Sides · Caribbean

Breadfruit in Butter Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 20, 2026

This Barbadian side takes tender boiled breadfruit and drapes it in a rich, buttery tomato and onion sauce. It is comforting, a little tangy from lime, and comes together while the breadfruit boils. Serve it alongside grilled fish or chicken and watch it disappear.

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Breadfruit in Butter Sauce

Why you'll love this

  • A cozy Caribbean side that feels special but is genuinely simple.
  • The buttery tomato sauce works over almost any starchy vegetable.
  • Comes together while the breadfruit boils, so no wasted time.
  • Naturally vegetarian and easy to make as spicy or mild as you like.

EveryDayMeal recipe

Breadfruit in Butter Sauce

Prep
15m
Cook
35m
Total
50m
Serves
4
Level
Easy

Ingredients

  • 1/2 breadfruit, seeds and core removed, peeled
  • 1/2 onion (for boiling)
  • 1 tablespoon olive oil
  • 1 stick plus 1 tablespoon (9 tablespoons) butter
  • 3 medium onions, sliced into rings
  • 1 tablespoon chopped garlic
  • 2 cups canned diced tomatoes
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lime juice
  • to taste salt
  • to taste black pepper
  • 1 cup water
  • to taste hot red pepper sauce
  • fresh parsley, for garnish

Equipment

  • Large pot
  • Large skillet
  • Sharp knife
  • Colander
  • Serving dish

Instructions

  1. Cut the half breadfruit into wedges, cut out the seeds and tough core, and peel away the skin so you are left with just the pale flesh.
  2. Bring a large pot of salted water to a boil and add the half onion and the olive oil. Add the breadfruit and boil over high heat until a knife slides in easily, about 20 to 25 minutes, then drain well and let it cool slightly.
  3. While the breadfruit cooks, melt the butter in a large skillet over medium heat and add the onion rings. Cook, stirring now and then, until they soften and turn light golden, about 8 minutes, which sweetens their flavor.
  4. Stir in the garlic, canned tomatoes, parsley, lime juice, salt, and pepper. Sauté for a couple of minutes until the garlic is fragrant and the tomatoes start to break down.
  5. Pour in the water, bring to a boil, then lower the heat and simmer for 5 to 10 minutes so the sauce thickens slightly and the flavors come together. Add red pepper sauce to taste.
  6. Slice the cooled breadfruit and arrange the pieces in a serving dish. Spoon the warm butter sauce generously over the top and garnish with a little more chopped parsley before serving.

Tips from the kitchen

  • Test the breadfruit with a knife tip; it should be tender all the way through but not falling apart, so it slices cleanly.
  • Let the boiled breadfruit cool a few minutes before slicing so the pieces hold their shape.
  • Go easy on salt at first since the sauce reduces and concentrates as it simmers.

Estimated nutrition per serving: 420 cal · 4g protein · 45g carbs · 26g fat

Make it your own

  • No breadfruit? Boiled green plantains, yuca, or waxy potatoes take the sauce beautifully.
  • Add a splash of coconut milk to the sauce for a richer, mellower finish.
  • Stir in a handful of chopped scallions or a pinch of thyme for extra island flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.

Good to know

Where do I find breadfruit?
Look in Caribbean, Latin, or Asian markets, often in the produce section or frozen. Choose one that is firm with a bit of give.
How do I know the breadfruit is ripe enough to cook?
For this recipe you want mature but still firm breadfruit; the flesh should be pale and starchy, similar to a potato when boiled.
Can I make the sauce ahead?
Yes. Make the butter sauce up to 2 days ahead, then reheat and pour over freshly boiled breadfruit when ready to serve.
Can I use fresh tomatoes instead of canned?
Absolutely. Use about 3 chopped ripe tomatoes and simmer a few minutes longer so they break down into a sauce.

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