Breadfruits have been around since the dawn of time. So why the name? It’s simple. After being cooked, the startchy texture flavor of breadfruit is similar to that of freshly cooked bread. Across the world, it’s a pretty universal translation. Breadfruit comes from a large evergreen tree. The fruit is bright green with a white fibrous pulp on the inside. Some varieties are seedless while others can be extremely seedy. When ripe, this fruit has a sweet aroma.
- Breadfruit may be eaten ripe as a fruit or underripe as a vegetable.
- To cook breadfruit, twist off the stem and turn the fruit upside down to allow any sticky latex to drain out. Do this a few hours prior to cooking the fruit.
- Cut into quarters, remove and dispose of the hard central core, and place the piece’s skin side down in a pan with some water. The edible skin is easily removed once the fruit is cooked.
- In the traditional Pacific Islander fashion, it can be baked or roasted on fire to replace potatoes in many recipes.
- Sliced breadfruit can be fried to make chips or fries.
Use quickly upon purchase. If needed to slow down ripening, store in the refrigerator for up to 4 days within a durable bag to prevent cold damage. Skin will begin to brown, but the flesh will remain firm.
September – December
Jamaica and Dominican Republic
- Breadfruit is an energy-rich food with a good source of complex carbohydrates
- Gluten-free, low in fat, and is a complete protein. In fact, the protein in this fruit has a higher amount of amino acids than soy
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