For breakfast this morning, I opted to use some ripe Moko that had developed black spots, which was the perfect time to fry the fruit. The dish turned out to be quite delicious, and I didn’t even bother to pair it with a side of bake, as is customary. The texture of the “fry Moko” was soft and creamy, and the slightly sweet flavor paired perfectly with the salty oil it was cooked in.
In addition to being a tasty breakfast option, frying ripe Moko can also be a practical solution for reducing food waste. By utilizing fruit that may have otherwise gone bad or been discarded, we can reduce our environmental impact and save money on groceries. Of course, it’s important to ensure that the fruit is still safe to eat before cooking it, but if it’s just developing a few black spots, frying it up can be a great way to make use of it while it’s still fresh. Overall, I would highly recommend trying fried Moko for breakfast or as a snack.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Vegetarian
Cuisine: Caribbean
Servings: 12 slices
Ingredients
- 4 moko
- Coconut oil for frying
Instructions
- Peel and slice the Moko. Heat the oil over a medium flame. Add the sliced Moko gently into the hot oil. Fry on both sides until brown. Drain on paper towels.
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Recipe © Simply Trini Cooking. All rights reserved
Fry Moko
Ingredients
- 4 moko
- Coconut oil for frying
Instructions
- Peel and slice the Moko. Heat the oil over a medium flame. Add the sliced Moko gently into the hot oil. Fry on both sides until brown. Drain on paper towels.
