Roasting Breadfruit

Roasting Breadfruit

1 medium breadfruit

An open flame

Cut the stem from the breadfruit and discard it. Use a sharp knife and make two incisions crossing each other to make an x in the top of the vegetable. These incisions will allow the vegetable to breathe as it is roasted.

Place the breadfruit on the stove with the bottom facing the flame and turn the flame to medium. Roast the vegetable on the bottom for 30 minutes. Now, using a kitchen cloth hold the vegetable, and turn it upside down onto the flame and let it roast for another 30 minutes.

Just to make sure the vegetable is thoroughly roasted, turn it onto the side for another ten minutes, rotating it slowly as it roasts.

Remove the breadfruit from the stove, and slice it in halves at the incisions made earlier. If it's not completely roasted, it's no problem. Put the halves back onto the fire and roast for another five minutes.

Turn off the stove and remove the vegetable. Allow it to cool for about an hour. Now, carefully peel the blackened roasted skin with sharp knife. Then remove the center piece or the heart as it is sometimes called. Cut 1-inch slices along the length of the vegetable and arrange them with your favorite meat.


Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done.

Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot.

From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy
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