1 Green breadfruit
3 Cloves garlic; minced
1 Onion; minced
1 Medium-sized cucumber;
-peeled, seeded and
; thinly sliced
1/4 c Minced red bell pepper
1/4 c Minced green bell pepper
2 Sprigs parsley minced
1 Habanero chile; seeded and
-minced,
; or to taste [handle
; with care] 1 1/2 c Freshly squeezed lime juice
1 c Water
Salt and freshly ground
-black pepper to
; taste
Parsley for garnish
Peel and cut the Breadfruit into quarters. Core the fruit and slice it into
1/2-inch cubes. (As you dice the breadfruit place it into salted, cold
water.) Drain the breadfruit and drop it into boiling, salted water, and
cook for 20 to 25 minutes or until fork tender. (Breadfruit will initially
float, but will sink in the water as it cooks.) Remove the breadfruit,
drain it, and place it in a non-reactive bowl. Mix all of the ingredients
together. Pour them over the breadfruit, cover and refrigerate for 3 to 5
hours or overnight so that the flavors marry. Serve slightly chilled.
Yields
1 servings