1. peel and wash the breadfruit; remove the core;
2. cut into large pieces; place into a pot of lightly salted boiling water and cook for 30 to 60 minutes or until tender (as you would cook a potato);
3. drain and cool;
4. you can substitute breadfruit in any recipe that calls for potato
   

1. dice
2. sauté in a little oil with: 
   - 1 sliced onion
   - 1 minced clove of garlic
   - a dash of soy sauce
   

1. peel, wash and slice the breadfruit, cook in boiling salted water;
   drain;
2. drizzle with the juice of a lime;
3. season with salt and pepper; add 1 finely chopped onion;
4. keep warm; add a large knob of butter just before serving;
5. perfect for serving with salt fish, such as herring, sardines, etc.

Stuffed Baked Breadfruit 

1. peel and blanch the whole breadfruits in boiling salted water for a few minutes;
2. remove the stem and core;
3. remove some of the flesh and dice it; place in a bowl;
4. sauté 250 g (8 oz.) ground beef or pork in a knob of butter; add to the diced breadfruit.
5. Then add:
   

- 1 thick slice of ham, diced
- 250 ml (1 cup) diced tomato
- 1 small onion, finely chopped
- 3 chive spears, chopped
- 2 tbsp. butter
- salt and pepper

combine the ingredients and fill the cavities of the breadfruit;
bake in a moderate oven for 45 minutes; drizzle with melted butter and serve.