Whole breadfruit roasted over an open flame or in the oven until the skin chars and the flesh turns soft and starchy, a Caribbean staple.
Breadfruit is a starchy, versatile fruit central to Caribbean and Pacific Island cooking, its dense flesh taking on a texture somewhere between potato and fresh bread once properly roasted. Traditionally roasted whole directly over an open charcoal fire, the skin blackens and blisters while the interior steams inside its own shell, becoming soft and mildly sweet, this technique adaptable to a home oven as well. Served simply with butter and salt, or alongside fish and other Jamaican dishes, roasted breadfruit showcases a fruit that, though less familiar outside the Caribbean, has been a dietary staple across the region for centuries.
Serves 4
Wash the whole breadfruit and pat dry.
Roast the whole breadfruit directly over a charcoal fire or in a 200C/400F oven, turning occasionally, for 50-60 minutes until the skin is charred and the flesh feels soft when pressed.
Turn the breadfruit occasionally throughout roasting so the skin chars evenly on all sides and the interior steams uniformly.
Let the breadfruit cool for 10-15 minutes until safe to handle.
Peel away the charred skin, remove the core, and cut the flesh into wedges or chunks.
Serve warm with butter, salt, and escovitch or salsa if desired.
Choose a breadfruit that's mature but not overripe — it should feel firm with just a slight give when pressed.
Turn it occasionally while roasting so the skin chars evenly and the interior cooks through uniformly.
Let it cool enough to handle safely before peeling, since the interior stays very hot for a while after roasting.
Roasted breadfruit can be mashed with butter for a texture similar to mashed potatoes.
Frying slices of the roasted flesh gives an extra crisp, golden exterior.
Serving alongside ackee and saltfish is a traditional Jamaican breakfast pairing.
Refrigerate cooked breadfruit up to 3 days in an airtight container; reheat by frying slices or warming gently in the oven.
Breadfruit was introduced to the Caribbean in the late 18th century, brought from the Pacific specifically to provide an inexpensive food source for enslaved populations, and it has since become deeply integrated into Jamaican and broader Caribbean cuisine.
It should feel firm with just a slight give when pressed, and the skin often develops small brown spots or a slight yellowish tinge as it approaches ripeness.
Yes, a home oven at 200C/400F works well, though you'll get slightly less smoky flavor than roasting over charcoal.
It needs more roasting time — continue cooking, checking every 10 minutes, until the flesh feels soft throughout when pressed.
Per serving (250g / 8.8 oz) · 4 servings total
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