How to eat breadfruit?

Cruising allows you to discover new favorite foods as you travel. Whether you’re getting your first taste of lion fish or jicama, it helps to have someone show you how to prepare it properly. In today’s post, Amy Alton shares techniques to help you prepare breadfruit along with a couple recipes that allow you to make the most of it.

If you’ve cruised the South Pacific, you’ve probably noticed a breadfruit tree and admired its qualities; the trees grow tall with glossy, lobed leaves in a multitude of green shades. But the fruit looks odd hanging off the ends of the branches, weighing the tree down.It’s round, hard, and heavy, with scaly green skin. But this fruit, originally native to New Guinea, holds a wealth of nutrients in its versatile flesh.

A whole breadfruit as you may see it in the market.

The plant spread throughout Asia and the Pacific and eventually was brought to the Caribbean by the British. It grows well in the tropics and is one of the highest-yielding fruit plants. It produces throughout the year and one tree can yield up to 450 pounds of fruit. This has provided the world with an easy-to-grow, high carbohydrate food source.

When I encounter breadfruit, it’s usually at the local vegetable market. Most commonly it’s sold when fairly large (soccer ball size), green and mature. Baby breadfruit tastes like artichokes, while soft and brown ripe ones taste sweet. The standard offering tastes like sweet potatoes.

Breadfruit is high in complex carbohydrates and has a lower glycemic index compared to other white starches. Just a ½ cup of breadfruit provides 25% of your daily recommended fiber intake. Easting local breadfruit is a great way to eat healthily and cut down on the carbon footprint of your food.

How to Prepare the Breadfruit

These instructions are for your typical mature breadfruit. It’s much like preparing a pineapple with its hard outer skin and an inner core.

First, I cut the top and bottom off.

Then, I work around the fruit cutting the skin off. A sap is released, although it’s not as sticky and thick as some other produce, you will notice it leaving a residue behind.

Cut the fruit into quarters lengthwise.

The fruit is dense in the middle, then porous, then solid flesh. We want to cut out the dense middle part and throw it away, leaving the edible porous and solid flesh. Here there are small brown seeds with hairs that extend out into the porous part. If you desire, you can cut out the porous part as well, for aesthetic purposes. I often see breadfruit chips made with the porous part and I like it. I also wash the breadfruit here, as the little hairs tend to get everywhere.

That’s it! You now have four large chunks of breadfruit to cook with.

Four Easy Ways to Cook Breadfruit

Once you’ve followed the instructions for peeling and prepping the breadfruit, try a few of my favorite ways to cook it:

  1. Dice the breadfruit, toss with olive oil and salt and bake until browned.
  2. Steam the breadfruit and mash it.
  3. Pan fry chunks of breadfruit with oil.
  4. Throw a whole breadfruit into your beach bonfire and pull it out when the skin is black.

If you’re more ambitious, here are two easy recipes to try.

How to Make Breadfruit Chips

5 from 1 vote

Breadfruit Chips

This is my favorite method to eat breadfruit. It’s perfect for a treat to bring to sundowners, they get gobbled up! Pin Recipe Prep Time10 mins Cook Time3 mins Calories: 940kcal Carbs (g): 1

  • ½ breadfruit
  • ½ cup Oil or more as needed (coconut or neutral oil)
  • Salt
  • Slice the breadfruit quarters thinly. If you have a mandoline onboard, use it!
  • Heat oil in a wide pan (like your Magma 9-1/2 inch frying pan) on your stove on medium-high heat. I use coconut oil and start with ¼ cup.
  • Lay your breadfruit slices in the hot oil in a single layer. Because I use a mandoline, my slices are very thin, and brown quickly. Flip to brown on both sides. You will notice the slices start to curl up the darker brown they get.
  • When the chips are stiff and light brown, use your tongs to remove your breadfruit chips from the oil and transfer to a paper towel covered plate.
  • Repeat for all your slices. Salt and serve!

Nutrition Facts Breadfruit Chips Amount Per Serving Calories 940 Calories from Fat 981 % Daily Value* Fat 109g168% Saturated Fat 94g470% Sodium 1mg0% Carbohydrates 1g0% Sugar 1g1% Protein 1g2% * Percent Daily Values are based on a 2000 calorie diet.

