Preheat oven 425 degrees F. Choose a breadfruit that is fully mature (picture of breadfruit below), using a knife cut around the stem and about 1 inch deep and discard.

Cut an X along the base of the fruit, this will allow the gas to escape as the breadfruit cooks.

Rub cooking oil over the breadfruit skin. Using parchment paper and or foil, wrap breadfruit securely. I prefer to use parchment paper first then foil.

Place in the oven on the center rack and bake for at least 11/2- 2 hours.

Using oven mittens, remove breadfruit from oven and allow to cool enough where you can handle. Peel breadfruit, cut roast breadfruit in half, cut out the core or heart then cut into slices and serve.