Living in Canada means that it’s almost a ‘treat’ when breadfruit hits our dinner table. Unlike when I lived in the Caribbean as a boy where we had a massive breadfruit tree in our back yard, laden with prime breadfruits. Not only are they expensive in the grocery (when we can actually get them) here, but I find that they are harvested too soon for export, so you never get that true essence of the breadfruit when you prepare a dish. Here’s my take on roasting a breadfruit in your typical kitchen oven, unlike the outdoor fire/coals method we all grew up using in the Caribbean.
- preheat your oven to 450 F
- give the breadfruit a shallow cut (like a cross) on the bottom to allow for steam to escape as it roast
- place it directly on the middle rack of your oven. No pan needed as we want the hot air to circulate and cook the breadfruit evenly
- it will take about one hour and 30 minutes to full cook (longer depending on the size)
- it will be HOT, so use oven gloves to remove
- allow to cool completely
- using a pairing knife remove the outer skin (discard)
- slice into wedges, then remove the core and discard
It’s that simple! Now you have a fully roasted breadfruit you can use in any dish you like. Check my YouTube Channel (CaribbeanPot) for a delicious recipe using such oven roasted breadfruit.