Making Breadfruit Curry

5 from 1 vote

Breadfruit Curry

Breadfruit curry is a great vegetarian option. This dish is enjoyed all over the world, from Sri Lanka, where it’s called del, to Fiji and Jamacia. This is a very basic recipe with ingredients you should be able to find anywhere. Pin Recipe Prep Time15 mins Cook Time40 mins Servings: 4 Calories: 101kcal Carbs (g): 6

  • 2 Tbs coconut oil
  • 4 cloves of garlic, minced
  • 1 knob of fresh ginger, minced 1”x1”x2” size
  • ½ onion, diced
  • ½ bell pepper, diced
  • ½ breadfruit, cut into small chunks
  • 1 can coconut milk (13.5 ounce size)
  • ½ tsp turmeric
  • ⅛ tsp chili powder (optional)
  • 2 Tbs curry powder
  • ½ water, or more as needed
  • Heat the oil in a saucepan or stockpot using medium-high heat.
  • Add garlic, ginger, onion, and pepper to oil and let cook for five minutes, stirring occasionally.
  • Add the breadfruit and let it cook for a few minutes, stirring until most of the pieces are browned.
  • Pour in coconut milk, spices, and water. Bring to a boil.
  • Turn the heat down, cover, and let simmer for 20-30 minutes until the breadfruit is soft when poked with a fork. It should feel like a cooked potato. If your sauce gets too thick, add more water and stir.
  • Serve with chapati or rice.

Nutrition Facts Breadfruit Curry Amount Per Serving Calories 101 Calories from Fat 81 % Daily Value* Fat 9g14% Saturated Fat 7g35% Sodium 6mg0% Potassium 125mg4% Carbohydrates 6g2% Fiber 2g8% Sugar 1g1% Protein 1g2% Vitamin A 111IU2% Vitamin C 14mg17% Calcium 24mg2% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

I hope these instructions and recipes have given you the courage to try breadfruit. Who knows what other interesting preparations you can find as well.

Amy Alton writes the blog Out Chasing Stars. She and her husband are in the final stretch of their circumnavigation on their 44-foot catamaran, Starry Horizons. Their adventures over the past five years have brought them through the Caribbean, South Pacific, Southeast Asia, and the Indian Ocean. They share their adventures on YouTube and Facebook.

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Breadfruit can be used at all stages of development and prepared many ways. It is typically eaten at the mature, starchy stage, when it is often used as a potato substitute in many dishes. It can be baked, steamed, boiled, fried, microwaved, grilled, barbecued, and more. The fruit can be processed into baked goods such as breads, pastries, cookies, crackers, pies, and dips, chips or other snacks, and more, or dried and ground into gluten-free flour. Ripe fruit are sweet and can be eaten raw or used to make beverages, pies, cakes, and other desserts and sweets. Small, immature fruit can be boiled, pickled or marinated, and has a flavor similar to that of artichoke hearts. There are many culinary possibilities for this versatile fruit, as well as opportunities for entrepreneurs to produce and sell breadfruit-based products, in addition to using the fresh fruit.

When properly prepared, breadfruit is a delicious food. Since only soft, ripe breadfruit can be eaten raw, the most common way to eat breadfruit is to first cook it. Firm, mature breadfruit can be eaten by itself with minimal to no seasoning, or replace any starchy root vegetable like potato in almost any recipe There are as many ways to cook breadfruit as there are varieties, but a few basic handling methods lay the ground work for dishes from simple to elaborate.


Simply put, handling your breadfruit correctly before cooking will make it taste better. Follow these basic handling tips any time you prepare your fruit:

Remove Stem

Twist or snap off the stem and turn the fruit upside down will allow any sticky latex to drain out. Do this the day before or a few hours prior to cooking the fruit.


Washing before cooking removes sap. Knives should be washed repeatedly to ensure sap does not dry on the blades and handles and create a sticky residue.


