Congratulations to our very own baking and pastry manager, Val Yeager, who won two awards at the Aloha Week Kahanu Gardens ‘Ulu Cook-Off on Saturday, October 25. ‘Ulu, which is the Hawaiian name for breadfruit, is named for the texture of the cooked moderately ripe fruit, which has a potato-like flavor similar to freshly baked bread. A staple in many tropical regions, ‘ulu is often roasted, baked, fried, boiled and even mashed into ‘ulu poi. Kahanu Gardens of the National Tropical Botanical Garden, located in Hāna, grows nearly 100 varieties of breadfruit.
Val’s winning recipes included first place for her ‘Ulu Tart in the desserts category and second place for her ‘Ulu Greek Salad in the salad category. To try out these great dishes yourself, see the recipes included below! Don’t forget to share your photos with us by tagging @HanaRanch or using the hashtag #hanaranch.
Check out a video recap of the ‘Ulu Cook-Off by clicking here and stay tuned for more ‘ulu recipes on our blog!
Makes approximately 12 mini tarts or 4 regular tarts.
4 cups all-purpose flour
¼ cup ‘ulu, ripened
4 tablespoons sugar
12 ounces butter
2 teaspoons salt
2 ounces water, cold
1. Dissolve salt in water and set aside.
2. Place sifted dry ingredients and butter in mixing bowl.
3. Rub or cut butter into flour until butter is the size of peas.
4. Add salt, water, and ‘ulu. Mix very gently, just until water is absorbed.
5. Cover with plastic film, and place in refrigerator for 1 hour.
6. Roll dough out and place in tart pan. Bake at 350 degrees for 20 minutes.
3 cups ‘ulu, ripened
¼ teaspoon vanilla
1 teaspoon cinnamon
1 pinch nutmeg
4 ounces coconut milk
1 teaspoon salt
sliced tropical fruit, for topping
1. In a blender, mix all ingredients into ripened ‘ulu.
2. Spread ‘ulu filling into pre-baked pie crust.
3. Chill in refrigerator for 1 hour.
4. Place sliced tropical fruit on top.
Greek ‘Ulu Salad
Makes approximately 12 servings or 1 gallon of salad.
1 ‘ulu, steamed
1 red onion
8 ounces olives
8 ounces feta
1 bunch oregano
1 bunch basil
½ cup tahini
½ cup red wine vinegar
2 tablespoons mustard powder
½ cup lemon juice
2 cloves garlic
1½ cups olive oil
½ teaspoon black pepper
1 tablespoon salt
1. Peel, dice and steam ‘ulu for 30 minutes or until cooked.
2. Slice and dice vegetables.
3. In a blender, mix tahini, garlic, red wine vinegar, mustard, lemon juice, seasonings and olive oil.
4. Mix ingredients together and serve.