- 1 very ripe breadfruit
- 1 cup water
- 1/2 butter
- lemon juice and cinnamon (optional)
Preheat oven to 350 degrees F.
Place whole breadfruit in a shallow pan, add water and bake for 3 hours.
Peel and cut into 6 sections, removing stem and core.
Top with butter and serve sprinkled with lemon juice and cinnamon.
To make vegan, substitute plant based butter for butter. Or eliminate all together to make WFPB. Mature fruit is roundish or ovoid and may weigh 2 to 10 pounds. The yellowish green rind is divided into many low, sometimes spiny, projections. The edible portion is the white to yellowish pulp of slightly immature fruit. The large central core is discarded. Fully ripe fruit is soft and yellow to brownish. Boiled or raw, the fruit can be frozen in suitable containers.
Recipe courtesy of Rare and Exotic Tropical Fruit Recipes Cookbook, Rare Fruit Council International, Inc., 2011, pg. 29