Jamaican Roasted Breadfruit

About This Recipe

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.

Ingredients

Serves 4

• 1 wholebreadfruit
• 2 tbspbutter(for serving)
• 1 tspsalt(for serving)
• 1/4 cupescovitch or salsa(for serving, optional)

Instructions

1. 1

   Prepare the breadfruit

   Wash the whole breadfruit and pat dry.

2. 2

   Roast

   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.

3. 3

   Cool slightly

   Let the breadfruit cool for 10-15 minutes until safe to handle.

4. 4

   Peel and cut

   Peel away the charred skin, remove the core, and cut the flesh into wedges or chunks.

5. 5

   Serve

   Serve warm with butter, salt, and escovitch or salsa if desired.

Variations

• •

  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.

Storage

Refrigerate cooked breadfruit up to 3 days in an airtight container; reheat by frying slices or warming gently in the oven.

Frequently Asked Questions