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West Indies Breadfruit (Potato) Salad Recipe

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This recipe for West Indies Breadfruit (Potato) Salad, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater


1 3 to 4 pound breadfruit (Or same quantity of potatoes)
1 cup chopped celery
1 large red onion, diced small
4 fresh, red or green jalapeņo chiles, finely chopped
1 ripe mango, peeled, pitted and pureed
4 Tb cider vinegar
2 Tb dark rum
8 Tb lime juice
1 1/2 cups mayonnaise
4 Tb chopped cilantre
2 Tb minced fresh ginger
Salt and Fresh Black Pepper to taste

Prepare the breadfruit: Peel and slice in half, then
remove the center core and cut the fruit into bite sized
cubes. Cook in boiling water for 10 to 15 minutes, until
easily pierced with a fork. Remove from the heat,
drain, and cool to room temperature. (If using potatoes,
peel, cut into bite sized cubes, cook in salted boiling
water until easily pierced with a fork.)

Place the room temperature breadfruit or potatoes in
a mixing bowl. Add the celery, onion, and jalapeņo and
mix lightly.Make the dressing: Whisk the mango puree,
cider vinegar, rum and lime juice into the mayonnaise.
Blend in the cilantro and ginger. Season with salt and
pepper to taste.Fold in the dressing and serve. Will
keep covered and refrigerated for up to 4 days.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was another recipe from
our St. Maarten cooking adventure. We substituted
Potatoes for the Breadfruit.




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