Breadfruit: Tobago’s Versatile Treasure

In Tobago, breadfruit isn’t just a fruit—it’s a symbol of resilience, adaptability, and comfort. Introduced centuries ago, it has nourished generations and found its way into both everyday meals and festive feasts.

Farmers still harvest breadfruit from towering trees in home gardens, where the fruit ripens to a soft, starchy perfection, ready to be roasted, boiled, or fried.

Its mild flavor is a blank canvas, absorbing spices, herbs, and sauces in ways that make it endlessly versatile.

For locals, breadfruit represents not just food, but heritage—a humble reminder that the best ingredients are often found right outside your door.

Crispy Roasted Breadfruit Wedges

Ingredients:

1 medium breadfruit, peeled and cut into wedges

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & pepper to taste

Instructions:

Preheat oven to 220°C (425°F).

Toss breadfruit wedges with olive oil, paprika, garlic powder, salt, and pepper.

Spread on a baking tray in a single layer.

Roast for 25–30 minutes, flipping halfway, until golden and crispy.

Serve as a snack or side with local chutneys or pepper sauce.