Breadfruit

Breadfruit

Roasted breadfruit turns starchy and tender, with a chestnut-like flavor perfect for a hearty side.

Total 1 hr 30 min Makes 4 servings Calories 230/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This roasted breadfruit recipe transforms the large tropical fruit into a tender, potato-like side dish with a mildly sweet, nutty flavor. Seasoned simply with butter, salt, and pepper, it pairs well with grilled meats, fish, or stewed dishes common in Caribbean and Pacific Island cuisine. Roasting whole in the oven caramelizes the skin while keeping the interior soft and creamy.

Ingredients

  • 1 whole breadfruit, ripe
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoons olive oil

Method

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.

  2. Rinse the breadfruit and pat dry. Using a sharp knife, score the skin lightly around the middle and rub the entire surface with olive oil.

  3. Place the whole breadfruit on the prepared baking sheet and roast until the skin darkens and a knife inserts easily into the center, turning once halfway through.

  4. Remove from the oven and let cool for 10 minutes, until safe to handle.

  5. Cut the breadfruit in half, scoop out and discard the fibrous core, and cut the flesh into thick wedges.

  6. Arrange the wedges on a serving platter, drizzle with melted butter, and season with salt and pepper before serving warm.

Rate this recipe

★ 3.3 (1)

Breadfruit

This roasted breadfruit recipe transforms the large tropical fruit into a tender, potato-like side dish with a mildly sweet, nutty flavor. Seasoned simply with butter, salt, and pepper, it pairs well with grilled meats, fish, or stewed dishes common in Caribbean and Pacific Island cuisine. Roasting whole in the oven caramelizes the skin while keeping the interior soft and creamy.

1 hr 30 min 4 servings 230 cal

Ingredients

  • 1 whole breadfruit, ripe
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoons olive oil

Method

  1. 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with foil.

  2. 2

    Rinse the breadfruit and pat dry. Using a sharp knife, score the skin lightly around the middle and rub the entire surface with olive oil.

  3. 3

    Place the whole breadfruit on the prepared baking sheet and roast until the skin darkens and a knife inserts easily into the center, turning once halfway through.

  4. 4

    Remove from the oven and let cool for 10 minutes, until safe to handle.

  5. 5

    Cut the breadfruit in half, scoop out and discard the fibrous core, and cut the flesh into thick wedges.

  6. 6

    Arrange the wedges on a serving platter, drizzle with melted butter, and season with salt and pepper before serving warm.