Bake or boil until a chopstick goes all the way through. Cut in half, remove the core. Peel. How to boil without getting latex on your pots.
1) Now you can cut it into slices and make fritters, or you can make it au gratin, or add to stew.
2) Use it to replace potatoes in chowder, fry it in butter, or cook pretty much any way you would cook a potato.
3) And, of course, you can always Mash it for ʻulu poi.
4) I also like it prepared with fish, sort of like a casserole. Make a layer of ʻulu in the bottom of a baking dish. Pour coconut milk over the bread fruit, and add a layer of fish. Put coconut milk over that. Bake in a slow oven until the fish is almost like jelly and the ʻulu is super soft.
If it is soft already it is good for dessert:
5) Scoop the flesh into a mixing bowl. Use a pair of forks to shred and form the ʻulu into 1″ balls. Deep fry until the outside is deep gold and crispy. Roll immediately in sugar and let cool as desired. These will re-heat nicely in the microwave.
6) If you cannot deep-fry, flatten the balls into little patties and fry in butter in a skillet.
Another dessert:
7) Cut the soft ʻulu in half, removing the core. Fill core with a 50/50 mix of butter and honey. Put the two halves back together, wrapping tightly with aluminum foil. Place in a baking dish and bake in a slow oven an hour or more – until the sugars start to caramelize. Serve hot in bowls with butter, ice cream, or cream.