Jamaican Roasted Breadfruit

Instructions

Tap a step to mark it done

1. 1 Using a sharp knife, cut out stem end of breadfruit (similar to hulling a strawberry or coring a tomato). Make an X-shaped crosscut at opposite end.
2. 2 If using a Charcoal Grill: Open bottom vent of grill. Light one large chimney filled with charcoal (about 6 quarts). When all charcoal is lit and top coals are covered with gray ash, pour coals and spread evenly over half of coal grate. Carefully nestle the breadfruit, stem side down, in the hot coals, mounding additional hot coals up around the breadfruit.
3. 3 Ember-roast the breadfruit, using grill tongs or fireproof grill mitts to carefully rotate breadfruit every 15 minutes, until skin is charred all over and flesh can be easily pierced through to the center with a skewer or knife, 40 to 60 minutes.
4. 4 If Using a Gas Grill: Turn on grill burners to medium. Set breadfruit on grill grate, stem side down, directly over flame. Roast, using grill tongs or a fireproof grill mitt to carefully rotate breadfruit every 15 minutes, until skin is deeply browned all over and flesh can be easily pierced through to the center with a skewer or knife, about 1 hour.
5. 5 If Using the Oven: Adjust oven rack to middle position and preheat oven to 400°F (200°C). Place breadfruit directly on oven rack and roast, flipping once halfway through cooking, until well browned on outside and flesh can be easily pierced through to the center with a skewer or knife, 1 to 1 1/2 hours.
6. 6 Let cool for 20 minutes. Using a sharp knife, peel off blackened skin.
7. 7 Cut breadfruit into quarters, then cut out the fibrous core (or "heart"). Cut lengthwise into thin slices. Spread liberally with butter and sprinkle with salt. Serve immediately.