Fire Roasted Breadfruit Recipes

ROAST BREADFRUIT

Steps:

• Preheat oven 425 degrees F. Choose a breadfruit that is fully mature (picture of breadfruit below), using a knife cut around the stem and about 1 inch deep and discard.
• Cut an X along the base of the fruit, this will allow the gas to escape as the breadfruit cooks.
• Rub cooking oil over the breadfruit skin. Using parchment paper and or foil, wrap breadfruit securely. I prefer to use parchment paper first then foil.
• Place in the oven on the center rack and bake for at least 11/2- 2 hours.
• Using oven mittens, remove breadfruit from oven and allow to cool enough where you can handle. Peel breadfruit, cut roast breadfruit in half, cut out the core or heart then cut into slices and serve.

FIRE-ROASTED BREADFRUIT

Steps:

• 1. If using a charcoal grill (direct method), preheat it to high. When ready to cook, nestle the breadfruit in the coals, raking the latter around it to cover as much of the fruit as possible. Cook the breadfruit until the skin is charred and the flesh is very soft. This will take 40 to 60 minutes, depending on the size and ripeness of the breadfruit. To test for doneness, insert a metal skewer the breadfruit should be soft in the center. If using a gas grill (direct method), preheat to medium. When ready to cook, place the breadfruit on the hot grate and grill until the skin is charred and the flesh is very soft (see above for timing and test for doneness).If using a gas grill (indirect method), preheat to medium-high. When ready to cook, place the breadfruit in the center of the grill, away from the heat, and roast until well browned on the outside and soft in the center, 1 to 1 1/2 hours. (I prefer the direct method, because you actually char the skin, but the indirect method requires less intervention.)2. To serve, cut or break the breadfruit into wedges and trim away the burnt part. Spread a little butter over the breadfruit, season with salt and pepper, mash with a fork, and eat.Serves 4 to 6

ROASTED BREADFRUIT

Steps:

• Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner.
• Turn the fruit as it begins to char. The roasting takes about an hour.
• When steam starts to escape from the stem end, the breadfruit is done.
• Remove the breadfruit from the fire, and cut a circle at the stem end.
• Scoop out the heart, and discard it.
• Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot with butter.

FIRE-ROASTED BREADFRUIT

Steps:

• 1. If using a charcoal grill (direct method), preheat it to high. When ready to cook, nestle the breadfruit in the coals, raking the latter around it to cover as much of the fruit as possible. Cook the breadfruit until the skin is charred and the flesh is very soft. This will take 40 to 60 minutes, depending on the size and ripeness of the breadfruit. To test for doneness, insert a metal skewer the breadfruit should be soft in the center. If using a gas grill (direct method), preheat to medium. When ready to cook, place the breadfruit on the hot grate and grill until the skin is charred and the flesh is very soft (see above for timing and test for doneness).If using a gas grill (indirect method), preheat to medium-high. When ready to cook, place the breadfruit in the center of the grill, away from the heat, and roast until well browned on the outside and soft in the center, 1 to 1 1/2 hours. (I prefer the direct method, because you actually char the skin, but the indirect method requires less intervention.)2. To serve, cut or break the breadfruit into wedges and trim away the burnt part. Spread a little butter over the breadfruit, season with salt and pepper, mash with a fork, and eat.Serves 4 to 6