Ensalada de Pana en Escabeche /. Pickled Breadfruit Salad - Mi Cosecha Recipe

Prepare the breadfruit:

1 bag of Mi Cosecha Breadfruit Chunks

Season breadfruit chunks with salt and brush with olive oil. Place on a cookie sheet cut side down or you can wrap then in foil. Bake at 350 degrees for 60 minutes or until soft to the touch.


3/4 cup olive oil
1 Red onion cut into thin slices
1 yellow onion, thinly sliced
2 green peppers, thinly sliced
4 to 5 garlic cloves, thinly sliced
2 tomatoes cut into quarters
2 tsp oregano
1/3 cup or more white vinegar
Cilantrillo (coriander) minced
1 bell pepper, thinly sliced
Salt and pepper
1 to 2 bay leaves
2 to 3 tbsp each. Olives and capers


Dice the breadfruit chunks and place them in a deep bowl. In a frying pan, heat part of the oil and fry the onions with the peppers and garlic until they are translucent. Add the rest of the ingredients and bring to a boil. Taste and adjust the seasoning. Pour hot over the diced breadfruit chunks and mix well. Let stand for 1 hour, mixing occasionally so that the breadfruit absorbs all the ingredients. Taste and adjust seasoning to taste before serving.