Cutting the off the “top” of the fruit where the stem sticks out makes a flat spot to stand the fruit on end, and prevents rolling or slipping when making the next cut. Quartering or cutting to smaller chunks makes the fruit makes it easier to steam and boil.


Coring the fruit means removing the fruit’s hard central core. This can be done before or after cooking.


Peeling the skin can be done before or after cooking, but skin will be much easier to remove post-cooking with a paring knife or peeler. We have experimented with many different vegetable peelers, and have found that ones with a wide, horizontal blade work best. Micronesians use sharpened cowrie shells to peel uncooked skin and get the job done in seconds flat!



Roasting breadfruit dates back thousands of years, and the method hasn’t changed all that much today. Fruit can be roasted whole on an open flame or barbeque until the skin is blackened and peeling, then cut and eaten like a baked potato. In a conventional oven, cut fruit into halves and place flesh side down in a baking pan with an inch of water. Bake until easily pierced with a knife or fork.


Steaming breadfruit is a great way to keep fruit hydrated while cooking. Cut the fruit (peeled or not peeled) into quarters or smaller pieces to fit in the pot. The fruit is fully cooked when it can easily be cut with a fork. Steam fully or halfway to freeze and store for future use.


Boiling fruit until tender is another simple and widely used method. As with steaming, cut the fruit into quarters or smaller pieces to fit in the pot. Skin can be removed before or after. Boil fully or halfway to freeze and store for future use. When boiled until soft, breadfruit can be mashed and eaten just like mashed potatoes.


Frying breadfruit in cooking oils or butter until golden brown produces a delicious crisp outside with a savory inside. In Hawaii, Tahiti, Costa Rica and many other countries, breadfruit “fries” are already replacing potato French fries on many restaurant menus.


Freezing cooked breadfruit is the best way to store it for future use. We have tried many methods, and found that by allowing the cooked fruit to cool and placing it directly on the freezer rack, fewer ice crystals will form. Once frozen solid, place in freezer bags.

Like it’s cousin, Jackfruit, Breadfruit was a staple when I lived in Sri Lanka – and, boy-oh-boy, is it versatile! It can be boiled, baked, and roasted and enjoyed either in a sweet, savory or spicy dish – like these Spicy Breadfruit Fries.

When I lived in Abu Dhabi, I used to frequent a Social Center with a bunch of other friends. There were badminton courts, table tennis tables, foosball setups, study-nooks and the like, geared towards us teens!

Back then I took this teen-hangout totally for granted (if you are new to this space of mine, I spent my elementary school years in Sri Lanka and my middle and high school years in Abu Dhabi due to my parent’s jobs).

When I came to the States to attend college, other than The Y, I couldn’t seem to find anything like that teen Social Center here in Atlanta.

At one time, I had this brilliant idea to open one up myself – but then abandoned it when some friends started pointing out all the not-so-rainbows-and-unicorns scenarios that could happen.

While there might not be a whole lotta teen social centers here in Atlanta, there sure are a good number of Senior Centers.

And, am so thankful my mom ended up joining one shortly after my dad passed (this August will mark 3 years since he passed), as it has given her something to look forward to.

Recently, she went with some of her buddies from the Senior Center to The Buford Highway Farmers Market and told me I had to take my daughter there as there were more fruits and veggies there from our early days in Sri Lanka.

Of course, I had to take her up on her suggestion – and that’s where my daughter and I ran into Breadfruit.

Ripe Breadfruit is considered to be a fruit, but some folks refer to it as a vegetable when it’s mature and not fully ripened. Some folks say it can taste like freshly baked bread, but, that’s not been my opinion.

From the outside, Breadfruit looks similar to it’s cousin, Jackfruit. Also like jackfruit, it’s incredibly versatile and, some say, has a distinct odor.

In Sri Lanka, it used to be a budget friendly, nutritious option to feed many, many different ways.

Breadfruit can be boiled, roasted, baked, curried, and enjoyed as a sweet treat or a savory/spicy dish – ripe, sweet, breadfruit can also be enjoyed raw!

When my mom gets her hands on breadfruit, she uses it to make a killer curry. But, I didn’t go the curry route when I got my hands on one.

