Roast the breadfruit whole over charcoal (the best method),
or directly over a gas burner. Turn the fruit as it
begins to char. The roasting takes about an hour. When
steam starts to escape from the stem end, the breadfruit
is done.
Remove the breadfruit from the fire, and cut a circle
at the stem end. Scoop out the heart, and discard it.
cut off the charred outer skin,
and cut into slices, and serve it hot.
