What Is A Breadfruit

What Is A Breadfruit

  Breadfruit (Artocarpus altilis) is a native of the Malay Archipelago and gained some fame due to its association with Captain Bligh's famous ship, the Bounty, in 1788. Thousands of breadfruit trees that are transported to the islands of the West Indies are located inside the Bounty. The fruit is grown in South Florida in the United States or imported from the West Indies, especially Jamaica, from June to October, sometimes every year, and can be found in local specialty markets.

breadfruit, (Artocarpus altilis), a tree of the mulberry family (Moraceae) and its large fruit is a staple food of the South Pacific and other tropical regions. Grains contain a lot of starch and are not eaten properly. It can be boiled, baked, boiled, fried, or dried and ground into flour. In the Southern Ocean, the fibrous inner bark is used to make cloth, the wood is used to make boats and furniture, and it is used for glue and heating materials. from milk.

African bread (Treculia africana), native to tropical Africa, is a similar species that is less important as a plant.

What Is A Breadfruit

Physical description


Fruits grow 12 to 18 meters (40 to 60 feet) in length and have a large green oval, shiny, three to nine lobed facing upwards. Male and female flowers are borne in separate groups on the same plant: fragrant (male) flowers appear in the form of catkins with large stalks; many female flowers, or pistillate, gather and form a large spiny head on a spongy storage. The mature fruits, or mature ovaries, of these round pistillate flowers, 10 to 20 centimeters (4 to 8 inches) in diameter, are green to brown in color, and contain a small pulp. is white.

 History and culture

Cereals have been reported in the Malay Archipelago (where different species are taken) since ancient times. From this region, it spread to the tropical South Pacific in ancient times. His introduction to the New World is linked to Captain William Bligh's memorable voyage aboard HMS Bounty, a voyage suggested by the captain. James Cook, who had seen breadfruit in the Pacific Islands and thought it would be useful as food for slaves in the West Indies. While Bligh's first expedition failed, the second led to the successful establishment of the plant in Jamaica, where it met expectations because the slaves preferred plantains. 

Many species are cultivated in the Pacific Islands, but many have not been introduced to tropical America. The plant does not tolerate frost and does not grow well even in southern Florida. In the West Indies and on the American continent, from Mexico to Brazil, breadfruit is grown in indoor gardens, and its seeds are sold in the market. Seedless varieties are propagated by suckers or cuttings. 

Nutritional value

Breadfruit is a source of antioxidants to protect cells from oxidative stress and free radical damage and contains complex carbohydrates and complete protein, which means it contains all nine essential amino acids. The meat is also gluten-free and provides vitamin C to boost the immune system, calcium to build strong bones and teeth, potassium to maintain water levels in the body, fiber to maintain the digestive tract and other nutrients, including iron and B vitamins, niacin, phosphorus, vitamin A and magnesium. In the Caribbean, breadfruit leaves are used in physical therapy to reduce swelling of the spleen, reduce blood pressure and reduce appetite. The leaves are also burnt to powder and applied topically to soothe skin diseases.


The fruit can be eaten when ripe, but the flesh is usually cooked for flavor and tenderness. In the preparation of cooking, breadfruit can be used at any time of maturity and is traditionally peeled, cut into pieces, fruited and prepared in the same way as starch. The meat can be boiled or baked and added to a pasta salad, drizzled with coconut milk or garlic and oil as a side dish, added to pancake batter, or mixed into water. It can also be cooked and eaten in the ceviche dish known as fish in Tahiti, cooked and sliced ​​​​into crisps, cooked in various types of fries, added to curries, soups and stews, or add it to casseroles, burritos, rice and falafel. Try roasting, roasting and stuffing breadcrumbs into spring rolls, wontons and lumpia, or cook the meat, sprinkle it with coconut oil and use as dough for ladies or pizza.

 In Malaysia, breadfruit is dipped in batter and fried, served as lunch and tea. In Guam, the flesh is boiled, ground, peeled, and dried in the sun to form the skin of the fruit. This water dish is traditionally wrapped in paper for long-term storage, and will last for months or even years, depending on the preparation method. In addition to sweet preparations, breadfruit can be added to cakes, pies, pudding and malasada flour, frozen and ice cream or boiled and mixed with a mixture of cane sugar, coconut milk and milk condensed milk. Bread goes well with fruits such as coconut, kiwi, star fruit, bananas, apples and passion fruit, aromatics such as ginger, garlic, onion and shallots, and spices such as turmeric, coriander, cumin and paprika. is painting. Whole, unopened breadfruit should be eaten immediately when ripe for best quality and flavor. The fruits have a short life and will keep for a few days in a cool, dark place. Once the fruit is ripe, it can be stored in the refrigerator for a day or two to extend its life. 


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