Country of Origin: New Guinea
Class / Quality: Cat 1
Average Weight: 1500 Grams

Introduction

As the name implies, cooked breadfruit has a similar texture to freshly baked bread…mmm. This fruit is very rich in starch, making it a great addition to savoury dishes and a staple food in many cultures. As well as being an excellent dinner addition, breadfruit has actually been used as a building material in the tropics!

 

History

The history of breadfruit takes us to New Guinea and the Indo-Malay region – this is where the fruit originated. Voyaging islanders then spread breadfruit throughout the Pacific, until it finally reached Europe in the late 1500s. 

Regions

Breadfruit trees are predominantly grown in tropical regions, such as the Caribbean, Central America, and northern South America.

 

Flavours & Texture

Breadfruit has a similar texture to fresh-baked bread – hence its name! When cooked, the starch-rich breadfruit can taste like potatoes. Riper varieties are sweeter due to the starch converting to sugar.

Prepration

Unripened breadfruit must be cooked before eating, but very ripe or overripe breadfruit can be eaten raw. If eating breadfruit alone or in dishes, a good way to prepare it is steaming. You can also pan-fry or deep-fry breadfruit like a potato. 

Nutritional Value

Breadfruit is rich in fibre, protein, magnesium, and potassium.

Calories per 100 g	103
Fat	0
Carbohydrates	27
Fibre	4.9
Protein	1.1