Bok Choy and Flowers

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Flowers and Panas en Escabeche

Last week the winds brought down partially ripe breadfruit from a tree and I got 3 of them. Now breadfruit is one of those items that is best eaten in the green phase as when ripe, it gets a very sweet taste and has the consistency of custard  I am not fond of the ripe ones. Even green it is not a popular vegetable in the Virgin Islands but gets more popular in the Eastern Caribbean. When I was in St. Kitts last summer a friend prepared Breadfruit Plantains and they are fantastic.

They are essentially fried and when cooked for only five minutes they are according to my granddaughters who did not know I made a switch with regular white potatoes, the best French Fries they had ever eaten. When they are cooked for 15 minutes or so, they turn a golden brown and get very crispy like a potato chip. I like them both ways and have been know to over indulge since you start with a whole breadfruit weighing about four pounds and you can fry another batch ever 5 to 10 minutes.

Since I had three breadfruit to play with, I started searching for other recipes. It seems the first recipe I found was called “Soused Breadfruit” which I had never heard of nor could I find it anywhere on the web other than that one recipe. But in the West Indies, most souse recipes call for Vinegar and oil which is the basis for Puerto Rican Escabeche so I expanded my search for Panas en Escabeche.

Essentially, these is just like the Green Banana salad (Escabeche de Guineos) previously published. You dice the Breadfruit after pealing and discarding the seed. The breadfruit cubes are boiled for about 20- to 25 minutes which makes them soft to a fork. All of the other ingredients are added to the bowl and tossed.

This time I had green and red bell peppers so I used both. Also I had a cucumber that I wanted to use up so, I pealed it and sliced it very thin with a cheese slicer and added that to the salad. It was a pretty good salad  but not as good as “the Best French Fries ever.”

So what has this got to do with Bok Choy? My friend Gloria loves Bok Choy and at 90 pounds is not worried about salt and high blood pressure from traditional stir fried recipes which are really quite good.  Gloria Powell (www.antilleslilies.com) is a event florist on St, Croix heavily involved in working with tourists who want to get married in a St. Croix celebration.The solution, I made a trade of my excess arugula and Bok Choy for her gift of flowers. She also bought me a glass of wine.

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2 Responses to “Bok Choy and Flowers”

  1. Carol Says:

    That was very interesting about the Breadfruit,and the Flowers are gorgeous!

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