I, instead, peeled it, sliced it, and treated it like I would potato wedges. I spiced these up with coriander, smoked paprika, turmeric, and cumin and baked the heck out of them and simply enjoyed them with ketchup.

Have you happened to run into breadfruit in your neck of the woods? If you do -maybe you’d give these Spicy Breadfruit Fries a try?


  • 1 breadfruit , peeled and sliced
  • 3 tsp coriander
  • 3 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/4 cup olive oil
  • salt and pepper


  1. Preheat oven to 400 degrees F
  2. Add the coriander, smoked paprika, turmeric, and cumin to a bowl and mix well
  3. Then add in the olive oil and mix
  4. Add in the sliced breadfruit pieces and toss well so they are coated well with the olive oil/spice mix
  5. Spread out the breadfruit pieces on a foil-lined baking tray and bake for 18-20 minutes.
  6. Enjoy with ketchup or sambal oelek.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 189 Total Fat 14g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 12g Cholesterol 0mg Sodium 78mg Carbohydrates 17g Net Carbohydrates 0g Fiber 4g Sugar 6g Sugar Alcohols 0g Protein 1g

Perhaps you might have passed by these large, scaley green globes in a farmer’s market, wondering what on earth people do with them. I used to think the same thing, until I was introduced to the wonders of breadfruit by my girlfriend and a subsequent trip to Jamaica. Now, I just can’t get enough of it.

Breadfruit is a member of the Jackfruit family, and is native to the South Pacific. It was brought to the Caribbean in the 18th century as cheap food source for slaves, where it remains a staple in many island cuisines to this day.

I would describe the texture and flavor similar to a potato. Roasting breadfruit is really a simple process. Afterwards, you can also freeze some for later use. A quick fry in some coconut oil after it is roasted produces a crispy and starchy satisfying side that pairs well with pretty much anything.

I pick up my breadfruit at Your DeKalb Farmer’s Market, and international farmer’s market here in Atlanta. Generally speaking, you’ll want to roast it as soon as possible. It will only last a day or two before it starts to go bad.

First, carve out the stem.

Then cut a small “x” in the opposite end.

Lightly coat the breadfruit in some coconut oil and roast in a preheated 375°F oven for 1 – 1 1/2 hours. As it roasts, your kitchen will be filled with the amazing aroma of fresh-baked bread (hence the name). A good sign that the breadfruit is ready is when there is steam is coming out of both ends.

Remove the breadfruit from the oven. Allow it to cool, then cut off the outer skin.

Cut the breadfruit in half, and scoop out the inner core.

Slice each half into wedges. At this point you can also eat it as is, or freeze it for up to 3 months.

To fry the breadfruit, bring a large skillet to medium high heat and add two tablespoons of coconut oil. Working in batches, add the breadfruit wedges and cook until golden brown, about 4-5 minutes per side. Transfer to a paper towel lined plate to drain.

Season with a sprinkle of sea salt and enjoy!

Roasted & Fried Breadfruit

  • 1 breadfruit
  • 2 tablespoons + 1 teaspoon coconut oil
  • sea salt
  1. Preheat the oven to 375°F.
  2. 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 coconut oil.
  3. Place the breadfruit in the oven, directly on the rack. Roast for 1 -1 1/2 hours until it has turned dark brown and steam is visible from both ends.
  4. 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.
  5. Heat 2 tablespoons of coconut 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.
  6. Season the wedges with sea salt before serving.

Recipe Notes

Freeze the breadfruit after slicing it if desired. To prepare afterwards, simply defrost, pat dry, and fry as directed.

Roast Breadfruit

Roast breadfruit done in an oven, is such an easy and convenient way of enjoying breadfruit. A contrast to how I grew up preparing roast breadfruit from as far back as I can remember.


We mostly prepared it on homemade coal stoves or open fires and we had and still have one of the most delicious breadfruit trees in Jamaica.

Recently we went to visit Jamaica and my step mother prepared roast breadfruit from the very same tree that I grew up with. It brought back memories of my childhood.

