Roasted Breadfruit
Preheat the oven to 375°F.
Rinse the breadfruit and dry it well. Using a paring knife, carve out the stem and cut a small "x" in the opposite side. Lightly coat the breadfruit in about a teaspoon of oil.
Place the breadfruit in the oven, directly on the rack. Roast for 1 hour until it has turned dark brown and steam is visible from both ends.
Remove the breadfruit from the oven and allow it to cool. Peel off the outer skin, cut it in half, and scoop out the inner core. Slice into 1/2 inch thick wedges.
Heat 2 tablespoons of oil in a large skillet over medium high heat. Working in batches, fry the wedges until golden brown, about 4-5 minutes per side. Remove them from the skillet and drain on a paper towel lined plate.
Season the wedges with salt before serving.
Ingredients
Directions
Preheat the oven to 375°F.
Rinse the breadfruit and dry it well. Using a paring knife, carve out the stem and cut a small "x" in the opposite side. Lightly coat the breadfruit in about a teaspoon of oil.
Place the breadfruit in the oven, directly on the rack. Roast for 1 hour until it has turned dark brown and steam is visible from both ends.
Remove the breadfruit from the oven and allow it to cool. Peel off the outer skin, cut it in half, and scoop out the inner core. Slice into 1/2 inch thick wedges.
Heat 2 tablespoons of oil in a large skillet over medium high heat. Working in batches, fry the wedges until golden brown, about 4-5 minutes per side. Remove them from the skillet and drain on a paper towel lined plate.
Season the wedges with salt before serving.
