Roasted Breadfruit Recipes

Steps:

• 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 with butter.

Steps:

• Melt your butter, taking care not to brown or burn it, mix in nutmeg and cinnamon.
• Place aside or better yet, place in a small bowl and place in the refrigerator to set up again.
• Once you have your ripe breadfruit pull on the stem, it should give way with a tug and when the step comes off, the innards should come with it as well.
• Sprinkle 1/2 cup of the brown sugar into the hollow breadfruit.
• Take your hardened butter mixture and with a knife or spatula, place into the breadfruit followed by the rest of the brown sugar.
• Cover the hole in the top of the breadfruit (I tried using about an inch of a plantain to stuff the hole and it worked pretty well).
• Place in a baking pan with 2 cups of water and bake at 350 degrees for 1 hours.
• Allow breadfruit to cool for 15 minutes.
• Cut into quarters and dig inches.
• Depending on the consistency of your breadfruit, it might not be a bad idea to prep up an extra 1/2 cup of butter to use once the breadfruit is quartered.