Friday, October 10, 2008


Originally from the Pacific Islands, breadfruit was brought to Jamaica during the 18th Century, and has become an important part of local cuisine. Above is a picture of the breadfruit before it was cooked, while the one below was taken after it was roasted.

Breadfruits are typically roasted, boiled or fried, and go great with ackee and saltfish among other things. After being roasted the breadfruit is peeled and the heart (centre) is removed.

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