Spending long summers, ‘rowing boats’ that is the term meaning we would come together as neighborhood friends and cook, roasting breadfruit, picking and preparing Ackee and drinking homemade lime aid or ‘beverage’.

What is Breadfruit?

Breadfruit is an oval fruit with lumpy green skin originated from South East Asia and the Pacific Islands.Now a staple of Jamaican cuisine.

It was first brought to the Caribbean Islands including Jamaica by Lieutenant William Bligh in the 18th Century to feed slaves.

Breadfruit can also be prepared boiled, fried, made into flour, chips.

Where To Buy Breadfruit?

Bread can be purchased here in the USA in Caribbean and Latino supermarkets. A mature fruit is the best tasting, choose one that is greenish yellow but firm to touch and not soft.

What Does Breadfruit Taste Like And How To Cook Breadfruit?

Green boiled breadfruit tastes like boiled potatoes and can be boiled and mashed, added to soups, stews, curries and substituted for potatoes in recipes.

The fully mature breadfruit when roasted has a sweeter taste and reminds me of eating a thick slice of bread.

The ripen fruit can also be made into desserts and smoothie.

Breadfruit Nutrition

High in complex carbohydrates and low in fat and cholesterol, to read more go here.

How To Roast Breadfruit

There are 2 methods to roast breadfruit Jamaican style

  1. Breadfruit roasted over an open flame/fire whether it be on stove top, coal fire or wood fire. I’m going to share how to do it on the stove top.
  2. Breadfruit roasted in an oven.

Method 1 Stove Top

  • 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.
  • Place breadfruit on the stove with the part where the stem was directly over the stove turned on medium-high. Cook until breadfruit starts to char, about 20-30 minutes.
  • Using a pair of oven mittens turn to the side and cook until charred, continue rotating breadfruit until the entire breadfruit is black and when the skin is pressed there is a give and a softened feel.
  • Turn off the stove and remove from the heat onto a cooling rack and allow to cool enough to handle, about 40 minutes.
  • Using oven mittens, peel breadfruit, cut roast breadfruit in half, cut out the core or heart then cut into slices and serve.

Method 2 Oven

Preheat oven 425 degrees F. Follow step 1 and 2 above.

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.

Delicious Recipes To Serve With Roast Breadfruit

Vegan Rundown

Vegan Ackee

Stew Peas

Jamaican Callaloo

Vegan Curry Chickpea Jamaican Style

If you prepare roast breadfruit, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!

Also please leave a star rating 😉

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The Fried Breadfruit Recipe is a delicious healthier snack or side dish idea.

You can serve this vegan and gluten-free fruit instead of Potato French Fries/ Chips with other meals.

What is breadfruit and how does it taste like?

Breadfruit is a starchy round fruit, which is about 1-2 pounds (1/2 – 1kg) heavy.

The breadfruit tastes rather plain and can be compared ot the flavor of a potato, rather starchy.

The fruit acts like a sponge in a way and cake in flavors easily and that’s why I like to marinate it.

Breadfruit commonly grows in tropical climates and countries such as in South East Asia, India and on the Caribbean Islands including Jamaica, Puerto Rico, and all the other smaller Islands.

How to prepare Breadfruit?

To prepare this fried breadfruit recipe is fairly easy.

Watch the video how to.

Step 1 – cutting the fruit

Cut the tough peel off the breadfruit.

Most breadfruits are seedless. If you have breadfruit with seeds, take out the large brown chestnut sized seeds, which can be found at the ring around the center.

Cut the fruit into quarters and cut out the center part with the large pores as this is rather fibrous.

You can choose to cut your breadfruit into larger or smaller chip-sized pieces.

Don’t cut too thin, nor too thick.

Step 2 – the marination

In a bowl mix the marination ingredients (details in the recipe card further below).

Mix the marination into the breadfruit pieces and leave to marinate for at least 30 minutes.

Step 3 – frying the breadfruit

Heat up a pan with oil and fry your breadfruit on both sides golden brown and crisp.

Serve the cooked Fried Breadfruit with a dip such as Ketchup, Mayo or Sriracha Mayonnaise.

Where to buy breadfruit?

