Using the tip of a paring knife, cut the stem from the top of the breadfruit.
Cut an X along the base of the breadfruit. This will allow the gas steam escape as the breadfruit cooks.
Roasting the Breadfruit
Set the burner to a high and set the breadfruit directly onto the flame.
Turn the breadfruit on the flame every 10 minutes to a 25 degree angle, ensuring that all the green spots are being scorched.
It may be tricky to know when a breadfruit is roasted if you have never done it before. Pretend that you are baking a cake and the timer is up. Use the paring knife like you would to test the center of the cake, if it is clean, the breadfruit is cooked, if it is sticky, it needs to cook more.
Peeling the Breadfruit
Place the warm breadfruit on a clean kitchen towel and carefully peel the outer scorched skin from the cooked breadfruit.
Once the breadfruit is peeled, cut lengthwise in half then in quarters, then in eighths. Use the paring knife to remove the pit (or heart) and it is ready to be served.