Breadfruit

Tropical fruit used as a staple food in many cultures

Breadfruit on the tree

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines. It is a staple food in many tropical regions.

Description

Breadfruit trees grow to a height of 21 meters (70 feet). The large, thick, dark green leaves are deeply cut into pinnate lobes. The trees produce a large, round, green fruit with a rough surface. The fruit is rich in starch and can be cooked and eaten at all stages of maturity.

History and Cultivation

Breadfruit has been cultivated for thousands of years. It was spread by Austronesian peoples throughout the Pacific Ocean, as shown in the

Chronological dispersal of Austronesian people across the Pacific

.

The plant was introduced to the Caribbean in the late 18th century by Captain William Bligh, who transported it from Tahiti to the Caribbean on the HMS Bounty. Today, breadfruit is grown in over 90 countries.

Culinary Uses

Breadfruit is a versatile food that can be roasted, baked, fried, or boiled. It is often used in dishes similar to potatoes. In the Philippines, it is known as "kolo" and is often sliced and fried, as shown in

Kolo (breadfruit) slices, Philippines

. In the Caribbean, breadfruit is commonly fried, as depicted in

Fried breadfruit

. It is also used in soups and stews.

Nutritional Value

Breadfruit is a good source of carbohydrates and dietary fiber. It also contains vitamins such as vitamin C and minerals like potassium.

Cultural Significance

Breadfruit holds cultural significance in many Pacific Island communities. It is often associated with traditional ceremonies and is considered a symbol of abundance and fertility.

Also see

• Jackfruit
• Mulberry
• Austronesian peoples
• Tropical agriculture