Yield: 1 servings
|3||Cloves garlic; minced|
|1||Medium-sized cucumber; peeled, seeded and|
|; thinly sliced|
|¼ cup||Minced red bell pepper|
|¼ cup||Minced green bell pepper|
|2||Sprigs parsley minced|
|1||Habanero chile; seeded and minced,|
|; or to taste [handle|
|; with care]|
|1½ cup||Freshly squeezed lime juice|
|Salt and freshly ground black pepper to|
|Parsley for garnish|
Peel and cut the Breadfruit into quarters. Core the fruit and slice it into ½-inch cubes. (As you dice the breadfruit place it into salted, cold water.) Drain the breadfruit and drop it into boiling, salted water, and cook for 20 to 25 minutes or until fork tender. (Breadfruit will initially float, but will sink in the water as it cooks.) Remove the breadfruit, drain it, and place it in a non-reactive bowl. Mix all of the ingredients together. Pour them over the breadfruit, cover and refrigerate for 3 to 5 hours or overnight so that the flavors marry. Serve slightly chilled.
Converted by MC_Buster.
Per serving: 72 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO2 Converted by MM_Buster v2.0n.