, ‘ulu bread, fruit salad, tuna patties, corn beef hash, ‘ulu shrimp cakes, ice cream, and much more. We now have more than 100 recipes utilizing breadfruit.

These delectable dishes demonstrate that breadfruit can be the centerpiece of island meals in myriad forms. It can be much more than just a starchy staple served baked or boiled. Why use imported white potatoes or pasta when breadfruit is available? The ubiquitous mayonnaise-macaroni salad is easily made with breadfruit (and is more flavorful). Restaurants and food vendors can incorporate breadfruit into various dishes on their menus, from soups to desserts. Many visitors to the islands want to try local foods, so give them a taste of breadfruit in a familiar dish, and support local farmers and crop diversity.



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DIVA-GIS	Thursday, November 10, 2005 Posted 12:21 PM by Luigi Cooking Contest Promotes Breadfruit From Diane Ragone of the National Tropical Botanical Gardens and the Breadfruit Institute in Hawaii. The Breadfruit Institute and Kahanu Garden of the National Tropical Botanical Garden held the 4th Breadfruit Cookoff on October 13 in Hana, Maui. First held in 1990, the cookoff became an annual event in 2003. This popular community program is now a tasty part of the Aloha Festivals, a statewide celebration of Hawai'i's culture, music, dance and history. The cookoff is held to encourage the creative use of breadfruit as a food, involve the local community, and most important, to popularize breadfruit and encourage islanders to grow and use this nutritious and versatile staple food in their daily diet. Kahanu Garden maintains more than 120 breadfruit varieties in its field genebank. These provide a diverse array of flavors, textures, and cooking qualitities for culinary experimentation. Fresh fruits from selected varieties in the collection are provided to cookoff participants. This year, 25 dishes were created in four categories: soups and salads, appetizers, main dishes, and desserts. The five judges have the delectable task of tasting and assessing each dish for flavor, appearance, and creativity. Judging is a popular assignment; and this year the judges included a retired chef, a Hana resident, the head of a local cultural group, and the Director of Kahanu Garden. 1st, 2nd, and 3rd place ribbons are given in each category and a grand prize is given for the most outstanding dish. The most original dish is also awarded a prize. Local businesses and individuals support the contest by contributing cash, t-shirts, handicrafts, and services. All of the winners receive a cash prize and a donated gift. The Grand Prize Winner was treated to a 2-night stay at one of Maui’s resort hotels for her award-winning ‘ulu seafood chowder. The contest is gaining popularity each year and the contestants work hard to create delicious award-winning recipes. The competition and recognition inspire the participants to prepare breadfruit in new and creative ways. Fruits are used at all stages of maturity, from small and immature—about the size of a golf ball—to starchy mature to soft and ripe. A sampling of dishes created for the ‘ulu cookoff includes spring rolls, wontons, chowder, stew, fritters, doughnuts, ‘ulu bread, fruit salad, tuna patties, corn beef hash, ‘ulu shrimp cakes, ice cream, and much more. We now have more than 100 recipes utilizing breadfruit. These delectable dishes demonstrate that breadfruit can be the centerpiece of island meals in myriad forms. It can be much more than just a starchy staple served baked or boiled. Why use imported white potatoes or pasta when breadfruit is available? The ubiquitous mayonnaise-macaroni salad is easily made with breadfruit (and is more flavorful). Restaurants and food vendors can incorporate breadfruit into various dishes on their menus, from soups to desserts. Many visitors to the islands want to try local foods, so give them a taste of breadfruit in a familiar dish, and support local farmers and crop diversity. * Comments: Post a Comment	Archive October 2002 November 2002 December 2002 January 2003 February 2003 March 2003 April 2003 May 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 June 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 March 2007 April 2007 May 2007 June 2007 July 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 May 2008 June 2008 July 2008 August 2008 September 2008 October 2008 November 2008 December 2008 January 2009 February 2009 March 2009 April 2009 May 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009 January 2010 RSS Feed Alternative feed Contact Tevita Something new: Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives. 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