A Nutrient Dense Food: Ulu
Ulu, also known as breadfruit, is a revered tree and food in Hawaii.
The ulu is a green fruit that grows on tall ulu trees that have very large leaves. In the area I live, ulu trees are growing at local parks, gardens, and on lands where people live. Ulu trees are often planted to feed families.
Ulu is a complex starch that can be eaten as a raw fruit (when it’s ripe which I have not done yet) and as a cooked vegetable. It can be roasted, steamed, boiled, fried, baked, dehydrated, and pickled. Some people think of using an ulu like they would a potato.
In the area where I live, people participate in an annual ulu “appreciation cooking competition.” Recipes are created by participants based on categories: appetizers, dessert, main dish, salad, and traditional. The goal is to showcase the ulu’s versatility as well as ulu’s nutritional value.
Ulu gives:
• Complex carbohydrates — to fuel the body with slow, steady energy
• Fiber — to support digestion and keep me satisfied longer
• Vitamin C — to support immunity and repair tissue
• Potassium — to support the heart and muscles
• Magnesium — to support muscle function and energy
• Protein — to repair and build the body
• Copper, thiamin, and niacin — to help the body turn food into energy
Most of the ulu I eat comes from a farmer who jars it with some oil and vinegar. It can be eaten as a side dish or I like to mix it in my salads, pastas, and meat. Recently I ate some ulu from a local family who sells it at the farmers’ market. The ulu made my mouth dry. It is dense and bland in its natural form.
You are welcome to join me in eating well.
Stacy 🌺
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I share my experiences and my perspective. Eating and healing look different for everyone. If you are struggling with food or your relationship with your body, please find support. You don’t have to do this alone.