Roasted Breadfruit
The Quirky Foodster Team
Ingredients
- Whole breadfruit, mature but firm — 1
- Butter Salt, to taste — 2 tbsp
Method
- Pierce the breadfruit in a few places with a knife to allow steam to escape.
- Place the whole breadfruit directly on hot charcoal or an open grill.
- Roast, turning occasionally, for 45-60 minutes until the skin is fully blackened and the fruit feels soft when pressed.
- Remove from the heat and let cool slightly before handling.
- Peel away the charred skin and core, then cut the flesh into wedges.
- Serve warm with butter and a pinch of salt.
Introduction: Whole breadfruit roasted over open coals until the skin blackens and the flesh turns soft and smoky.
Cultural Background: Roasted breadfruit is a common street food and home-cooking method across Saint Lucia, the fire-roasting technique giving the starchy fruit a distinctive smoky depth not achieved by boiling.
Tips: Turn the breadfruit regularly for even roasting and to prevent one side from burning through. Let it rest a few minutes after roasting to make peeling easier.
Variations: Serve with saltfish or avocado on the side, a common street-food pairing; drizzle with a little coconut oil instead of butter for a dairy-free version.
Storage: Store peeled, cooked breadfruit in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan or oven until warmed through.
Nutrition: Approx. 220 kcal, 2 g protein, 44 g carbohydrate, 5 g fat per serving.
FAQs:
Q: Why roast breadfruit instead of boiling it?
A: Roasting over open flame gives a distinct smoky flavour that boiling cannot replicate.
Q: How do I know when it’s done?
A: The skin will be fully blackened and the fruit will yield easily to gentle pressure.
- Whole breadfruit, mature but firm — 1
- Butter Salt, to taste — 2 tbsp
Please log in to leave a comment.