•Breadfruit, (Artocarpus altilis), tree of the mulberry family (Moraceae) and its large fruits that are a staple food of the South Pacific and other tropical areas. Breadfruit contains considerable amounts of starch and is seldom eaten raw. It may be roasted, baked, boiled, fried, or dried and ground into flour. In the South Seas, cloth is made from the fibrous inner bark, the wood is used for canoes and furniture, and glue and caulking material are obtained from the milky juice.
•Breadfruit, scientifically known as Artocarpus altilis and called by most Filipinos as “rimas”, is similar in appearance to jackfruit, which also grows in the same tropical conditions.
Breadfruit is a medium to large-sized fruit, averaging 10 to 30 centimeters in diameter and 3 to 5 kilograms in weight, and has a round, oval, to oblong shape. The fruit's appearance will vary depending on the specific variety and growing conditions. The rind is thin, covered in small, segmented faces resembling 4 to 6-sided nodes that have fused together. The surface can be semi-smooth, pebbled, rough, or sharp, sometimes bearing green spines or black points in the center of each face. The rind also changes from green when unripe to shades of yellow and yellow-brown when mature. It is important to note that the fruits, stems, and other parts of the tree often contain white, gummy latex that may irritate the skin if contact occurs. Young Breadfruits have a solid, dense, fibrous, and starchy white flesh. As the fruits ripen, the flesh transitions into a pale-yellow hue and softens, developing a sticky and creamy consistency. Breadfruit can be seedless or contain oval brown seeds reaching 2 to 3 centimeters in length that are typically rounded at one end and pointed at the other. There is also an unusual, spongy core encasing the seeds that should be removed prior to eating the fruits. Breadfruit can only be consumed raw when the fruits are mature and have a soft texture. The fruits are primarily cooked before consumption and release a sweet and fragrant aroma reminiscent of freshly baked bread, earning them their bread-based moniker. Cooked young Breadfruit has a vegetal, green flavor similar to artichoke, while mature Breadfruit has a mild and subtly sweet, potato-like taste.
*Seasons/Availability:
Breadfruit is available year-round in tropical climates.
*Current Facts:
Breadfruit, botanically classified as Artocarpus altilis, is a tropical species belonging to the Moraceae family. The fruits grow on large, fast-growing trees, reaching 12 to 26 meters in height, and are one of the tallest fruit-producing trees in existence. A single Breadfruit tree matures in 3 to 5 years and can grow 50 to 200 fruits annually, often equating to 204 kilograms of edible flesh used as a food source among communities worldwide. Breadfruit is an ancient crop that has been domesticated over time to create hundreds of varieties grown throughout the tropics. The species is favored for its edible fruits traditionally prepared like starches, providing a nutrient-dense meal with satiating properties. Worldwide, Breadfruit is known by many names, including Fruta de Pan in Spanish, Sa-Ke in Thailand, Ulu and Tree potato in Hawaii, Suku or Sukun in Malaysia, Rimas in the Philippines, Panapen in Puerto Rico, Pan de Ano in Venezuela, Mazapan in Guatemala, Arbor de Pan in French, and Pao de Massa or Fruta Pao in Portuguese. In the modern day, scientists are extensively studying Breadfruit as a nutritious food source to reduce starvation. Breadfruit trees will produce edible fruits for decades, and the fruits are traditionally cooked in a wide array of sweet and savory preparations. The trees are also used for their leaves in natural medicines, wood as construction material for furniture, surfboards, and canoes, latex sap as a water sealant, and bark as a natural cloth.
*Nutritional Value:
Breadfruit is a source of antioxidants to protect the cells from oxidative stress and damage caused by free radicals and contains complex carbs and complete protein, meaning it has all nine essential amino acids. The flesh is also gluten-free and provides vitamin C to strengthen the immune system, calcium to build strong bones and teeth, potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and other nutrients, including iron, B vitamins, niacin, phosphorus, vitamin A, and magnesium. In the Caribbean, Breadfruit leaves are incorporated into natural remedies to reduce spleen swelling, lower blood pressure, and soothe the digestive tract. The leaves are also burned into ash and applied topically to calm skin infections.
*Applications:
Breadfruit can be consumed raw when ripe, but the flesh is primarily cooked to develop a richer flavor and softer consistency. In cooked preparations, Breadfruit can be used at any stage of maturity and is traditionally peeled, sliced into sections, cored, and prepared similarly to starches. The flesh can be boiled or steamed and added to pasta salads, mashed with coconut milk or garlic and oil as a side dish, incorporated into pancake batter, or stirred into dips. Breadfruit can also be boiled and diced into a ceviche-like dish known as poisson cru in Tahiti, baked and sliced into chips, cooked into a variation of French fries, added to curries, soups, and stews, or incorporated into casseroles, burritos, rice-based dishes, and falafel. Try baking, dicing, and stuffing small pieces of Breadfruit into egg rolls, wontons, and lumpia, or boiling the flesh, mixing it with coconut oil, and using it like dough for tamales or pizza. In Malaysia, Breadfruit is dipped in batter and fried, served as an afternoon snack with tea. In Guam, the flesh is cooked, mashed into a paste, spread thinly, and dried in the sun to make fruit leather. This chewy dish is traditionally wrapped in leaves for extended storage and will last for several months to years, depending on the preparation method. Beyond savory preparations, Breadfruit can be added to cake, pie, pudding, and malasada recipes, frozen into ice cream, or cooked and combined with a mixture of sugar cane, coconut milk, and condensed milk. Breadfruit pairs well with fruits such as coconut, kiwi, starfruits, bananas, apples, and passion fruit, aromatics including ginger, garlic, onions, and shallots, and spices such as turmeric, coriander, cumin, and smoked paprika. Whole, unopened Breadfruit should be immediately consumed when ripe for the best quality and flavor. The fruits have a short shelf life and will keep for a few days in a cool, dark place. Once mature, Breadfruit can be stored in the refrigerator for a day or two to extend its shelf life.
*History and cultivation:
The breadfruit has been cultivated in the Malay Archipelago (where the species is held to be indigenous) since remote antiquity. From this region it spread throughout the tropical South Pacific region in prehistoric times. Its introduction into the New World was connected with the memorable voyage of Capt. William Bligh in HMS Bounty, a voyage recommended by Capt. James Cook, who had seen the breadfruit in the Pacific islands and considered that it would prove highly useful as a foodstuff for slaves in the West Indies. After the failure of Bligh’s first voyage, a second resulted in the successful establishment of the tree in Jamaica, where it failed to live up to expectations because the slaves preferred plantain bananas.
Numerous varieties are cultivated in the Pacific islands, but many of these have not been introduced to tropical America. The tree cannot tolerate frost and has not been successfully grown even in the southernmost parts of Florida. In the West Indies and on the American mainland from Mexico to Brazil, the breadfruit tree is grown in dooryards, and the fruit is sold at market. Seedless forms are propagated by means of root suckers or root cuttings.
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