Two Jamaican Breadfruit Recipes

Two Jamaican Breadfruit Recipes

How to Cook a Breadfruit

Some Jamaican’s believe that eating Breadfruit makes you ‘fraid, or plainly put a coward. However, whether this ‘ol time saying is true or not, I simply love cooking and eating Breadfruit. I have included two Jamaican recipes for roasted and fried breadfruit, that I am sure will keep you coming back for more. Breadfruit can be roasted in the oven, or better still on a fire or barbecue for the real smoky flavour. Afterwards you can remove the heart and slice it into segments, rubbing on a little seasoning before frying it. Trust me, this is so good your belly will buss before you can stop eating it!

 

You Will Need:

  • A long sharp knife
  • An oven, fire pit or barbecue

Ingredients:

  • A good roasting Breadfruit

How to Make Sure the Breadfruit is Good for Roasting…

  1. It should be firm to the touch with a little give when squeezed
  2. Look out for a yellowish colour between the green ‘scales’ of the skin
  3. There are white deposits on the skin

Method:

  • Take a long sharp knife to cut out the stalk of the breadfruit
  • Cut a ‘square’ around the stalk, digging in the knife at an angle to release around two inches into the heart in a ‘v’ shape
  • Cut a cross in the bottom of the breadfruit around 1″ deep to help release steam inside
  • Place on a grill over a fire, in an oven or barbecue
  • Turn the Breadfruit until all sides are blackened and the breadfruit lets out a clean knife when pierced in either end (in the holes)
  • Remove from the fire
  • Wait until it cools and wearing gloves to prevent the hands getting all sooty, use a long knife to cut off the blackened skin
  • Don’t cut too deep to waste the Breadfruit, just enough to remove the blackened outer skin
  • Cut in quarters along the length of the Breadfruit (like an Orange segment) and cut out the heart and the little seeds, discard
  • Eat the roasted Breadfruit as it is… Yummy!

 

Jamaican Fried Breadfruit Recipe

You Will Need:

  • A long sharp knife
  • A frying pan or dutch pot
  • A chopping board
  • A dish to season the Breadfruit

Ingredients:

  • A roasted Breadfruit
  • Dried seasoning; Salt, Black Pepper and Paprika
  • Cooking Oil

 

 

Method:

  • Cut the Breadfruit in quarters along the length, cut out the heart and discard it
  • Using a long knife, cut the quarters into segments around 1″ thick
  • Sprinkle a little of the mixed seasoning in a dish
  • Lightly rub the seasoning on both sides of the Breadfruit slices and drop them into the hot oil
  • Fry on both sides until golden, remove draining on a sheet of paper towelling
  • Serve… So, so, so delicious and a great alternative to fries

WARNING! This recipe for Fried Breadfruit is highly addictive!

You can eat this fried Breadfruit on its own, it is so delicious. Or, if you feeling a little more hungry why not try it with my Jamaican Recipes for:

Roasted and Fried Breadfruit Slices

Roasted and Fried Breadfruit Slices

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What do you love to eat Breadfruit with? What is your favourite Jamaican fruit or vegetable?

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5 comments


    1. Post author
      Jules

      Hey Rudolph

      Thanks for taking the time to comment and welcome to the site.

      To try and help answer your question, Breadfruit can be cooked in many ways so when selecting a Breadfruit you have to look out for the best one for the job!

      Boiling / Soup Breadfruit: Look out for a young or nearly young Breadfruit. That is a light bright green colour, it may feel more bumpy and sticky to the touch and will feel light in weight. Quite often it will have ‘beads of perspiration’ on the skin that look white or milky in colour. Be sure to run your hands over the skin and squeeze gently to check for imperfections in the way of cuts and bruises before selecting your Breadfruit.

      You can make the Breadfruit easier and less messy to prepare for boiling with this little trick, cut an ‘X’ in the bottom of the Breadfruit and place it in a strainer or funnel, stem side up and prop it up over a bowl; leave for up to 8 hours to allow the gooey, sticky sap to drain out. When preparing the Breadfruit for boiling be sure to remove and discard all of the ‘heart’ / ‘core’ and seeds of the Breadfruit, as this is what is considered to make the Breadfruit taste bitter when cooked and eaten.

      Roasting / Frying Breadfruit: Look out for a ripe Breadfruit. It will feel ‘full’ and firm to the touch and will have in a little weight when picked up. The skin will be dark green in colour, with a more prominent look to the ‘scales’ which can be yellowish in colour, but the skin will be smooth when you rub your hands over it. You may also notice it has brown spots on the skin, which can make it look dirty or rusty. Ripe Breadfruit can also have ‘beads of perspiration’ on the skin that look white or milky in colour. Be careful not to select a fruit that is too soft, when you lightly squeeze it, otherwise it will be more suited to using for a cake or dessert recipe.

      Hope this helps, Jules

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