You know breadfruit season has arrived in Trinidad when you walk through the market and spot those big, green globes piled high on the stall tables. They’re impossible to miss — round, bumpy-skinned, and promising the kind of hearty meal that can feed a whole family.
Last weekend, I couldn’t resist. I stopped at a market stall, picked through the pile, and found one that felt just right — firm, with a healthy green colour, and those telltale stretched-out hexagon markings that mean it’s mature and ready to cook. By the time I got home, I already knew exactly what I was going to make: a good old Trini breadfruit oildown.
A Caribbean Classic That’s More Than Just a Fruit
Breadfruit is one of those foods that feels like home. This starchy tropical fruit has been part of Caribbean kitchens for generations, and for good reason — it’s versatile, filling, and absolutely delicious. Boil it, roast it, fry it, mash it — breadfruit does it all.
Here in Trinidad, breadfruit often finds its way into oildown, a slow-cooked, coconut milk-based one-pot meal that’s rich, savoury, and full of flavour. Across the islands, you’ll find different variations — some with saltfish, some with pigtail, others completely vegetarian — but the heart of the dish is always the same: breadfruit cooked low and slow until the coconut milk “oils down” into a silky coating.
Choosing the Perfect Breadfruit
If you’ve never picked up one before, here’s what I look for:
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Firm texture – but not rock hard.
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Green skin – sometimes with a little yellowing if it’s riper.
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Hexagon pattern spacing – the hexagonal markings on the skin should look slightly stretched out, not tightly packed together. This is a good sign the breadfruit is mature and will cook up soft and flavourful.
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No large soft spots – a few surface marks are normal.
Variety (yellow vs. white heart) – Yellow-heart is often rounder and prized for its slightly sweet, creamy flesh, while white-heart may be more elongated with a mild, starchy flavor ideal for savoury dishes.
How to Prep Breadfruit for Cooking
Prepping a breadfruit might look intimidating, but once you get started, it’s quite simple. Here’s how I do it:
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Peel – Use a sturdy knife to cut away the thick green skin.
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Quarter – Cut the breadfruit into four large sections.
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Core – Remove the hard, fibrous core from each section.
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Cut into chunks – Slice into evenly sized pieces for even cooking.
Yellow-Heart or White-Heart? Let Your Taste Decide
In Trinidad, you’ll often find two popular types: yellow-heart and white-heart. Many local cooks favor yellow-heart for its sweeter, creamier texture—especially when roasting or enjoying it simply. White-heart, on the other hand, brings a neutral, starchy taste that acts like a blank canvas—perfect for absorbing seasoning when making chips, mash, or oildown. Hands down I prefer yellow heart!
Interestingly, many people say yellow-heart fruit tends to be rounder, while white-heart looks a bit more elongated, though that can vary.
My Trini-Style Breadfruit Oildown Recipe
Oildown is one of those dishes that’s less about
strict measurements and more about layering flavour. Here’s how I make mine —
just enough pumpkin for colour and body, fresh herbs for
fragrance, dasheen leaves for that traditional touch, and a bit
of salted butter to finish it off rich and silky.
Ingredients:
- 1
medium breadfruit (peeled, cored, cut into chunks)
- 1 lb
salted pigtail or saltfish (optional; soaked and boiled to remove excess
salt)
- 1 cup
pumpkin, peeled and cubed (optional but adds colour and body)
- 2
carrots, sliced
- 1
onion, chopped
- 3
cloves garlic, crushed
- 2
pimento peppers, chopped
- 5
dasheen bush leaves (washed and torn into smaller pieces)
- 2
sprigs fresh thyme
- 2–3
blades chive, chopped
- 2
leaves shadow beni, chopped
- 3 cups
coconut milk (enough to partly cover contents in pot)
- 3 tbsp
salted butter
- Black
pepper and salt to taste
Note: The amount of coconut milk can vary depending
on the size of your breadfruit and how “saucy” you like your oildown. I used 3
cups for mine, but it can take up to 4 cups if you have a large breadfruit or
prefer more mushy goodness ð
Method:
- Prep
the breadfruit by peeling, coring, and cutting into chunks.
- Parboil
salted meat or fish to remove excess salt. Drain and set aside.
- In a
large heavy-bottomed pot, layer breadfruit, meat/fish, and vegetables.
- Add
onion, garlic, pimento, dasheen leaves, pumpkin, thyme, chive, and
shadow beni.
- Pour
in coconut milk until contents are partly covered.
- Cover
tightly and simmer on low heat for 45–60 minutes, checking occasionally.
- In the
last 10–15 minutes of cooking, stir in the salted butter and let
it melt through the pot.
- Once
breadfruit is tender and the coconut milk has reduced to a rich coating,
remove from heat.
- Serve
hot and enjoy!
Ingredients:
- 1
medium breadfruit (peeled, cored, cut into chunks)
- 1 lb
salted pigtail or saltfish (optional; soaked and boiled to remove excess
salt)
- 1 cup
pumpkin, peeled and cubed (optional but adds colour and body)
- 2
carrots, sliced
- 1
onion, chopped
- 3
cloves garlic, crushed
- 2
pimento peppers, chopped
- 5
dasheen bush leaves (washed and torn into smaller pieces)
- 2
sprigs fresh thyme
- 2–3
blades chive, chopped
- 2
leaves shadow beni, chopped
- 3 cups coconut milk (enough to partly cover contents in pot)
- 3 tbsp
salted butter
- Black
pepper and salt to taste
Method:
- Prep
the breadfruit by peeling, coring, and cutting into chunks.
- Parboil
salted meat or fish to remove excess salt. Drain and set aside.
- In a
large heavy-bottomed pot, layer breadfruit, meat/fish, and vegetables.
- Add
onion, garlic, pimento, dasheen leaves, pumpkin, thyme, chive, and
shadow beni.
- Pour
in coconut milk until contents are partly covered.
- Cover
tightly and simmer on low heat for 45–60 minutes, checking occasionally.
- In the
last 10–15 minutes of cooking, stir in the salted butter and let
it melt through the pot.
- Once
breadfruit is tender and the coconut milk has reduced to a rich coating,
remove from heat.
- Serve hot and enjoy!
Creamy, coconut-rich, and full of island comfort — my Trini breadfruit oildown fresh from the pot! ðīðē One spoonful and you’ll know why this is a Caribbean favourite.Image Credit: Shamela Rambadan
Why I Love Making Oildown in Breadfruit Season
There’s something special about cooking seasonally — using what’s fresh, local, and right in front of you. Breadfruit season in Trinidad doesn’t last forever, so now is the perfect time to bring one home and try your hand at oildown. The smell of coconut milk simmering with fresh herbs will fill your kitchen, and every bite is a reminder of why this dish has been loved for generations.
Your Turn – Let’s Talk Breadfruit
Have you tried breadfruit before? Do you make oildown, or do you have another favourite breadfruit recipe? I’d love to hear how you enjoy this Caribbean favourite. Drop a comment below and share your breadfruit stories — and if you make this recipe, let me know how it turned out!
Bon Appetit
The Grey-Haired Gardener
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