Roast Breadfruit

Preheat oven to 400°F (200°C) and line a baking sheet with foil. Rinse the whole breadfruit under cold water and pat dry thoroughly with paper towels.

Using a sharp knife, pierce the breadfruit all over with several deep cuts (about 5-6 slits) to allow steam to escape during roasting and prevent the fruit from bursting.

Place the pierced breadfruit on the prepared baking sheet and roast in the preheated oven for 25-35 minutes, until the skin begins to char and soften slightly, and a fork can easily pierce the flesh.

Remove the breadfruit from the oven and let it rest for 5 minutes until cool enough to handle. Cut the breadfruit in half using a sharp knife, working carefully as the fruit will be hot.

Scoop out the soft flesh from each half using a large spoon, discarding the tough outer skin and the fibrous core in the center. Cut the roasted breadfruit into serving pieces.

Serve the roasted breadfruit pieces hot as a side dish, either plain or with a drizzle of butter or a sprinkle of salt to taste.