It’s ‘Ulu-licious! Hawaii Public Schools Serve Breadfruit

This March and April, Hawaii public schools will welcome a new local product in student meals – ‘ulu, otherwise known as breadfruit. Check out our ‘Ulu-licious Wraps recipe, as featured in the ‘Aina Pono Harvest program.

This March and April, Hawaii public schools will welcome a new local product in student meals – ‘ulu, otherwise known as breadfruit.

“We want to connect our keiki to the ‘āina and food grown in Hawaii,” said Albert Scales, program administrator, School Food Services Branch. “Our ‘Aina Pono Harvest program helps us to return to our Islands’ roots. It also encourages our agricultural communities to continue a legacy of cultivating locally grown sustenance to build the minds of tomorrow’s leaders.”

Healthy eating habits have been linked to students’ academic performances, often leading to higher grades and better memory skills. “Research shows students learn better when they eat well-balanced meals packed with vitamins and nutrients. It helps them to stay alert, remain focused and process information faster,” said Scales.

‘Ulu – an important staple in the ancient Hawaiians’ diet – will be combined with shredded kalua pork and spinach into a local-style burrito, along with homemade salsa. The tortilla wrap is locally made by Sinaloa Hawaiian Tortillas.

“I’m happy to continue former Lt. Gov. Shan Tsutsui’s work with our public schools to expand pathways to incorporate more scratch cooking and locally grown and produced foods in our students’ meals,” said Lt. Gov. Doug Chin. “Thanks to the ‘Aina Pono Harvest program, students are enjoying the freshness and taste of what our local farmers have to offer. For some, it may even be their first time eating ‘ulu.”

Spearheaded by the Office of the Lieutenant Governor, the Farm to School Initiative was created in 2015 to increase locally grown food in student meals. Today, the Farm to School Initiative is included under the ‘Aina Pono: Farm to School program, which also incorporates school gardens, nutrition, health and food education, test kitchens, meal programs and menu planning at Hawaii’s public schools.

---

‘Aina Pono Harvest Recipe

‘Ulu-licious Wraps

Want to recreate these delicious wraps at home? Here’s the recipe:

Servings: 12

Ingredients:

• 2 pounds pork butt
• 2 ⅛ teaspoon Hawaiian salt
• 1 teaspoon liquid smoke
• ¾ cup + 3 ½ tablespoons water
• 1 pound frozen spinach
• 1 pound breadfruit
• 12 pieces (8 inch) tortilla

Directions:

1. Season pork with Hawaiian salt and liquid smoke.
2. Cover with foil.
3. Steam for 6 hours at 350° F degrees.
4. Shred pork.
5. Save liquid from pork.
6. Drain excess liquid from frozen spinach, and heat.
7. Cut breadfruit into ½-inch cubes and steam till fully cooked.
8. Place pork and spinach into tortilla and top with breadfruit.
9. If you are pre-wrapping burrito, heat after wrapping. If serving open faced, heat prior to assembling.

Nutrition information – Serving size: 1 piece; 366 calories; 20.4 g total fat (7.4 g saturated fat); 28.5 g carbohydrate; 4.4 g fiber; 15.3 g protein; 718 mg sodium.

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin, and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)