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Fried Breadfruit (Cayman)
Breadfruit: Despite its name, breadfruit does not have anything to do with bread. Generally, breadfruit is used in the same way as potato, so you will often find it in stews or diced and roasted. It is also used in salads. Breadfruit can only be eaten when cooked and can be used in place of any starchy vegetable, rice or pasta. Breadfruit is picked and eaten before it ripens and is typically served baked, grilled, fried, boiled or roasted.
- 1 breadfruit
- 2 tablespoons 1 teaspoon coconut or vegetable oil
- sea salt
Preheat the oven to 375°F.
Rinse the breadfruit and dry it well. Using a paring knife, carve out the stem and cut a small “x” on the opposite side. Lightly coat the breadfruit in about a teaspoon of coconut or vegetable oil.
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.
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.
Heat 2 tablespoons of coconut or vegetable 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.
Season the wedges with sea salt before serving.
Freeze the breadfruit after slicing it if desired. To prepare afterward, simply defrost, pat dry, and fry as directed.