• Peel and core the breadfruit and cut into 1-inch pieces • Cook in salted boiling water for about 15 to 20 mins or until tender. Strain and allow to cool • Finely chop the yellow, red, greed and Scotch Bonnet peppers. Chop the parsley and green onion • In a mixing bowl, add the breadfruit, peppers, onions, and parsley. Salt and pepper to taste. Mix well and refrigerate. • Garnish The salad in a decorative bowl and fresh parsley

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