1 breadfruit (not over-ripe)
1/2 lb fresh meat
1/4 lb salt meat
1 onion
1 tomato
Salt and pepper to taste
2 tablespoons butter
2-3 blades escallion
Peel breadfruit and parboil whole in salted water. Lightly fry meat in some fat and seasonings. Cut up meat and mince. Cut off stem of breadfruit, peel and core it well. Fill it with meat mixture mixed with butter.
Bake in a greased dish in a moderate oven for about 45 minutes. Baste fruit with butter and serve hot.
Pickled
breadfruit
Peel, core and cut an under-ripe breadfruit in 1/2-inch slices. Boil in salt water. Prepare pickle of lime juice, chopped onion, salt and pepper. Pour this over breadfruit slices in a dish. Keep warm and when ready to serve, spread with butter. Salt fish or meat is a good accompaniment for this dish. Green bananas may also be pickled.
Breadfruit
pudding
1 breadfruit, 21/2-3 lb
1/4 lb salt meat
2 teaspoons or less salt
1 bunch herbs
About 2 cups stock
2 tablespoons butter
1 chopped onion
Cut breadfruit in slices and boil with salt meat cut in pieces, herbs and onion, in water just covering the fruit.
When soft, take from heat and mash well with a potato masher, then with a heavy wooden spatula until it is a very smooth and stiff paste, adding stock when necessary.
Stir in some of the butter, put in a dish and spread with remainder of the butter.
Caribbean Cookery
