Harvesting:

• Pick your ulu before it becomes overripe. Look for the first signs of brown spaces between the green scales.

• After picking, let the ulu sap for at least an hour.

  Washing:

  • Wash the ulu thoroughly to remove sap and dirt.

  Boiling:

  • Place the ulu in a pot. If necessary, cut it to fit into the pot.

  • Cover with water and boil until fork tender, which may take up to an hour.

  Cooling:

  • Remove the ulu from the pot and let it cool down.

  Cutting:

  • Cut the ulu into quarters.

  • Carefully remove the skin and cut out the core.

  Storing:

  • The ulu is now ready for all your savory recipes. Alternatively, place it in a freezer-safe container and store it in the fridge or freezer until you're ready to use it.

Tip: Ulu contains latex, which can be challenging to clean off knives. Spread a little oil on anything that has latex on it for easy cleaning.

Enjoy your prepared ulu in various savory dishes!