You can still roast your breadfruit on wet, rainy days by doing so on your kitchen stove. It will take less than hour.
To roast your breadfruit, first remove the stem from the bottom, then mark an “X” on the top of it. This marking will allow steam to escape when the breadfruit is being roasted.This reminds me of a breadfruit I roasted some time ago, it was one of the largest breadfruits I had ever seen. The “X” I marked on this large breadfruit was apparently not wide enough, for while it was being roasted, it began making a hissing sound – and right before my eyes, it shot up into the air and then fell unto the ground. I think a build-up of steam in it caused it to explode.
After marking your “X”, place the breadfruit on the stove over high flame, and turn it each time a section of it has been roasted. At first, you may use your hands to turn around the breadfruit; but when most of it is roasted, it’s best to use mittens or something else to turn it around. I use two forks to turn mine. You can know when your breadfruit is roasted by pressing the roasted skin. If you are able to press into the fruit, that side is not roasted; when the skin is hardened and does not move when you press it, then that side is roasted.
When your breadfruit is roasted, wash off the excess ashes, then peel. Amazingly, you will discover that the hot roasted breadfruit will not burn your hands. Yes! peel your roasted breadfruit like you would an orange. Start from the top, where you marked the “X” and peel all the way around. When you have finished peeling more than half of the breadfruit, turn it upside down and place the already peeled portion in a towel, then continue peeling from the bottom. You will be surprised to know that the peeled section of the breadfruit feels hotter than the roasted skin itself.After peeling the entire breadfruit, cut off remnants of the roasted skin and remove all fragments of black roasted skin sticking to the fruit. Next, cut your peeled, roasted breadfruit in half, then remove the heart; in other words . . . cut out the core, which is inedible. The core of the breadfruit shows tiny seeds which are sterile. I read that there are species of breadfruit trees in Jamaica that bear seedless fruits, but I have never seen them.I understand too, that some types of breadfruit contain larger edible seeds; but these seeds are not truly breadfruit seeds. The breadfruit seeds that are sold and eaten are seeds of the breadnut tree (Artocarpus camansi) – a relative of the breadfruit.
After removing the core of the breadfruit, slice it up for eating. You may eat your sliced roasted breadfruit, warm – as is; or you may fry the slices and serve them with a sprinkle of salt. I read that the breadfruit (Artocarpus altilis) is a vegetable that is rich in fiber. It is beneficial for proper bowel movement and intestine functionalism (i.e. breadfruit fiber drains out toxins from the intestine).
The breadfruit is also a source of omega-3 and omega-6 fatty acids which are beneficial for skin and hair, and good for maintaining a healthy heart. Omega-3 fatty acid is also essential for the growth of brain and mind. Experts have commented that regular intake of breadfruit can help a growing child in the development of his/her brain to a great extent.
Read more about the 10 Amazing benefits and uses of breadfruit.