We planted a breadfruit tree in our yard just before hurricane Matthew hit in Oct 2016. With hurricane preparations underway, we didn’t want to lose our precious tree, so we dug it up again and stashed it in our basement until the storm blew over.

Despite its rocky start on life in our yard, it has finally started fruiting. Our gardener, positively beaming, presented us with two ripe breadfruit the other day. Unfortunately, we waited too long and they were rotten within two days. After getting a scolding from our gardener, he begrudgingly handed us another one (in which we told him to take a few breadfruit for his troubles) and promised we wouldn’t let this one go to waste.

So I got to cooking the breadfruit for lunch yesterday. It was a little time consuming, but well worth it. Mark described it as “light and fluffy, like eating clouds.”

Breadfruit have a consistency most similar to potato. It’s stodgy and hearty, and is considered a staple superfood in tropical zones throughout the world. I fell in love with the fruit through chef friend Cindy Hutson when she served breadfruit tacos on the menu at The Dunmore in Harbour Island. Eventually, I was taught how to cook proper breadfruit chips by a Jamaican friend. She traditionally baked the breadfruit first, but I found by marinating it, that baking was unnecessary. Here’s my own rendition.

Breadfruit Chips

1 ripe breadfruit

1 tbsp coriander seeds, or 1/2 cup fresh cilantro

1 tsp dried herbs (thyme, oregano and/or basil)

1/4 tsp goat pepper or scotch bonnet (optional)

10 cloves (1 head) garlic

2 tbsp water

2 tbsp olive oil

1 tsp salt

Extra salt

Olive oil or lard for frying

Cut the breadfruit in half lengthwise, and then slice into quarters. Cut the small seeds out of the center and remove the skin. Slice very thinly, place in a large bowl and set aside.

Put the coriander or cilantro, dried herbs, hot pepper, garlic, water, oil and salt in a food processor or blender and blend until smooth. If you are using dried coriander seeds, you may want to grind them up in a spice grinder first, otherwise you’ll have a bit of texture which fries up nicely.

Pour the marinade mixture over the breadfruit and marinate for 45 min to one hour.

Heat the oil or lard (we make our own rendered pig fat which gives it great flavor) in a large pan on the stove over medium-high heat. When the oil is shimmering, work in batches fry the breadfruit without crowding the pan. Sprinkle additional salt on the raw side of the breadfruit before flipping. It will take about 5 minutes per side and you’ll want them to be golden brown on the outside.

Try not to eat the whole batch as you are cooking them!