1 green breadfruit
3 cloves garlic, minced
1 onion, minced
1 medium-sized cucumber, peeled, seeded and thinly sliced
1/4 cup red bell pepper, minced
1/4 cup green bell pepper, minced
2 sprigs parsley, minced
1 habanero chili, seeded and minced, or to taste [handle with care]
1 1/2 cups freshly squeezed lime juice
1 cup water
Salt and freshly ground black pepper to taste
Parsley for garnish
Peel and cut the breadfruit into quarters. Core the fruit and slice it into 1/2-inch cubes. As you dice the breadfruit place it into cold, salted water. Drain the breadfruit and drop it into boiling, salted water, and cook for 20 to 25 minutes or until fork tender, breadfruit will initially float, but will sink in the water as it cooks. Remove the breadfruit, drain it, and place it in a non-reactive bowl. In another mixing bowl, mix all of the other ingredients together. Pour them over the breadfruit, cover and refrigerate for 3 to 5 hours, or overnight, so that the flavors have ample opportunity to meld. Serve slightly chilled.;
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