Frozen Breadfruit 2kg | Caribbean Staple Fruit — Buy Online Australia

The Caribbean’s Most Versatile Starch — Now Available in Australia

Breadfruit is one of the most important foods in the Caribbean. Large, round, and starchy when unripe — it can be roasted, boiled, fried, or baked, and takes on a dense, bread-like texture that makes it incredibly filling and satisfying. In its ripe form it becomes sweeter and softer, almost custard-like. It’s a staple across Jamaica, Trinidad, Barbados, St Lucia, and throughout the Pacific — and now available to buy online in Australia, frozen at peak freshness.

Key Facts

• Type: Frozen breadfruit — whole or pre-cut pieces
• Weight: 2kg
• Origin: Caribbean
• Texture when cooked: Dense and starchy (unripe/green) — similar to potato or dense bread
• Dietary: Vegan, gluten-free, naturally low in fat
• Nutritional highlights: High complex carbohydrate, dietary fibre, potassium, Vitamin C
• Best Uses: Roasted, boiled, fried, baked, in stews and soups
• Shipping: Dispatched with cold packaging from Sydney

What Does Breadfruit Taste Like?

The name is fitting — cooked breadfruit has a dense, slightly doughy texture reminiscent of fresh bread or potato. When roasted whole over fire (the traditional Caribbean method), the skin chars and the interior becomes fluffy and rich, with a faint sweetness. Boiled breadfruit has a neutral, starchy flavour that absorbs surrounding flavours beautifully — similar to potato but with more body. Fried as chips, it’s crispy outside and dense inside — utterly addictive.

In the Caribbean, breadfruit is “ground provision” — the collective term for starchy vegetables that form the carbohydrate base of a meal. It’s served alongside stewed meats, curries, saltfish, and jerk dishes. In Jamaica, roasted breadfruit with ackee and saltfish is one of the most iconic food combinations in the entire cuisine. In Trinidad, it’s boiled and served with oil-down (a one-pot coconut milk stew).

How to Cook Frozen Breadfruit

1. Thaw: Thaw in the refrigerator overnight, or defrost at room temperature for 2–3 hours before cooking.
2. Roast: Brush with oil, season with salt, and roast at 200°C for 25–30 minutes until golden and cooked through. Best method for flavour.
3. Boil: Add pieces to boiling salted water. Cook for 20–25 minutes until tender when pierced. Drain and serve as a side dish.
4. Fry: Slice boiled or raw breadfruit into chips. Fry in hot oil until golden and crispy — season immediately.
5. Stews: Add chunks to Caribbean stews or soups in the last 20–25 minutes of cooking.

Serving Suggestions

• Roasted Breadfruit with Ackee & Saltfish — Jamaica’s most iconic meal combination
• Breadfruit Chips — sliced thin, fried crisp, salted. A Caribbean alternative to potato chips
• Oil-Down — Grenadian national dish: breadfruit simmered in coconut milk with callaloo and salted meat
• Serve alongside jerk chicken as a starchy side in place of rice

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