Fully ripe fruits are slightly soft, while unripe fruit flesh is hard and sometimes fibrous. Breadfruit can be baked whole, quartered and steamed or boiled in salted water until the flesh is easily pierced with a fork, or fried. Carol Bethel-Lopez made these tostones by boiling chunks of breadfruit, then flattening them and frying them to serve immediately. They are crispy but not greasy, with a slight starchy sweetness.

To make tostones, peel and core breadfruit and cut into chunks. Remove the core. Either boil in salted water for about 10-12 minutes, then cool; or, fry chunks in vegetable oil until lightly colored. Cool, then smash using a tostón press or the flat side of a large knife. Fry again until crispy. Drain on paper towels, then serve.