Preheat your oven to 375°F (190°C) or prepare an open fire if you prefer the traditional method of roasting.
Start by washing the breadfruit thoroughly under running water to remove any dirt or debris.
Use a sharp knife to make an X cut on the top or bottom of the breadfruit. This will help prevent it from bursting while roasting.
Place the breadfruit on a baking sheet or directly onto the oven rack. If roasting over an open fire, wrap the breadfruit in aluminum foil and place it on the grill.
Roast the breadfruit for about 1 to 1.5 hours, or until the skin turns dark and crispy, and the inside feels soft when pierced with a knife.
Once the breadfruit is cooked, carefully remove it from the oven or fire. Allow it to cool for a few minutes until it's safe to handle.
Using a sharp knife, cut the breadfruit in half and scoop out the soft flesh from the center. Discard the tough core and any seeds.
Sprinkle some salt over the breadfruit flesh to enhance the flavor. You can also brush it with a bit of olive oil or butter for added richness.
Serve the Jamaican Roast Breadfruit as a side dish or pair it with your favorite sauces, gravies, or meats. It can also be enjoyed as a main course with a variety of toppings and fillings.
