ʻUlu, aka breadfruit, is having a moment. Even the New York Times is singing its praises right here, and we’re here for it! This legendary tree traces its roots back to the Malay Archipelago, including New Guinea, Indonesia, and the Philippines. Not only is ʻulu a sustainable superstar, but it’s nature’s nutrition-packed gift that’s ready to elevate any dish.

So why is ʻulu so magical? ʻUlu trees are planet-friendly— low maintenance, heat and drought-tolerant, with deep roots that improve soil quality, while their canopy slows down moisture loss. A true friend to our ʻāina, they help us mitigate climate change and support our local ecosystems.

ʻUlu’s Nutritional Power

Looking for nutrient-dense? ʻUlu’s got you covered. It’s a good source of vitamins C and B1 (thiamin), plus it’s rich in copper, low in fat and sodium, and has a low-to-moderate glycemic index rating (47-72) once cooked. If you’re gluten-free, you’re in luck! You can use ʻulu flour as a partial wheat flour substitute for a nutty flavor and light texture.

Why We’re All About ʻUlu

ʻUlu is sustainable, nutritious, and accessible (thanks to the Hawaiʻi ʻUlu Coop!). It’s a planet- and palate-pleaser that’s surprisingly versatile. Think you’ve seen it all? Try these ideas:

• ʻUlu Chowder – creamy, savory, and cozy!
• ʻUlu and ʻUala (sweet potato) Mash – a little twist for your next feast.
• ʻUlu Pumpkin Mochi – our take on mochi magic, with the goodness of ʻulu.

Want to make ʻulu the star of your holiday table? Nature blessed us with this incredible staple, and you can use it at every stage:

• Immature: pickle it for a zesty bite
• Mature: cook it like a potato
• Ripe: treat it like a banana—perfect for sweets

Heads up: ʻUlu ripens fast! Once picked, it’ll be ready in two days, so plan ahead or prep and freeze.

For a variety of ʻulu recipes, click here.

Recipe: ʻUlu Pumpkin Mochi (Holiday Style)

When life gives you ripe ʻulu, make mochi! Here’s our simple holiday version with pumpkin for a seasonal twist, but feel free to play around with flavors. Grab our baker’s ripe ʻulu (it’s frozen and recipe-ready), or prep it yourself with a soft, mature fruit.

Notes:

• Base recipe: for perfect mochi texture, stick to a 2:1 ratio of Mochiko (sweet rice flour) to sugar. We've also played around with using ʻulu flour instead of ripe ʻulu and the recipe still holds -- you will need to add much more liquid to get that mochi consistency before baking.
• Flavor bomb: add in any flavors you love—pumpkin, berries, black sesame… just blend with coconut milk!
• When mixing the wet and dry ingredients, ddd more flour or liquid, a little at a time, until the batter’s thick and jiggly for chewy perfection.
• Any extract works, vanilla is neutral but almond and other fun ones work well too.

Tools Needed:

• Cake pan (9x9 or larger)
• Spatula
• Whisk
• Tablespoon
• Knife
• Parchment paper

Ingredients:

Dry

• 2 cups Mochiko flour
• If using ʻulu flour, add it to the dry mix instead
• 1 cup sugar (or to taste)
• 1/4 tsp salt

Wet

• 1 can coconut milk
• 1-2 cups ripe ʻulu or pumpkin puree (fresh or canned)
• 1/2 cup melted butter or coconut oil
• 1 tbsp extract of choice (vanilla, almond, etc.)
• Butter for greasing