Roast Breadfruit
Breadfruit, a starchy tropical fruit from the jackfruit family, is a Jamaican staple known for its versatility in both roast and fried dishes. This savoury Caribbean favourite transforms into a tender, flavourful side whether baked to perfection or crisped up in a hot skillet.
Servings: 8 servings
Equipment
- Knife
- Large Pan optional, for frying
Ingredients
- 3-4 pounds Mature Breadfruit
- Salt optional
Instructions
Roast Breadfruit
- Preheat oven to 400°F (200°C). Then thoroughly wash and dry the breadfruit. Score a " X " along the base of the breadfruit using a knife (this will allow the steam to escape as the breadfruit cooks). If your breadfruit comes with a stem, use a knife to cut around the stem and discard.
- Place breadfruit in the oven on the center rack and bake for at least 2 hours - the cooking time will vary depending on the size and maturity. Optional: wrap the breadfruit in aluminum foil before placing in oven.
- Once cooked (see notes below for signs of doneness) remove breadfruit from oven using oven mitts, and allow to cool enough where you can handle. Peel breadfruit (discard skin), cut in half lengthwise, remove the heart/core, then cut into slices, sprinkle with salt and serve while hot.
Fried Breadfruit
- Add oil to a large skillet and heat over medium. Working in batches, add the roasted breadfruit slices and fry until they are golden brown (approx. 2-3 minutes per side). Remove, drain excess oil and serve while hot.
Notes
Signs of Doneness:
- Breadfruit should be soft and easy to pierce with a knife, fork or skewer.
- Steam coming out of both ends.
- The breadfruit bounces back when squeezed.
- Has a smooth brown colour.
- The " X " opening at the bottom of the breadfruit has opened up.