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Pana, also known as breadfruit, is a starchy fruit commonly used in Latin American and Caribbean cuisine. It can be boiled, fried, baked, or roasted, and substituted for potatoes in many recipes.

Pana can be boiled and served with butter, fried to make chips, mashed, baked whole, or added to stews and soups.

A ripe pana for cooking feels firm but gives slightly to pressure. Avoid overly soft or mushy pana.

Yes, you can freeze cooked pana. Let it cool, portion, and store in airtight containers for up to 3 months.

You can make mofongo, pastelón, soups, fritters (tostones), chips, casseroles, and even desserts with pana.

Place cut pana pieces in a bowl of water with a little lemon or vinegar to prevent browning.

Garlic, onion, olive oil, herbs, cheeses, and spices like paprika and cumin all complement pana.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Peel the pana, remove the core, and cut it into pieces. Rinse well before cooking to remove any sap.

No, the skin of pana is tough and should be peeled before cooking.

Keep whole, uncut pana in a cool, ventilated area. Use within a few days for best quality.

Cooked pana can be stored in the refrigerator for up to 3 days in an airtight container.

Yes, pana is naturally gluten-free, making it a great substitute for wheat in many recipes.

Yes, prick the skin, place the whole pana on a baking sheet, and roast at 375°F (190°C) for about an hour or until soft.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Soaking is not required, but rinsing or briefly soaking cut pana in water with lemon or vinegar can help maintain color and texture.