Breadfruits can be bought in ethnic stores such as the Caribbean, Asian or African store.

Breadfruit is closely related to Jackfruit, Soursop, and Custard apple.

If you get these fruits in your local store, you might be able to buy the breadfruit there as well.

If you have seen the breadfruit somewhere in the western world sold in a market or supermarket, please share the place and location with us in a comment further below.

Your help might assist others looking for the breadfruit.

Breadfruit names across the world

The Breadfruit’s botanical name is Artocarpus altilis.

Why you should add the breadfruit to your diet?

The fruit flesh is considered tasteless and soaks in flavors easily.

The fruit gets sweeter the riper it is, yet it never gets as sweet as other fruits do.

That means we get to choose, if we would like to prepare it for a savory dish or if we would prefer to turn it into a sweet dessert.

You can boil the breadfruit, fry it, roast it, bake it or turn it into a flour.

Breadfruit flour is Gluten-free.

Breadfruit Nutrients

The Breadfruit is mainly carbs, yet it contains other useful nutrients for our body.

The fruit is a rich source of fiber, controlling your cholesterol levels and it contains Omega essential fats.

Usually those healthy essential fats are found in meats such as fish, so in my opinion, that should be the first reason for Vegetarians to get hold of the breadfruit.

Another interesting fact is that you will find a good amount of Vitamin C in unripe breadfruits, which are Antioxidants and those are known as cancer cell killers.

Our breadfruit tree when we planted it all new.

Breadfruit Tree and Varieties

A breadfruit tree grows a tremendous amount of fruits every season.

In South East Asia and India the trees are heavy with fruits and a breadfruit tree grows already fruits after 2-3 years.

That is why the humble breadfruit was added to the world food security program since the trees require little space compared to wheat fields and one grown tree can give in average 100 fruits (!).

You get different breadfruit varieties, the seedless ones, and the breadfruits that come with large brown seeds in them.

The ones we grow and use in the pictures and video are seedless breadfruits.

I have seen breadfruit with seeds in the Caribbeans.

The large seeds are not at the center of the fruit but around that center ring.

Breadfruit seeds can be eaten as well.

You can boil them and eat them like jackfruit seeds.

They taste like chestnuts and the seed water (from the boiling process) can be used as a tea.

Breadfruit vs Jackfruit

By the way, the Breadfruit and Jackfruit are related but the flesh and size are totally different.

Jackfruit smell fruity sweet and they are more sticky.

That means you need to use oil on your knife and hands when you want to cut out the fruit flesh.

Breadfruits on the other hands are plain in flavor and the fruit flesh in one and appear more like a sponge.

Breadfruit is a bit sticky so you can, but you don’t have to, use some oil on your hands when handling the fruit.

I used to add oil to cut breadfruit int he past, but I stopped doing that and instead I just cut it quickly.

You can choose to use oil to help you cut the breadfruit if you feel your breadfruit variety is too sticky.

Dear Reader, did you try the Fried Breadfruit Recipe?

Fried Breadfruit Recipe

Try this inexpensive, healthier, vegan and gluten-free fried breadfruit recipe. 5 from 3 votes Pin Course: Side Dish, Snack Cuisine: Asian Keyword: fried breadfruit recipe, how to prepare breadfruit Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 servings Calories: 260kcal Author: Helene D’Souza

  • 1 Breadfruit about 2.2 pounds or 1 kg

For the marination

  • 1 Teaspoon Turmeric Powder
  • 1 Tablespoon Cayenne Pepper
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • Juice of 1-2 Lime

For the frying

  • 1/2 cup Oil fry batch wise, 1/4 cup Oil first and then the rest
  • Peel the Breadfruit, then half and quarter it. Discard the fruit core. If you have a breadfruit variety with large chestnut sized seeds in the ring area, take out all the seeds too (most breadfruits are seedless and don’t have that. The fruit will change color, that’s alright.
  • Cut the fruit into thicker slices. Not too thick and not too thin. Somewhere in between.
  • Mix the marination ingredients together including the turmeric, chili, salt, black pepper and lime juice.
  • Pour the marination over the breadfruit in an extra large bowl and mix it all well together. No liquid residue will be left.
  • Heat up some cooking oil in a pan and once hot add the marinated fruit slices. Fry on each side until golden brown. Use 1/4 cup of oil to fry half of the batch. *see Notes
  • Serve with some salt sprinkled over it with a dipping sauce of your choice.

