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  • Writer's pictureMonika Carnicle

'Ulu Poppers

Updated: Apr 27, 2020

'Ulu or breadfruit is a staple in many Pacific Island cultures and is grown on a beautiful large tree. When the fruit is ready it is the size of a cantaloupe and can be used as a starch similar to potatoes. When mature but not yet soft it can be used for savory recipes. When it is soft or very ripe it can be used for desserts and pancakes. We have a least four trees on our property and one of them was giving us ripe fruit the month we moved in so I had to work fast before they rotted. Thank goodness for the internet and nice neighbors!! My across the street neighbor, Linda, let me borrow a cookbook with ulu recipes. So I roasted several and then tried to figure out what to do with them. This recipe is a variation of what I found. Originally the recipe was for patties, but I needed a pupu (appetizer).


  • 1 mature roasted ulu

  • 1 cup canned black beans, drained

  • 1 cup goat cheese

  • 1 egg*

  • 2 tablespoons fresh thyme (I used thyme because I have a lovely bush growing) but you can use cilantro or parsley


To roast ulu cut an x into the bottom of the fruit and remove stem. Roast at 350 degrees for an hour. After roasting it can be peeled and the seeds removed.

Mash ulu in bowl until almost smooth (I like it a little chunky), add rest of ingredients and mix thoroughly. Form into meatball size balls and fry in oil (I use coconut or olive) until well browned. Drain on paper towel and serve!

* The recipe calls for one egg....but we have chickens on our farm that we gather eggs from that give us a variety of sizes. Sometimes the eggs are small so I use two and sometimes they are so big you wonder how a chicken could push it out!

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