Fried Breadfruit

Colleen Vincent

JBF Staff, Director of Culinary Community Initiatives

This recipe comes from Colleen Vincent, JBF Reservations Manager. Colleen’s family in Grenada serves this roasted and fried breadfruit—a starchy tree fruit indigenous to the Caribbean—as a breakfast side dish, especially on special occasions.


  • 2 breadfruits
  • Vegetable oil
  • Salt to taste


Preheat the oven to 350ºF.

Remove the stalk from the breadfruits and wrap them in aluminum foil, leaving a small opening at the top. Place the breadruits on a sheet pan or in a baking dish and roast for 1 to 2 hours, or until a fork can be inserted easily.

Once breadfruit is cool enough to be handled, cut each breadfruit in half, and remove its core. Peel the breadfruits and slice into wedges.

Meanwhile, heat 1/2 inch vegetable oil in a deep 10- to 12-inch heavy skillet over medium heat until hot but not smoking. Fry breadfruit in batches, turning occasionally with tongs, until crisp and brown, about 10 minutes.

Remove from oil, salt liberally, and serve hot.


4 servings