Breadfruit Tostones topped with chayote salsa

Chef – Zena Polin


1 breadfruit, peeled, cored, cut in 2 inch long and 1/2 inch thick slices
garlic powder, to taste
oil, for frying


Preheat oil.

Fry breadfruit slices until tender on the inside and golden on both sides.

Remove from oil and lightly smash using a press (tortilla press, plantain press, or bottom of a plate if no press is available)

Working quickly but carefully, return to oil.

Fry until crispy and light golden brown.

Place on paper towel lined plate to soak excess oil.

Sprinkle with salt and garlic powder.

Serve hot.

Chayote Salsa

2 tbsp. olive oil
2 limes
1 garlic clove, finely
1 chili
3 thin slices of ginger
2 chayotes,
1/2 cup seeded and diced mango, seasonal, may omit.
1/2 cup seeded and diced tomato
1/2 avocado, diced
1/2 cup coarsely chopped coriander
To taste, salt and pepper


Mix together the oil, lime zest and juice, honey, garlic, chili, ginger, and chayote in a large Cover with plastic wrap and marinate in the fridge for 1 hour. Remove the chili and ginger. Add the mango, tomato, avocado, and coriander. Salt to taste. Mix well.

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