Roast breadfruit is a delicious and unique way to enjoy breadfruit. It is a great way to show your friends and family that you know how to cook. You can make it as a centerpiece for your dinner party or just as a tasty snack. The best part is that it is also healthy.
I used to think the same thing, until I was introduced to the wonders of breadfruit on a trip to Jamaica. Now, I just can’t get enough of it. Breadfruit is a member of the Jackfruit family and is native to the South Pacific. It was brought to the Caribbean in the 18th century as a cheap food source for slaves, which remains a staple in many island cuisines.
How to make Roast Breadfruit
2 tablespoons + 1 teaspoon coconut oil
- Preheat the oven to 375 degrees Fahrenheit.
- Rinse the breadfruit and dry it well.
- Using a paring knife, carve out the stem and cut a small “x” on the opposite side.
- Lightly coat the breadfruit in about a teaspoon of coconut oil.
- Bake the breadfruit in the oven on a rack.
- Roast it for 1-1 1/2 hours until it is dark brown and steam is visible from both ends.
- Remove the breadfruit from the oven and allow it to cool.
- Peel off the outer skin, cut it in half, and scoop out the inner core.
- Slice into 1/2 inch thick wedges.
- Heat up a large skillet on medium-high heat and add 2 tablespoons of coconut oil.
- Working in batches, fry the wedges until they turn golden brown, about 4-5 minutes per side.
- Remove them from the skillet and drain them on a paper towel-lined plate.
- Season the wedges with sea salt.