  1. You can choose to only fry 1/2 of the batch, which I do because it gets too much sometimes. I refrigerate the other half. That means half of the breadfruit slices are fried in 1/4 cup of oil. If you fry all the breadfruit pieces, then use first 1/4 cup of oil and add the other 1/4 cup to the pan when you are halfway through frying everything.

Nutrition Facts Fried Breadfruit Recipe Amount Per Serving Calories 260 Calories from Fat 252 % Daily Value* Fat 28g43% Saturated Fat 2g10% Sodium 324mg14% Potassium 69mg2% Carbohydrates 3g1% Fiber 1g4% Sugar 1g1% Protein 1g2% Vitamin A 595IU12% Vitamin C 4.5mg5% Calcium 7mg1% Iron 0.6mg3% * Percent Daily Values are based on a 2000 calorie diet.

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How to cut a breadfruit…
But first, what is a breadfruit?
If you read the St. Paul Pioneer Press restaurant section, you may have caught a recent article on unique fries in the Twin Cities where food critic Kathie Jenkins interviewed Tony and several other area chefs to talk about their non-potato fries.
Step 1. Cut off the top & bottom.
Our new breadfruit fries hit the menu this fall, but don’t feel bad if you have no idea what a breadfruit is. I sure didn’t. I grew up in Minnesota. I know about bread and fruit; but breadfruit? Well, I had a vague recollection of it from a trip to Puerto Rico a few years back when Tony showed me all sorts of produce I had never heard of.
Step 2. Cut off the skin in strips.
To refresh my memory, he brought one home and excitedly cut it open. “Smell this!” he said, “Doesn’t it smell so refreshing? You just can’t describe it!”
Step 3. Cut in half and admire the weird looking center.
Step 4. Cut lengthwise in quarters.
He was right. There really are no words…it smells citrucy and somehow also like fresh baked bread, especially when it’s cooked. It’s a big round fruit that grows on trees and is starchy like a potato or plantain and slightly sweet. It’s popular in the Caribbean and usually served sauteed, boiled, or baked.
Step 5. Cut out the core and all porous portions of the flesh.
The outside looks like snakeskin & the inside looks weirdly porous like bread. Cut off the skin off and porous part, slice into fries, and there you have it…breadfruit fries! Well, OK, there are a few more steps like tossing in adobo spice & deep frying & something with pumpkinseed oil & serving them with avocado dipping cream, but at least you can see how we cut fries from a breadfruit.
Step 6. Slice into 1/4″ – 1/8″ strips and prepare as desired.
And if you’ve had our new fries, then maybe you can help me describe the taste.
Our finished breadfruit fries.


Have you ever heard of the breadfruit? This prickly oval fruit is very popular throughout Southeast Asia and the Pacific Islands, and when cooked, it tastes similar to—you guessed it!—freshly baked bread.

Breadfruit is most commonly used as a vegetable, and is a staple food in many tropical countries. The starch-rich breadfruit tastes similar to potatoes, though riper varieties taste sweeter because the starch converts to sugar.

Breadfruit is delicious mashed or sautéed with garlic and oil. Some people also like to eat it mashed with coconut milk and baked in banana leaves. In Sri Lanka, it often features in coconut curries, and in Puerto Rico, it’s traditionally eaten with salted codfish.

This versatile fruit can also be candied, pickled, or cut into strips to make breadfruit French fries. Some people even use breadfruit pulp to make paper!

Where can you buy breadfruit? Many Caribbean specialty food stores carry them, and you can also try your local farmers’ market.

When selecting a breadfruit, make sure is firm and has greenish-yellow skin, with only a little brown cracking. Unripe fruits have bright green flesh and secrete white sap when cut.

Have you ever tried breadfruit? What did you think? Tell us in the comments!

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