Roasted breadfruit (basic recipe)
Roasted breadfruit is a simple, wholesome dish popular in Caribbean and Pacific cuisines. With its naturally starchy texture and mild flavor, it transforms beautifully in the oven, crispy on the outside, soft and fluffy inside, making it a perfect side or hearty, plant-based main.
Instructions
Preheat oven or grill setting it to 375°F (190°C).
Place in a pan or directly on the rack: Roast for 60–90 minutes, turning occasionally until the skin is dark and crisp, and a knife slides in easily.
Let it cool slightly, then peel off the blackened skin.
Cut into wedges and drizzle with coconut oil, butter, or seasonings.
Notes
To prepare the breadfruit, wash it well and cut out the stem. Poke a few holes with a knife to let steam escape.
For extra smokiness, roast it whole, then grill the peeled wedges briefly.
Variations
If using an open flame, get your coals hot. Roast over hot coals, turning frequently until the skin is charred and the inside is soft, about 1 hour, steam will escape from th stem end.