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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.
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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.