The breadfruit is up to 200mm in diameter and almost spherical. It can weigh up to 4kg. These fruit differ both externally and internally . The breadfruit is used as a vegetable when mature but not ripe. Ripe breadfruit is also used for dessert dishes.
Roasted fruit compares well with roasted potatoes at their best.
Like potato and banana, the breadfruit is rich in starch, only some of which is converted into sugars on ripening. The fruit tends to become somewhat gluey if boiled or cooked in a microwave oven for 5 minutes. The breadfruit's palatability, like that of other starchy foods, is much improved by the addition of fats. Westerners tend to prefer the mature, hard fruit to be peeled, sliced and fried with a little vegetable oil. Alternatively, the soft-ripe fruit may be halved, the pulp spooned into a skillet, flattened, and fried like a thick pancake in a little vegetable oil.