Roast Breadfruit
Whole breadfruit roasted over flame or oven heat until the skin chars and the flesh turns soft and smoky.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
This Caribbean staple is roasted whole until the thick skin blackens and blisters, leaving the starchy flesh tender and faintly smoky inside. Peeled and sliced, it stands in for bread or potatoes alongside stewed meats, saltfish, or simply butter and salt. Roasting over an open flame is traditional, but an oven delivers a close approximation with less fuss.
Ingredients
- 1 whole breadfruit, mature but firm
- 2 tablespoons butter, for serving
- 1 teaspoons salt, for serving
Method
-
Rinse the whole breadfruit and pat the skin dry. Using a sharp knife, pierce the skin in two or three places near the stem to allow steam to escape during roasting.
-
Preheat the oven to 400°F (205°C), or prepare a bed of hot coals or an open gas flame if roasting traditionally.
-
Place the whole breadfruit directly on the oven rack or a baking sheet, or set it directly over the flame or coals.
-
Roast, turning every 15 to 20 minutes with tongs, until the skin is deeply charred and blistered on all sides and the fruit feels soft when pressed.
-
Remove from the oven or fire and let the breadfruit cool for 10 minutes until it can be handled safely.
-
Peel away the charred skin and cut out the fibrous core, then slice the flesh into thick wedges.
-
Serve warm with butter and a sprinkle of salt, or alongside stewed meat, saltfish, or avocado.
Rate this recipe
Roast Breadfruit
This Caribbean staple is roasted whole until the thick skin blackens and blisters, leaving the starchy flesh tender and faintly smoky inside. Peeled and sliced, it stands in for bread or potatoes alongside stewed meats, saltfish, or simply butter and salt. Roasting over an open flame is traditional, but an oven delivers a close approximation with less fuss.
1 hr 45 min 6 servings 210 cal
Ingredients
- 1 whole breadfruit, mature but firm
- 2 tablespoons butter, for serving
- 1 teaspoons salt, for serving
Method
- 1
Rinse the whole breadfruit and pat the skin dry. Using a sharp knife, pierce the skin in two or three places near the stem to allow steam to escape during roasting.
- 2
Preheat the oven to 400°F (205°C), or prepare a bed of hot coals or an open gas flame if roasting traditionally.
- 3
Place the whole breadfruit directly on the oven rack or a baking sheet, or set it directly over the flame or coals.
- 4
Roast, turning every 15 to 20 minutes with tongs, until the skin is deeply charred and blistered on all sides and the fruit feels soft when pressed.
- 5
Remove from the oven or fire and let the breadfruit cool for 10 minutes until it can be handled safely.
- 6
Peel away the charred skin and cut out the fibrous core, then slice the flesh into thick wedges.
- 7
Serve warm with butter and a sprinkle of salt, or alongside stewed meat, saltfish, or avocado.