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Breadfruit (Ulu) Poke

Breadfruit (ulu) is a staple food in Hawaii, the Caribbean, South Asia, and Polynesia. It’s similar to jackfruit and has a mild flavor and consistency similar to potatoes and taro, which means it’s also versatile and easy to use in many different dishes. You can find it in Caribbean, Hawaiian, and some Asian grocery stores, or canned at online grocers.

The Blue Zones Project launched in Hawaii in 2014, brought to the state by HMSA (Hawaii Medical Service Association), the state’s largest health plan, which covers more than half of Hawaii’s population. In Hawaii, Blue Zones Project works in eight communities across three islands—Hawaii Island, Maui, and Oahu. Hawaii Island is the first county in the country to receive a Blue Zones designation.

Thousands of volunteers and dozens of schools, grocery stores, restaurants, employers, and faith-based organizations are taking part in Blue Zones Project to make the healthy choice the easy choice in their community.

Hawaii is currently ranked first in well-being and happiness compared with other states in the nation.

Cook Time:
20 minutes

Breadfruit (Ulu) Poke Recipe


1 whole steamed ulu (bread fruit),* skinned, cored, and cubed (about 8 cups), or two 16-ounce cans breadfruit, drained
1⁄2 cup sweet onion, finely sliced into rounds
2 cups ogo (Hawaiian seaweed) or other seaweed, chopped
11⁄2 cups scallions, finely sliced 3⁄4 cup sesame seed oil
3 tablespoons inamona**
Salt (optional)


In a large mixing bowl, combine cubed ulu, most of the onion (reserving some for garnish), 11⁄2 cups ogo (reserving 1⁄2 cup for garnish), and 1 cup scallions (reserving 1⁄2 cup for garnish).
Add sesame seed oil and toss to coat evenly.
Add inamona and salt to taste.
Garnish with reserved onion, ogo, and scallions. Serve immediately.

*You can substitute with jackfruit.
**Inamona is a Hawaiian condiment made from roasted candlenuts and salt. If you can’t find it, substitute with sea salt to taste and toasted sesame seeds and chopped macadamia nuts or pine nuts.

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