|A bushy bread fruit tree with a nice round Ulu that is nearly ready to pick.|
Traditionally Ulu is cooked in a fire but in modern times it can be baked in the oven or in the microwave. For our first attempt at preparing Ulu I made it easy and made sure it was a preparation my family would enjoy. I baked it whole in a 375 degree oven for about an hour. When it was soft enough to pierce with a skewer I removed it from the oven and cut off the stem top, sliced it in half and scooped out the core. In each hollowed half I placed 1/4 cup butter and 1/4 cup brown sugar and then returned it to the oven for another 15 minutes. I served it much like acorn squash by just scooping out spoonfuls to dish. It was a side accompaniment to our shish-kebobs and rice and everyone loved it.
|Candied Ulu baked in my dutch oven. Yummy!|