Boiled Breadfruit

(Panas Hervidas)


One summer as a child, I traveled to Puerto Rico to visit my family with my mother.   It was time to see my grandmother, Sabina, and we had to walk up a mountain to get to her house.  I enjoyed the beautiful walk on a dirt road, admiring the animals and the trees full of avocados, mangos and breadfruits along the path to her house.  When we arrived, I hugged my grandmother.

First Time Tasting a Breadfruit!

Grandma Sabina had a huge “caldero” full of boiled breadfruit.  Her kitchen was separated from the main house.  Grandma placed the boiled breadfruit in a bowl with sliced onions drizzled in olive oil.  Sliced avocados were served on a separate plate.  To this day, I distinctly remember the wonderful experience of tasting this starchy fruit for the first time.  It had a tender starchy texture with a sweet flavor.   Even though the breadfruit is a fruit, it is; however, served like a potato due to its high starch content.  Boiling the breadfruit is the most common cooking method but it is also fried (tostones) and baked (flan).

I moved to Puerto Rico as a teenager.  Every three months, I would visit my uncles in the “Barrio de Candelero” in Humacao, Puerto Rico.   When it was time to return home (City of Humacao), my uncle would give me a bag full of breadfruits, mangos and avocados.  As of today, I can still eat breadfruit everyday.  It is definitely one of my favorite Puerto Rican dishes.

Let Me Introduce You to My Favorite Starchy Fruit!

The official Spanish term for Breadfruit is PanapénHowever, we tend to use the shorter versionPanaswhen referring to the breadfruit.  The breadfruit is usually oval in shape and 6 to 8 inches long.  The skin color is light green with an irregular polygon pattern.  However, when the fruit ripens, it will have some red brown areas.  The flesh is white and starchy.  It has a unique aromatic fragrance.  The breadfruit originated in the South Pacific and is cultivated in the Caribbean, South America, Southeast Asia and the Pacific Islands.

How to Cut the Breadfruit! 

Cut the breadfruit in half lengthwise.

Cut each half into four equal wedges lengthwise.    

After cutting the first half into 4 equal wedges, you continue this process for the other half of the breadfruit.   The breadfruit should yield 8 wedges. 

How to Peel the Breadfruit !

Peel each wedge by inserting a knife between skin and flesh.   

Remove approximately ½ inch of flesh from the top of each wedge.

Rinse the 8 breadfruit wedges in a colander. 

We Are Now Ready to Start Boiling the Breadfruit!

Pour water into a large saucepan and bring to a boil.  Add salt. 

Add the breadfruit wedges to the boiling salted water.  Cover with a lid and cook for 30 minutes over medium heat or until breadfruit wedges are fork tender.

Carefully remove the boiled breadfruit wedges from saucepan.  Serve in a bowl or individual plates.

Enjoy your boiled breadfruit accompanied with a slice of avocado, Salt Cod Salad or Stewed Salt Cod.    Drizzle the boiled breadfruit wedges with olive oil if you so desire.

Click on the button below to watch my YouTube video on How to Boil Breadfruit!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.


Boiled Breadfruit

  • Author: Aida's Kitchen
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 Servings 1x


A tropical starchy fruit with a sweet tender flavor that is served like a potato.



  • 14 cups water
  • 1 ripe breadfruit, cut into 8 wedges
  • 1½ tablespoons salt (low sodium) or to taste


  1. Peel each wedge and remove ½-inch of flesh on top.
  2. Bring water to a boil in a large saucepan.
  3. Add salt.
  4. Cover saucepan with lid and cook for 45 minutes over medium heat or until breadfruit wedges are fork tender.

  • Category: Lunch and Dinner
  • Cuisine: Puerto Rican

Keywords: Boiled Breadfruit

Nutritional Facts Disclaimer


Category: Dinner, Lunch, Recipes

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