Breadfruit Salad — Print Recipe

Roasted breadfruit cubed and tossed with olive oil, lime juice, fresh herbs, tomatoes, and onions, a hearty Grenadian take on potato salad.

Ingredients

1 medium breadfruit, roasted and peeled
2 tomatoes, diced
1 red onion, finely diced
2 tbsp olive oil
Juice of 2 limes
2 stalks chive, chopped
Fresh parsley, chopped
1 Scotch bonnet pepper, minced
Salt and black pepper to taste

Instructions

1 Roast whole breadfruit over an open flame or in a 200-degree oven until the skin is charred and flesh is tender, about forty-five minutes.
2 Let cool slightly, then peel away the charred skin and remove the heart. Cut flesh into bite-sized cubes.
3 Combine olive oil, lime juice, salt, pepper, and minced Scotch bonnet in a bowl to make the dressing.
4 Add warm breadfruit cubes, tomatoes, red onion, chive, and parsley to the dressing.
5 Toss gently, being careful not to break up the breadfruit. Adjust seasoning to taste.
6 Serve warm or at room temperature as a side dish at barbecues and gatherings.

Did You Know?

Breadfruit was brought to the Caribbean from the Pacific Islands by Captain Bligh specifically to feed enslaved workers, but it became one of the most loved foods in the region.