Jamaican Breadfruit Rundown

Ever since I made these Jamaican inspired recipes that have coconut milk as the key ingredient, Coconut Lentil Curry (Jamaican-Style), Jamaican Vegan Rundown Recipe and Green Banana Run Down, they were such a huge hit with my readers.

I couldn’t wait to experiment in my kitchen for another Jamaican rundown recipe. I have concluded that the unique taste of Jamaican rundown sauce is perfect for breadfruit. 

So as my daughter was out shopping today, she sent me a photo of a breadfruit, I was so excited, I told her to make sure to purchase one for me. Immediately my heading started spinning about how I was going to prepare it. 

I thought about Roast Breadfruit but quickly remembered that I already made it and shared it on here. Breadfruit is a large round tropical fruit, it is a family of jackfruit and mulberry. The breadfruit tree is an evergreen tree that is mostly cultivated in the Caribbean and Pacific islands. 

Breadfruit is prepared from ripened fruit as well as unripened fruit. The ripe fruit is usually roasted or prepared as a drink. The unripened fruit is prepared just like you would do with a potato. It is either boiled, added to soups, or stews. For this recipe, you will need unripened fruit.

The Breadfruit is also called Ulu fruit in Hawaii, where it is prepared by cooking the green breadfruit in coconut milk with onion and salt. I decided to boost the flavors and take this recipe to another level with a Jamaican-style spin. The results were mouthwatering goodness, flavor galore in every bite. 

Note that this breadfruit should not be confused with Mexican breadfruit or Monstera Deliciosa. Read more about Mexican Breadfruit.

Why You’ll Love This Breadfruit Rundown Recipe

• Bursting with Flavor: The dish is rich and flavorful, thanks to the combination of coconut milk, onion, garlic, thyme, bell pepper, scallion, allspice, and Scotch bonnet pepper.
• Easy Preparation: The step-by-step instructions make it easy to prepare, even for those new to Jamaican cuisine.
• Vegan and Gluten-Free: The recipe is suitable for vegans and those on a gluten-free diet, catering to a variety of dietary preferences.
• Nutrient Content: It’s relatively healthy, with a reasonable calorie count, providing a good balance of energy, fat, protein, and carbs.

Ingredients Needed

• Breadfruit: Choose a medium-sized breadfruit that is green and firm.
• Coconut Oil: Adds richness and coconut flavor to the dish.
• Onion: Any type of onion can be used, but yellow or red onions work well.
• Garlic: Enhances the flavor with its aromatic and pungent taste.
• Red Bell Pepper: Green or yellow bell peppers can be substituted.
• Green Onion: Use both the white and green parts for extra flavor.
• Thyme: Fresh thyme sprigs are ideal, but dried thyme can be used.
• Tomato: Provides a subtle acidity and freshness to the sauce.
• Creole Seasoning: You can make your own Creole or Cajun seasoning or use a store-bought variety.
• Allspice: Contributes warm, sweet, and slightly peppery notes.
• Scotch Bonnet Pepper: Handle with care, and substitute with cayenne pepper for less heat.
• Coconut Milk: Forms the creamy base of the sauce, bringing a rich, tropical flavor to the breadfruit rundown.
• Salt: Enhances and balances the overall flavors in the dish.

How To Make Breadfruit Rundown

1. Wash green breadfruit, cut in half vertically going through the stem. and cut in quarters using a sharp knife.
2. Cut out the core of the breadfruit and discard, peel the skin, and cut the white flesh into chunks.
3. Place breadfruit chunks into a large pot, add cold water, and bring to a boil on medium-high heat; reduce heat to simmer for 15-20 minutes or until breadfruit is fork-tender. 
4. While breadfruit chunks are boiling, prepare the seasonings, heat oil on medium heat, add onion, and cook until soft, about 3 minutes. Add garlic, bell pepper, green onions, thyme, tomatoes, Creole Seasoning, allspice, and Scotch bonnet pepper. Cook until fragrant, about 2 minutes.
5. Add coconut milk, salt, and cooked breadfruit, and stir. Bring to a boil, reduce to a simmer, and cook until sauce thickens, about 7-10 minutes. Serve immediately. 

Expert Tips

• Look for a medium-sized green and firm breadfruit. If it’s too ripe, it may be sweet and won’t have the desired starchy texture for this dish.
• Scotch bonnet peppers are extremely hot. When handling them, wear gloves, and be cautious not to touch your face, especially your eyes. If you prefer less heat, use a smaller amount or substitute with milder peppers.
• To peel and cut the breadfruit, first cut it in half vertically, then in quarters. Remove the core and peel the skin. It can be a bit sticky, so have a bowl of water with a squeeze of lemon juice nearby to rinse your hands.
• Boil the breadfruit until it’s fork-tender but not mushy. Overcooking can lead to a mushy texture, which is not desirable for this dish.

