By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
269 cal · 60 min
Jamaican Roasted Breadfruit
Recipe GLPR5d79385ec327c2
A simple and authentic Jamaican classic featuring a whole breadfruit roasted until tender and golden, with a creamy interior and delicate nutty flavor. The fruit is split open and served warm with softened butter and sea salt, making a satisfying and versatile starch-based dish that pairs well with any meal.
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Ingredients
1 whole One 3- to 4-pound breadfruit, whole and unpeeled
Softened salted or unsalted butter, for serving
Flaky or sea salt, for serving
Directions
Preheat your oven to 400°F. Rinse the breadfruit thoroughly under cool water and pat it dry with paper towels.
Place the whole breadfruit directly on an oven rack with a baking sheet positioned on the rack below to catch any drips. Roast for 45 to 50 minutes, until the skin becomes soft and slightly charred in spots, and a fork easily pierces the flesh.
Carefully remove the breadfruit from the oven and let it cool for 5 minutes until it is safe to handle. The skin will still be quite hot.
Using a sharp knife, carefully cut the breadfruit in half lengthwise. Scoop out and discard the fibrous central core that runs through the middle.
Cut each half into large wedges or steaks, then carefully peel away the softened skin from each piece.
Arrange the roasted breadfruit pieces on a serving platter. Top each piece generously with softened butter and sprinkle with flaky sea salt. Serve hot and enjoy.
Comments
Breadfruit is not a regular stock item at any Charlotte-area chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger—so plan on a special trip to a Caribbean or Latin specialty market, a real friction point for a weeknight meal. The ingredient cost itself is modest (breadfruit runs $3–5 each), but the hunt adds time and gas money that the 60-minute clock does not account for. The recipe is honest about timing if you already have the fruit, and roasting is straightforward enough, but this is a one-off dish that does not reheat well and works best as a same-night side. It suits a cook willing to plan ahead or someone with convenient access to an ethnic market, not a grab-and-go weeknight meal.
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