Experiments to determine the optimal size shred of breadfruit for sun drying in the Caribbean were conducted and verified. To determine optimal shred size, ease of shredding and handling as well as the drying characteristics were considered. Additional experiments compared the drying characteristics of breadfruit to several types of produce more readily available for use in the laboratory and examined the effect of alternative bases or backgrounds for sun drying. An optimal surface area to volume ratio is recommended and found to dry breadfruit under average Caribbean conditions (27-30 ˚C, 60-65% RH, ~800 W/m2 solar radiation and 1.5-2.0 m/s prevailing winds) in about three hours.