Boiled Breadfruit

Select a ripe breadfruit that gives slightly when pressed. Peel the thick green skin with a sharp knife.

Cut the peeled breadfruit into quarters and remove the spongy core from each piece.

Place quarters in a large pot of salted water and bring to a boil over high heat.

Reduce to medium and boil for twenty to twenty-five minutes until a fork slides easily into the flesh.

Drain and let cool slightly before slicing into thick rounds or wedges.

Serve warm alongside fish and coconut cream dishes as the starchy base of the meal.