Roasted Breadfruit (Mei tunu)

Introduction: Breadfruit, a supplemental but valued crop across Tuvalu, is often simply roasted whole over hot coals
until the skin blackens and the flesh turns soft and slightly smoky, a quick and satisfying snack that
requires little more than the fruit itself and a fire.

Cultural Background: Breadfruit, a supplemental but valued crop across Tuvalu, is often simply roasted whole over hot coals
until the skin blackens and the flesh turns soft and slightly smoky, a quick and satisfying snack that
requires little more than the fruit itself and a fire.

Tips: Choose a breadfruit that is mature but still firm for the best texture once roasted. Turn the fruit regularly over the coals so it chars evenly on all sides.

Variations: Serve mashed with coconut cream stirred through for a softer, more indulgent side. Slice and pan-fry any leftover roasted breadfruit for a crisp variation. Naturally vegetarian as written. Naturally vegan as written when served without coconut cream, or fully vegan with coconut cream as it is plant-based.

Storage: Refrigerate cooled roasted breadfruit in an airtight container for up to 2 days.

Reheating: Reheat wedges in a dry frying pan over medium heat for 3-4 minutes per side, or in a low oven for 10
minutes.

FAQs:

Q: How do I know when the breadfruit is ready?

A: The skin should be charred all over and the fruit should yield easily to gentle pressure, similar to a well-roasted potato.

Q: Can breadfruit be roasted in an oven instead of over coals?

A: Yes, roast whole at 200°C (400°F) for about 50-60 minutes, though the coal fire gives a distinct smoky flavour that the oven cannot fully replicate.