If you’ve ever tasted breadfruit, you know it’s one of the Caribbean’s most versatile and satisfying foods. With a texture similar to potato and a flavor that deepens beautifully when cooked, breadfruit can be roasted, fried, boiled, or baked — but this version combines the best of both worlds.
This recipe for roasting, then frying breadfruit, takes me right back to the Caribbean. Typically, a full or mature breadfruit—just on the verge of ripening—is roasted over a wood or charcoal fire until the outer skin is charred, then peeled, cored, sliced, and fried until golden with crisp edges.
You could stop after roasting (which is already delicious), but taking the extra step to fry the slices makes this dish truly unforgettable.
Serve it alongside Jamaican steamed cabbage, carrots, bell peppers, Scotch bonnet, and salted fish (cod) for a comforting, truly Caribbean meal.
What Is Breadfruit?
Breadfruit (Artocarpus altilis) is a starchy tropical fruit native to the South Pacific and beloved across the Caribbean. When roasted or fried, the flesh becomes soft, buttery, and slightly nutty — often compared to freshly baked bread or roasted potato.
It’s a staple in many island kitchens because it’s hearty, naturally gluten-free, and perfect for soaking up bold Caribbean flavors.
Why You’ll Love This Breadfruit Recipe
- Authentic Caribbean flavor: Just like traditional roasted breadfruit made over a wood fire.
- Simple ingredients: All you need is a fresh breadfruit, a bit of oil, and salt.
- Crispy and soft: The best texture combo — golden outside, tender inside.
- Perfect anytime: Great for breakfast, lunch, or a savory snack.
Description
This oven-roasted and fried breadfruit recipe captures the heart of Caribbean home cooking — simple, wholesome, and deeply satisfying. Whether you’re revisiting a childhood favorite or exploring breadfruit for the first time, this method brings out the fruit’s best qualities: tender, golden, and unforgettable.
Ingredients
Instructions
Place the breadfruit on the middle rack of a 425°F (220°C) oven.
Roast for 90 minutes, or until the skin is evenly charred and the flesh is tender.
Allow the roasted breadfruit to cool slightly.
Peel off the skin and remove the core.
Slice into wedges or thick pieces.
Heat oil in a frying pan over medium heat.
Fry the breadfruit slices for 3–4 minutes per side, or until golden brown and crisp at the edges. Remove and drain on paper towels. Sprinkle with salt while still hot.
