Breadfruit with Vinaigrette
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Breadfruit with Shallots and Parsley Vinaigrette

This creamy breadfruit recipe provides a tender base in this light, and tangy vinaigrette, parsley, and shallots add depth of flavor, while olive oil and champagne vinegar pull it all together. A delicious, healthful addition to your dinner meal.

Have you ever had Breadfruit roasted, boiled, baked or fried? If you answer yes, you already know its health benefits. Breadfruit is a staple food in many tropical regions. Very rich in starch, which transforms to sugars when very ripe.




The fruit has a potato-like taste. Some people say that it also tastes like bread. When very ripe it tastes a bit sweet. Usually served with a side of protein or as a snack, breadfruit offers almost half the daily recommended fiber value in one serving.



There are several ways to enjoy this beautiful fruit. But first, do you remember the two recipes I shared a while ago, Fried Breadfruit and Breadfruit au Gratin? Have you tried them yet?

The fruit is not difficult to cook. The skin is a bit tough to peel. You will need a sharp and a cutting board. And of course be very careful not to hurt yourself while removing the skin.

The fruit is sold in most ethnic markets. It is sold by the pound and can be very pricey. So if you are interested in trying it out, I would suggest buying a small breadfruit.

Breadfruit with Vinaigrette

This recipe I am sharing today is straightforward, and it has an excellent kick to it. The fruit is boiled first, and I added a vinaigrette made with parsley, garlic, salt, pepper, champagne vinegar, shallots, and oil.

Don’t add any store bought dressing because the taste will not be the same. You will not taste the freshness of the ingredients. The vinaigrette enhances the flavor of the breadfruit. With the right balance of ingredients, you will create a side dish you can enjoy with your next meal.


Breadfruit with Vinaigrette 1

Breadfruit with Shallots and Parsley Vinaigrette

This creamy breadfruit provides a tender base in this light and tangy vinaigrette, Parsley and shallots add depth of flavor, while olive oil and champagne vinegar pull it all together. A delicious, healthful addition to your dinner meal
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • 1 - 3 to 4 pound breadfruit
  • 1 tablespoon vinegar such as white wine or champagne vinegar or rice wine
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 shallot minced
  • 1 - 2 sprigs parsley finely chopped


  • With a sharp knife, cut the breadfruit in half to easier peel off the skin.
  • Remove the core and cut in medium size to large size cubes.
  • Place the pieces into a large pot fill with water. Add salt and bring to a boil.
  • Cook the breadfruit until fully cooked.
  • While the the breadfruit are cooking, prepare the vinaigrette.
  • In a medium bowl whisk together the vinegar and salt until the salt begins to dissolve.
  • Gradually add the oil while whisking rapidly. Whisk in the pepper, chopped parsley, and minced shallots. Taste the vinaigrette and add more salt and pepper, if desired.
  • Remove the breadfruit pieces from the water and mix while hot with the vinaigrette. Serve immediately with a side protein (meat, poultry or seafood) or vegetables only.
    Breadfruit with Vinaigrette 3


When buying breadfruit, always pick one that is easy to cut. The larger the breadfruit the more difficult it will be to cut in half


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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