Substitutions and Variations

• Add sliced okra to the dish for extra texture and a touch of earthy flavor.
• Stir in fresh spinach or kale leaves at the end of cooking until they wilt.
• For added crunch and nutrition, sprinkle chopped nuts or seeds, such as crushed roasted cashews or pumpkin seeds, over the finished dish.
• For a unique twist, grill the breadfruit slices before incorporating them into the sauce. The grill adds a smoky flavor and enhances the texture.

Storage Tips

Refrigeration: Allow the dish to cool to room temperature before storing it in an airtight container. Place the container in the refrigerator. Jamaican Breadfruit Rundown can be safely stored in the refrigerator for up to 3-4 days.

Reheating: When ready to reheat, gently warm it on the stovetop over low to medium heat. Stir occasionally to prevent sticking or burning. You may need to add a bit of extra coconut milk or water to restore the sauce’s consistency if it has thickened in the fridge.

Freezing: While Jamaican Breadfruit Rundown can be frozen, it’s worth noting that the texture may change upon thawing. If you plan to freeze leftovers, transfer them to a freezer-safe container, leaving some space for expansion. It can be frozen for up to 3 months.

Reheating from Frozen: If reheating from frozen, you can place the frozen dish in a pot over low heat and slowly warm it, adding more coconut milk or water as needed to restore the sauce’s consistency. You can also thaw the dish in the refrigerator overnight before reheating.

Serving suggestions

This Jamaican breadfruit rundown is wonderful with White Bean Stew, Vegan Cabbage And Sausage, and Jamaican Callaloo.

Recipe FAQs

Other Amazing Jamaican Recipes To Try

• Jamaican Rice And Peas
• Jamaican Boiled Dumplings
• Jamaican Cornmeal Pudding
• Jamaican Jerk Sauce
• Jamaican Lentil Patties (Gluten-Free, Vegan)
• Jamaican Steamed Cabbage
• Jamaican Cornmeal Porridge

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Jamaican Breadfruit Rundown

This Jamaican breadfruit rundown is creamy and bursting with flavors! Breadfruit chunks are cooked in an incredibly delicious coconut sauce seasoned with onion, garlic, thyme, bell pepper, scallion, allspice, and Scotch bonnet pepper. This will be one of the most delicious recipes you will ever make!

5 from 10 votes

Print Pin Rate

Course: Breakfast

Cuisine: Jamaican

Keyword: breadfruit, rundown

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 29kcal

Ingredients

• 1 medium breadfruit
• 1 tablespoon coconut oil
• 1 medium onion chopped
• 3 cloves garlic chopped
• 1/2 medium red bell pepper cut into slices
• 1 green onion chopped
• 2 sprigs thyme
• 1 medium tomato chopped
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon allspice
• 1 Scotch bonnet pepper whole, or 1/4 teaspoon cayenne pepper
• 1 15-ounce can coconut milk
• 1/2 teaspoon salt

Instructions

• Wash breadfruit, cut in half vertically going through the stem.cut in quarters using a sharp knife.
• Cut out the core of the breadfruit and discard, peel the skin and cut the white flesh into chunks.
• Place breadfruit chunks into a large pot, add cold water and bring to a boil on medium-high heat, reduce heat to simmer for 15-20 minutes or until breadfruit is fork-tender.
• While breadfruit chunks are boiling, prepare the seasonings, heat oil on medium heat, add onion and cook until soft, about 3 minutes. Add garlic, bell pepper, green onions, thyme, tomatoes, Creole Seasoning, allspice, and Scotch bonnet pepper cook until fragrant about 2 minutes.
• Add coconut milk, salt, cooked breadfruit, and stir. Bring to boil, reduce to simmer and cook until sauce thickens, about 7-10 minutes, serve immediately.

Notes

• Choose a medium-sized green and firm breadfruit to ensure the right texture; avoid ripe, sweet ones.
• When handling Scotch bonnet peppers, wear gloves and be cautious not to touch your face. For less heat, use fewer peppers or milder varieties.
• To prepare the breadfruit, cut it into quarters after removing the core and skin. Have water with lemon juice nearby to rinse sticky hands.
• Boil the breadfruit until fork-tender, avoiding overcooking to maintain the desired texture.

Nutrition

Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 148mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 16mg | Calcium: 10mg | Iron: 0.2mg