Breadfruit Puffs

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Last Updated on June 22, 2023 by Chef Mireille

Breadfruit Puffs

Breadfruit, although a fruit that grows on a tree, must be cooked prior to eating. It is extremely popular throughout Southeast Asia & the Caribbean.

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Have you ever tasted breadfruit? It is now becoming more available in American supermarkets. I have even seen it at Whole Foods. You no longer have to travel to Caribbean or Asian markets to find some breadfruit.


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So now you’ve tried breadfruit and have probably fallen in love with the flavor right. That means it’s time to go on the search for more Breadfruit Recipes not exactly a common category right. Well no worries because I have come to the rescue!

Just in time for the holiday season, these Breadfruit Puffs will be a delicious addition to your holiday table. Add some Caribbean flavor to the holiday table this year!

My grandmother is from Dominica. Although technically they received their Independence from England and therefore might be considered a previously British island. They were also colonized for a long time by the French.

Although English is the official language, the people also speak a French based patois. Their cuisine is more similar to the other French islands of Martinique and Guadeloupe than it is to British islands.

These Breadfruit Puffs are very popular in the French Caribbean including Martinique, Guadeloupe and Dominica.

Dominica is one of the few unspoiled gems that still remain in the Caribbean – a nature enthusiast’s paradise. If you are planning a vacation to the Caribbean this year, definitely consider Dominica. READ ALL ABOUT IT in my post below!


Where does Breadfruit come from?

Breadfruit is native to Southeast Asia and is often eaten in Indonesia, Thailand and Malaysia and a few places in southern India as in this Karnataka Style Breadfruit Palya.

However, it is extremely common in the Caribbean and we often include it in soups like this Chickpea Okra Ground Provision Soup or will simply have it for breakfast as part of our ground provision as in this Dominica Style Breakfast.

This breadfruit tree was outside of the inn I stayed at for part of the time when I was in Dominica.

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Picking Breadfruit

Breadfruit is very versatile and can be utilized in everything from soups to desserts. It can be boiled, roasted or fried.

Breadfruits can range in color from bright green to an ugly brown. Don’t be afraid of the brown ones, These are more ripe and will have a sweeter flavor, closer to sweet potato. The ripe ones are even sometimes utilized in dessert recipes.

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Gluten Free Variation

This recipe is easily converted to gluten free. All you have to do is use gluten free breadcrumbs or even coat it in chickpea flour instead, which will still provide a nice crispy shell.

Breadfruit Puffs are generally eaten with hot sauce. The two most common Caribbean hot sauce brands available in the US are Baron’s & Chief. I won’t tell if you use Sriracha instead! It’ll be out little secret!

However, for real Caribbean flavor in these Breadfruit Puffs, I highly recommend you getting some West Indian style hot sauce! SEE LINKS BELOW!

Spicy OrangeChicken Wings

Let’s see how easy it is to make Breadfruit Puffs!

How to make Breadfruit Puffs

First step is to boil the breadfruit. It is easier if you quarter the breadfruit. Then it won’t take as long to cook.

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As soon as it is cool enough to handle, peel, core and mash. DO NOT WAIT FOR IT TO COOL DOWN COMPLETELY. It will be very challenging to mash when it is cold.

Then add all the seasonings.

Now all you have to do is form into balls with wet hands and coat in breadcrumbs!

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Deep fry until golden brown. Alternately, you can try using an Air Fryer.

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Now dig in and enjoy!

Breadfruit Puffs on plate
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3.67 from 3 votes

Breadfruit Puffs

Caribbean Breadfruit Puffs make a delicious addition to your holiday table, easily converted to gluten free.
Prep Time30 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: Caribbean
Servings: 12 people
Calories: 65kcal
Author: Chef Mireille


  • 1 breadfruit about 2 lbs.
  • 1/4 cup milk
  • 1 egg
  • 1/2 onion grated
  • 1 Scotch Bonnet Pepper (Habanero) finely chopped
  • 1/4 cup chives finely chopped
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoons salt
  • pinch freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups breadcrumbs for coating
  • oil for frying


  • Quarter the breadfruit.
  • Cook breadfruit in boiling water until fork tender, about 30-40 minutes.
  • As soon as it is cool enough to handle, remove the skin with a knife and core the breadfruit.
  • Mash the breadfruit.  It is important to do this when the breadfruit is still hot. Once cooled, it won't mash.
  • Whisk egg and milk together in a small bowl.
  • Add to breadfruit mix with your hands, so that if there are still large chunks of breadfruit, you can crush it with your fingers.
  • Add onion, Scotch bonnet, chives, parsley, salt, nutmeg and pepper. Mix to combine.
    making breadfruit puffs
  • Using approximately 1 1/2 tablespoons for each Breadfruit Puff, roll into balls and toss in the breadcrumbs. (I use the Italian seasoned flavored breadcrumbs)
    making Breadfruit Puffs
  • In a large skillet, heat enough oil for deep frying.  Once the oil is hot, fry the balls, until golden brown on all sides.
    making Breadfruit Puffs
  • Drain on paper towels.
  • Serve with hot sauce.


Breadfruit can be found in Caribbean or Asian markets. Depending on the neighborhood community, I have even seen it at Whole Foods in recent years.
This recipe will yield approximately 21 Breadfruit Puffs.


Calories: 65kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 204mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!



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Reader Interactions


  1. Hi, i’ve come across using a little acid in the pot to reduce the heavy use of elbow grease. Also in my native St. Lucia, we use a bit of coconut oil which prevents the stain from really setting in.
    Thanks for posting this!
    It really helps students who have food labs to complete using local foods. Though they may know how to make these, having a recipe that has been tested really helps them with their practical examinations.

3.67 from 3 votes (2 ratings without comment)

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