Breadfruit Frozen

Net Wt. 2 kg per bag!  Fresh packed by ‘The West Indian Store‘.

ATTENTION: Frozen Products available for in-store pick up only.

About Breadfruit

Breadfruit is a species of flowering tree in the mulberry and jackfruit family, believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines.

It was initially spread to Oceania via the Austronesian expansion. It was further spread to other tropical regions of the world during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century.

Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavour.

Enjoy Breadfruit!

Check out this method of enjoying breadfruit! Watch . Check out our range of Frozen Items.

Breadfruit is a versatile staple in Caribbean cuisine, offering a delightful array of dishes ranging from savory to sweet. Here are three Caribbean recipes that showcase the unique qualities of breadfruit, allowing you to prepare and enjoy it in different ways.

1. Roasted Breadfruit

Ingredients:

1 whole breadfruit
Butter (optional)
Salt to taste

Instructions:

Preheat your oven to 200°C.
Rinse the breadfruit under cold water and pat dry.
Using a knife, make a deep cut across the top of the breadfruit, which will help it to cook evenly.
Place the breadfruit on a baking sheet and bake in the preheated oven for about 1 hour, or until the skin is brown and the inside is soft.
Remove from the oven and let it cool for a few minutes. Cut into quarters and remove the heart (core) and the skin.
Slice or cube the cooked breadfruit. Optionally, season with butter and salt to taste.
Serve warm as a side dish with your favourite protein.

2. Breadfruit Salad

Ingredients:

2 cups cooked, cubed breadfruit (see Roasted Breadfruit recipe)
1 cup diced cucumber
1 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the cooked, cubed breadfruit, cucumber, tomato, red onion, and cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss gently to coat everything evenly.
Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
Serve chilled as a refreshing side dish or light meal.

3. Breadfruit Chips

Ingredients:

1 breadfruit
Vegetable oil, for frying
Salt, to taste
Optional seasonings: garlic powder, chilli powder, or any seasoning of your choice

Instructions:

Peel the breadfruit and cut it into thin slices, either by hand or using a manedoline for uniform thickness.
Heat oil in a deep fryer or a large, deep skillet to 175°C.
Fry the breadfruit slices in batches, being careful not to overcrowd the pan. Fry until they’re golden brown and crispy, about 2-3 minutes per batch.
Use a slotted spoon to transfer the chips to a plate lined with paper towels to drain excess oil.
While still hot, season the chips with salt and any other optional seasonings you like.
Serve immediately as a crunchy snack or side dish.