Breadfruit

Breadfruit (Artocarpus Altilis) is a member of the moraceae (fig) family. The scientific or Latin name is derived from Greek (artos = bread, karpos = fruit) and Altilis = 'fat'.

What is it:

• It is a fruit native to the Malay Peninsula and Western Pacific Islands.
• Breadfruit is a staple food in many tropical regions.

Benefits:

• Breadfruit is a versatile crop and the fruit can be cooked and eaten at all stages of maturity.
• It is an important staple food in the Pacific region, parts of the Caribbean
  and other tropical regions where it is mainly grown as a subsistence crop in home gardens or small farms.
• It is an excellent dietary staple and compares favorably with other starchy staple crops
  commonly eaten in the tropics, such as taro, plantain, cassava, sweet potato and white rice.
• Carbohydrates are the main source of energy with low levels of protein and fat and a
  moderate glycemic index.
• It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of thiamin, riboflavin, niacin and iron.
• Some varieties contain small amounts of folic acid. Yellow-fleshed varieties can be a good source of provitamin A carotenoids.
• The seeds are edible and can be boiled, roasted, or ground into meal.
• They resemble chestnuts in flavor and texture.
• They are a good source of protein and minerals.

Buying and Storing:

• Good quality breadfruit will be hard, evenly coloured and heavy for its size. The colouring will be green and the skin develops brown speckles when ripe.
• Soak raw cut flesh in cold water before using

Taste:

• When cooked, the taste is described as potato-like, or similar to fresh baked bread-hence the name.

Aroma:

• The fruit has a starchy texture and fragrance that is reminiscent of freshly baked bread, when baked or roasted.

Preparation:

• Usually roasted, baked, fried or boiled.
• Breadfruit can be eaten once cooked or can be further processed into a variety of foods.
• A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves.
• Whole fruits can be cooked in an open fire, then cored and filled with other foods such as coconut milk, sugar and butter, cooked meats, or other fruits.
• the filled fruit can be further cooked so that the flavour of the filling permeates the flesh of the breadfruit.

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