Ingredient

Breadfruits

The Versatile Breadfruit: A Tropical Delight

Breadfruits have a large, round shape with a green, bumpy skin and a creamy, yellowish flesh. They have a starchy texture similar to potatoes and a mild, slightly sweet flavor. When cooked, they become soft and tender, making them perfect for both savory and sweet dishes.

Fruit and primary derivatives thereof› Fruit used as fruit› Miscellaneous fruits (generic)› Miscellaneous fruits with inedible peel, large› Breadfruits and similar-

Breadfruits have a mild, slightly sweet flavor with hints of potato and bread. They offer a subtle tropical taste that complements a variety of dishes.

Origins and history

Breadfruits are native to the South Pacific and were first cultivated in Polynesia over 3,000 years ago. They played a significant role in the diet of early Polynesians and were later introduced to other tropical regions around the world. Today, breadfruits are widely consumed in the Caribbean, Southeast Asia, and Africa.

Nutritional information

Breadfruits are a good source of carbohydrates, dietary fiber, and vitamin C. They are also low in fat and contain small amounts of potassium and calcium.

Allergens

There are no known allergens associated with breadfruits.

How to select

When selecting breadfruits, look for ones that are firm and heavy for their size. Avoid fruits with blemishes, soft spots, or mold. The skin should be green and intact. Ripe breadfruits will have a slight give when gently pressed.

Storage recommendations

To store breadfruits, keep them at room temperature for up to a week. If you want to extend their shelf life, store them in the refrigerator for up to two weeks. Once cut, wrap the remaining fruit tightly in plastic wrap and refrigerate for up to three days.

How to produce

Breadfruit trees can be grown from seeds or propagated through cuttings. They require a tropical or subtropical climate with temperatures above 60°F (15°C) and well-drained soil. Regular watering and fertilization are necessary for optimal growth.

Preparation tips

To prepare breadfruits, start by cutting off the stem and slicing the fruit in half. Remove the core and any seeds. The flesh can be boiled, roasted, or fried depending on the desired texture and flavor. Boiled breadfruit can be mashed or used as a potato substitute, while roasted or fried breadfruit can be enjoyed as a side dish or snack. It can also be used in desserts like breadfruit pie or breadfruit cake.

Substitutions

Potatoes can be used as a substitute for breadfruits in most recipes, although the flavor and texture will be slightly different. Other starchy fruits like plantains or yams can also be used as alternatives.

Culinary uses

Breadfruits are commonly used in various culinary applications. They can be boiled and mashed to make a creamy side dish, roasted or fried as a crispy snack, or incorporated into soups, stews, and curries. In the Caribbean, breadfruit is often used to make breadfruit chips or fritters. It can also be used in desserts such as breadfruit pudding or breadfruit cake.