Recipe Details

Ingredients

• One 3- to 4-pound breadfruit (1.4-1.8kg)

• Softened salted or unsalted butter, for serving

• Flaky or sea salt, for serving

Description

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. 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. 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.