For this post, we’re sharing another tropical treat: how to make tostones de pana. Pana (breadfruit) is a tropical fruit commonly found in the Caribbean and other tropical climates. Finding pana outside the tropics can be challenging, so if I see it at the market, I will bring some home! I was so excited to spot breadfruit at one of the biggest food markets in Brussels, L’abattoir that I had to buy it. Having that taste of Puerto Rico in Belgium makes me less homesick.
Cooking with Breadfruit
For those of us outside the tropics, we need to accept that we will never find the perfect pana (breadfruit) in colder climates. However, it doesn’t mean you can’t replicate that taste of home. Ensure that your breadfruit is hard and the brighter the green hue of the fruit, the better it is to make tostones de pana. Aside from tostones, there are different ways to prepare breadfruit. I’ve had them boiled with olive oil and pickled onions, mashed, and even as a flan. It’s a very versatile fruit and its mild flavor pairs well with many ingredients.
Making tostones de pana
Tostones the pana are pretty simple to make. Peeling the pana can be tricky, but just have a little patience and use a sharp knife. I like to cut the round end off so I can stabilize the pana In order to peel it. As with every fritura, ensure that the oil is very hot. As for shaping the tostones, I find that a tortilla press works very well because it covers a larger area than a regular tostonera. Love regular tostones? Here’s our recipe for plantain tostones.
This post is brought to you by the National Museum of Puerto Rican Arts and Culture. Check out their website for more information, they offer great virtual and in-person programming highlighting Puerto Rican culture.
PrintRecipe: How to Make Tostones de Pana (Breadfruit)
Tostones de pana are made with breadfruit, tropical fruit with a mild, nutty flavor.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 20
- Category: Sides
- Method: Fried
- Cuisine: Puerto Rican
Ingredients
Whole Pana (Breadfruit)
Vegetable or Canola Oil for frying
Sea salt
Instructions
1. Start heating the cooking oil in a deep frying pan.
2. Peel the pana (breadfruit). There are many ways to do it. I like to cut the bottoms, hold pana upright, and peel it downwards.
3. Cut the pana in quarters, and remove the soft center.
4. Cut the pana into 1″ pieces.
5. Once the oil is hot, add pieces of pana and cook on both sides for 2-3 minutes on each side until crispy.
6. Remove the pieces of pana from the oil and let them cool for a few minutes. With a tostonera or tortilla maker, smush the tostones.
7. Return the tostones to the hot oil for 4-5 minutes or until crispy.
8. Remove and place on a plate with a paper towel to absorb excess oil.
9. Sprinkle with salt (I love fleur de sel if I’m feeling fancy) or garlic salt.
