Pana or Panapen (Breadfruit in English), as it is known in Puerto Rico, are hugely popular in the Caribbean. This cantaloupe sized fruit, which always must be cooked, has an endless amount of recipe possibilities! Steamed, roasted, grilled, fried, pickled, baked, candied, fermented, dehydrated......well you get the idea!

The picture above is what you get when you roast it. Mmmmm!



INGREDIENTS:

breadfruit, washed, dried, UNPEELED
oil, of your preference
butter (optional)
milk (optional)
salt (optional)
pepper (optional)
garlic (optional)

DIRECTIONS:

• Preheat oven to 350 degrees Fahrenheit.
• Generously rub oil all over the outside of breadfruit.
• Using the tip of a knife, cut an "X" in the bottom (or you can also prick the breadfruit all over with a fork). A WORD OF WARNING: the "X" or the pricking IS NOT OPTIONAL - or the breadfruit will end up exploding. In a gas oven, that could spell disaster.
• Wrap breadfruit in foil leaving stem exposed or place breadfruit on top even rack and place aluminum foil (or a pan) directly under on lower rack.
• Bake 1 hour 30 minutes or until fruit yields a little, no completely, when pressed.
• Remove from oven.
• Let cool 30 minutes or until easy to handle.
• Peel.
• Slice or mash with your preference of ingredients.

If you have the luxury of being able to cook over charcoal or an open fire then....

• Roast the bare breadfruit over coals that have burned down (the best method), or directly over a gas burner.
• Continue to turn as the skin begins to blacken or char. This will take about 1 hour.
• When stem starts to escape from the stem end, the breadfruit is cooked.
• Carefully remove from heat.
• Cut a circle at the stem end.
• Cut out the heart and discard it.
• Peel the skin.
• Slice or mash with your preference of ingredients.

BUEN PROVECHO!