Fruit à pain grillé (Barbecued Breadfruit) is a traditional Gambier Islands (French Polynesia) recipe for accompaniment of seasoned breadfruit pieces that are barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Gambier Islands version of: Barbecued Breadfruit (Fruit à pain grillé).
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Ingredients:
1 breadfruit, washed and sliced into 5cm thick slices
4 chillies, minced
6 tbsp oil (a high smoke point oil like avocado is best)
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your barbecue (you want it fairly hot for this; 175°C to 205°C)
Rub the breadfruit slices all over with oil then rub over the chilli, salt and black pepper. Set aside to marinate as the barbecue heats up.
Place the seasoned breadfruit directly on the grill over medium heat to begin the roasting process.
Carefully monitor the breadfruit as it roasts, turning it intermittently to ensure even cooking and to prevent any side from burning.
The skin should become slightly charred and the flesh tender, which typically takes about 30 to 45 minutes depending on the size and ripeness of the breadfruit.
To test for doneness, insert a skewer or fork into the thickest part of the breadfruit; it should penetrate easily with little resistance.
Once fully cooked, remove the breadfruit from the grill and let it rest for a few minutes before serving.
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