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Hawaiian Harvest Holiday Sides

November 18, 2016
By: Stephanie Loui, Food Corps Hawaiʻi Service Member

For many of us, the holiday season marks the celebration of family and well-being, of coming together with our loved ones, often around the dinner table. Celebrating with food is not just about filling our bellies but an expression of love, of bountifulness, and of nurturing one another.

This year, celebrate local, colorful flavors with these unique and healthy side-dishes, highlighting ‘Ulu (breadfruit), a nutrient-rich but often under-utilized Hawaiian crop.

An excellent source of fiber, potassium, calcium and vitamin C, ‘ulu is very versatile and can be used in both sweet and savory dishes. Common ‘ulu varieties are fruiting in November though some may be towards the end of the season. Find a friend with an ‘ulu tree or shop your local co-op or Farmer’s Market for the freshest flavor.

Try out one of these four, delicious ‘ulu-centric recipes, created by ‘ĀINA Partner Chefs Nina Beatty and the beloved Gigi Miranda.

Stay connected and look out for our collection of ‘ĀINA recipe cards coming soon. Recipe cards will feature fresh, bright, and kid-friendly recipes for families to prepare together.

Nina Beatty’s ʻUlu Potato Salad

  • 7 cups ʻulu (breadfruit), cubed
  • (approximately 1 averaged sized ʻulu)
  • 1 cup Vegenaise or mayonnaise
  • 1/4 cup water
  • 2 Tbsp lemon or lime juice
  • 4 cloves roasted garlic, mashed
  • 2 Tbsp dijon mustard
  • 2 Tbsp whole-grain or stone
  • ground mustard
  • 1/2 cup fresh dill, chopped
  • 3/4 cup celery, chopped
  • 1/4 cup small onion, diced
  • salt & pepper to taste
  1. Bring a large sauce pan filled half way with water to a boil.
  2. Cut the ʻulu into quarter sized pieces with the skin on. Remove the core and any seeds.
  3. Boil ʻulu in the sauce pan for 5 minutes or until you can pierce it through with a knife. Cool ʻulu to room temperature.
  4. In a large serving bowl thoroughly mix Vegenaise, water, lemon or lime juice, garlic, Dijon mustard and whole-grain mustard.
  5. Add dill, chopped celery, and onions and mix.
  6. Add ʻulu and mix so all cubes are covered with dressing.
  7. Add salt and pepper to taste.
  8. Garnish with a sprig of dill.
  9. Serve chilled and enjoy!

Nina Beatty’s ʻUlu Stuffing

  • 6-8 cups ʻulu (approx. 1 large ʻulu)
  • 1 cup high heat cooking oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 5 cloves roasted garlic
  • 2 Tbsp chopped parsley or other herbs (thyme, rosemary, sage, etc.)
  • 3/4 cup chopped macadamia nuts
  • sea salt and pepper to taste
  1. Cut a firm ripe uncooked ʻulu into quarters.
  2. Boil or steam in a large pot for about 20 minutes or until you can pierce it through with a knife strain the water and cool.
  3. Cut the core of the ʻulu and compost. Leave the skin on and cut into bite size pieces.
  4. Heat oil in a large skillet, when hot add onions and sauté or a couple minutes, then add celery and sauté for another minute.
  5. Add another layer of oil, then add ʻulu and sauté until it starts to brown. Note: the ʻulu won’t brown or crisp like potatoes.
  6. Add more oil or water as needed to keep the ʻulu moist.
  7. Add herbs, roasted garlic, nuts, salt, and pepper. Saute for a minute and taste. Add more oil, salt and pepper to taste as needed.
  8. Remove from heat and add mixture to an 8X10 baking dish.
  9. You can also drizzle or brush a tiny bit of oil to help crisp up the top layer of ʻulu.

Nina Beatty’s ‘Ulu Hummus

  • 3 cups steamed ‘ulu
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 5 cloves roasted garlic
  • 1 cup water (add more depending on desired texture)
  • 1 tsp cumin
  • 1 tsp salt
  • pepper to taste
  1. Steam whole ‘ulu in a large pot until it can be pierced with a fork, 45 minutes to an hour. You can also slice into quarters and steam for 20 minutes.
  2. Remove ‘ulu from heat and cool, peeling and removing fibrous core.
  3. Combine all ingredients in a food processor, adding water to thin as needed. Serve with fresh veggies or toasted whole wheat pita.

Aunty Gigi’s ‘Ulu Banana Pudding

  • 1 1/2 cup coconut milk
  • 1 large apple banana, sliced
  • 3 Tbsp chia seeds
  • 1 Tbsp vanilla
  • 2 tsp ground cinnamon
  • 1/8 cup of coconut sugar or local honey
  • 8 cups ʻulu (breadfruit), steamed & cubed
  • coconut oil to grease a baking dish
  • Optional: 1/2 cups of raisins, toasted macadamia nuts, fresh fruit
  1. Blend coconut milk, banana, chia, vanilla, cinnamon and coconut sugar or honey until smooth.
  2. Place ʻulu in a single layer in a greased baking dish.
  3. Pour mixture over ʻulu and soak overnight in the refrigerator.
  4. Bake at 375 degrees F for 30-45 minutes until golden brown.
  5. Serve with local honey, fresh fruit, or toasted nuts.

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