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Roast breadfruit
The original way. Roasted whole over coal or on a stove flame, then peeled and sliced.
Serves 6 · 1 hour · Side · from Farm kitchens of Westmoreland
Ingredients
- 1 mature-green breadfruit
- Butter or coconut oil
- Salt
Method
- Cut a cross in the stem end of the fruit so steam escapes.
- Set the whole fruit directly on hot coals or over a gas flame. Turn every 10 minutes with tongs.
- It is done when the skin is charred black all over and a knife slides easily into the centre — about 45 minutes to an hour depending on size. The fruit will hiss and may crack.
- Let it rest 10 minutes, then scrape or peel off the burnt skin, cut in quarters, and remove the core.
- Slice, butter, salt, and serve hot with ackee and saltfish, callaloo, or fried fish.
Leftover roast breadfruit fries beautifully the next day.
