Breadfruit Salad

From Caribbean Cooking by John DeMers.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  medium breadfruit (about 2 pounds)
• 2  hard-cooked eggs
• 1  large onion, diced
• 1  large green bell pepper, diced
• 2  scotch bonnet peppers, diced or 2  jalapeno chile, slices diced
• 1  cup  diced peeled  cooked shrimp or 1  cup lobster, if desired
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1 1⁄2 cups mayonnaise (1 1/2-2 cups)
• 1  tablespoon vinegar
• 1⁄2 teaspoon prepared mustard

Directions

1. Preheat oven to 350F (175C).
2. Place breadfruit in a roasting pan.
3. Roast in preheated oven about 45 minutes or until soft when pierced with a skewer or knife.
4. Cool, peel and dice breadfruit.
5. Place in a large bowl.
6. Chop eggs and add to breadfruit.
7. Add diced onions, pepper, chile and shrimp if desired.
8. Season with white pepper, salt and garlic powder.
9. Add may­onnaise, vinegar and mustard, tossing until all ingredients are thoroughly blended.
10. Cover and refrigerate until chilled.