Breadfruit are large round fruit, up to 20cm in diameter. They resemble large melons, with bumpy green scales. When breadfruit are mature but still green their white, starchy flesh is used in a similar manner to potatoes – mashed, boiled or roasted. When ripe, they can be used to make custard-like dessert dishes. Breadfruit are always cooked before eating, and are available all year round.

To Buy

Look for firm breadfruit, with light green skin which is free from any blemishes or splits.

To Store

Breadfruit can be stored in the fridge for up to 1 week. The skin colour will darken and its flesh will become a little sweeter

To Prepare

You need to peel and remove the seeds from breadfruit before eating – you can do this before or after cooking. The flesh is good roasted, boiled, baked, barbequed or fried.
Quick ideas with BREADFRUIT

1. For an interesting side dish, peel and remove seeds from breadfruit then roughly chop the flesh. Boil until just tender then mash together with coconut milk and a little lime juice. Serve with grilled or barbequed fish.
2. For breadfruit chips, peel and remove seeds from breadfruit. Cut into thin slices. Soak in water for 30 minutes then drain. Shallow-fry in olive oil until just crisp then complete cooking in oven until golden. Sprinkle with salt and chilli powder.
3. For dessert, peel and remove seeds from a ripe breadfruit. Roughly chop flesh then boil until just tender. Mix together with 1 cup coconut milk and 1/3 cup brown sugar then pour into a baking dish. Sprinkle with cinnamon and bake until golden.

PLEASE NOTE
This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.