Fruit à pain rôti (Roasted Breadfruit) is a traditional Wallisian and Fortunan recipe for a classic dish of breadfruit roasted in the oven that's finished by baking. The full recipe is presented here and I hope you enjoy this classic Wallisian and Fortunan version of: Roasted Breadfruit (Fruit à pain rôti).
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Traditionally the breadfruit is roasted in a log fire. This is the modern method, using an oven.
Ingredients:
1 large ripe uru (breadfruit)
Vegetable oil
Method:
Pre-heat your oven to 180°C.
Trim the stem end of the breadfruit then cut an X on both ends to prevent it from exploding in the oven.
Rub vegetable oil all over the fruit. Sit in a roasting tin (this just makes it easier to handle) then bake in your pre-heated oven for an hour.
The skin will have darkened and a toothpick should easily penetrate the flesh.
Cut the fruit in half and cut out the core then shave skin off.
Cut the breadfruit into bite-sized pieces or wedges. Toss with salt and black pepper to taste then arrange the breadfruit pieces on a baking tray. Place back in oven at 220°C for 5-10 minutes or until slightly brown.
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