Get to Know Breadfruit Pie, a Rich and Delicious Caribbean Side Dish

A starchy tropical fruit that can be roasted, fried, grilled, or simply boiled, breadfruit is a staple ingredient in St. Lucian cooking. This casserole-meets-gratin-style dish is layered with slices of breadfruit in a cheesy coconut milk sauce. Compton’s breadfruit pie is a cozy side dish, but it also has an elegance that makes it special enough to serve with a centerpiece roast for company, too.

What is breadfruit?

Breadfruit is a tropical fruit that is popular in Caribbean, Southeast Asian, and South Pacific cuisines. It is starchy and tastes mildly sweet, and it’s sometimes compared to plantains and potatoes. When ripe, the outer skin will be green or greenish-yellow, and inside, it will reveal creamy, dense, fibrous meat. Breadfruit is usually cooked before eating and can be cooked with many techniques. You can buy breadfruit in a variety of forms: fresh, frozen, dried, or ground into flour. Fresh breadfruit can be purchased in some specialty markets when in season, or you can look for it online at tropicalfruit.com.

Notes from the Food & Wine Test Kitchen

As the breadfruit cooks, it may oxidize slightly, darkening its color, but this is not a problem.

Suggested pairing

Serve this Caribbean side with a ripe, luscious red, like Cline Old Vines Mourvèdre.

Make ahead

The cooked breadfruit pie can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.