Pureed Breadfruit Nuts

Peel and cut the breadfruit into large chunks, removing the tough outer skin and fibrous core completely.

Cut the nuts (cashews or other varieties) into smaller pieces to ensure even cooking and easier blending.

Boil water in a large pot and add the breadfruit chunks, cooking until very soft and fork-tender, approximately 10-12 minutes.

Drain the cooked breadfruit thoroughly in a colander, discarding the cooking water.

Heat the butter in a large skillet over medium heat until melted and foamy.

Add the drained breadfruit and nuts to the skillet, stirring frequently to combine with the butter.

Mash the breadfruit and nuts together using a potato masher or wooden spoon until the mixture becomes creamy and mostly smooth.

Gradually pour in the cream or evaporated milk, stirring constantly to reach the desired pureed consistency.

Season the puree with salt, pepper, and nutmeg to taste, mixing thoroughly to distribute the seasonings evenly.

Transfer the pureed breadfruit nuts to a serving dish and serve warm as a side dish or comfort food.