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Roast breadfruit is a cherished dish in Saint Lucia, known for its unique flavor and versatility. This starchy fruit is often enjoyed during family gatherings and celebrations, showcasing the island's rich culinary heritage. Typically served as a side dish, roast breadfruit pairs beautifully with meats and fish.
Preheat your oven to 425°F (220°C).
Rinse the breadfruit under cold water and pat it dry. Using a sharp knife, cut off the stem end and any blemishes on the surface.
Using a knife or fork, prick the breadfruit all over to allow heat to penetrate. Rub the breadfruit with olive oil, ensuring it is well-coated. Season with salt, black pepper, and paprika. For extra flavor, you can also rub minced garlic over the breadfruit.
Place the breadfruit on a baking sheet or in a roasting pan. Roast in the preheated oven for 60-75 minutes, turning occasionally, until the breadfruit is golden brown and the skin is crispy. A skewer or knife should easily pierce through the flesh when it’s done.
Remove the breadfruit from the oven and let it cool slightly. Once cool enough to handle, cut the breadfruit in half and remove the core. Peel off the skin and discard it.
Slice the breadfruit into wedges or chunks. Garnish with fresh herbs if desired and serve hot.
Enjoy your meal!
Roast breadfruit is a starchy fruit that is baked until tender, often enjoyed in Caribbean cuisine.
Roast breadfruit is a popular dish in Saint Lucia, reflecting the island's agricultural bounty.
The key ingredients include a large breadfruit, olive oil, salt, black pepper, and optional garlic and paprika.
It takes approximately 70-90 minutes to roast breadfruit.
Roast breadfruit is delicious when served with grilled fish, meat dishes, or a fresh salad.