Breadfruit

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Breadfruit

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) originating in the South Pacific and that was eventually spread to the rest of Oceania. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century, and today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa.

Pronunciation

Breadfruit is pronounced as /ˈbrɛdfruːt/.

Etymology

The term "breadfruit" comes from the texture of the cooked fruit, which has a potato-like flavor, similar to freshly baked bread.

Description

Breadfruit trees grow to a height of 26 m (85 ft). The large and thick leaves are deeply cut into pinnate lobes. All parts of the tree yield latex, a milky juice, which is useful for boat caulking.

The trees are monoecious, with male and female flowers growing on the same tree. The male flowers emerge first, followed shortly afterward by the female flowers. The latter grow into a synconium, which is a type of multiple fruit.

Uses

Breadfruit is a staple food in many tropical regions. They were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances.

Breadfruit are very rich in starch, and before being eaten, they are roasted, baked, fried, or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to fresh-baked bread.

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