Peel the breadfruit, remove the core and cut into thick cubes, rinse, and boil until the breadfruit is tender (about 20 minutes). If using canned breadfruit, just drain and rinse in cold water. Meanwhile thinly slice the vegetables and add the juice of the lime. Drain the breadfruit and place on a platter. Spoon over the pickle and sprinkle with freshly ground black pepper and fresh pimento.