Perhaps you might have passed by these large, scaley green globes in a farmer’s market, wondering what on earth people do with them. I used to think the same thing, until I was introduced to the wonders of breadfruit by my girlfriend and a subsequent 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 cheap food source for slaves, where it remains a staple in many island cuisines to this day.
I would describe the texture and flavor similar to a potato. Roasting breadfruit is really a simple process. Afterwards, you can also freeze some for later use. A quick fry in some coconut oil after it is roasted produces a crispy and starchy satisfying side that pairs well with pretty much anything.
Ingredients
- 1 breadfruit
- 2 tablespoons + 1 teaspoon coconut oil
- sea salt
Instructions
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Preheat the oven to 375°F.
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Rinse the breadfruit and dry it well. Using a paring knife, carve out the stem and cut a small “x” in the opposite side. Lightly coat the breadfruit in about a teaspoon of coconut oil.
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Place the breadfruit in the oven, directly on the rack. Roast for 1 -1 1/2 hours until it has turned dark brown and steam is visible from both ends.
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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.
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Heat 2 tablespoons of coconut oil in a large skillet over medium high heat. Working in batches, fry the wedges until golden brown, about 4-5 minutes per side. Remove them from the skillet and drain on a paper towel lined plate.
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Season the wedges with sea salt before serving.
Recipe Notes
Freeze the breadfruit after slicing it if desired. To prepare afterwards, simply defrost, pat dry, and fry as directed.