The fruit of a tree (Artocarpus incisa) found in the islands of the Pacific, esp. the South Sea islands. It is of a roundish form, from four to six or seven inches in diameter, and, when baked, somewhat resembles bread, and is eaten as food, whence the name.
Breadfruit was also introduced to Jamaica from its native Tahiti in 1793 by the infamous Captain Bligh. Breadfruits are not edible until they are cooked, and they can be used in place of any starchy vegetable, rice, or pasta. Breadfruit is picked and eaten before it ripens and is typically served like squash—baked, grilled, fried, boiled, or roasted after being stuffed with meat. The breadfruit we had at Whitfield Hall had been roasted and frozen, then thawed and fried, and we were advised that we should not judge breadfruit from that example. We had an opportunity to sample “real” breadfruit at Faiths Pen, but I can't say I liked it much better. It was indeed bready but rather flavorless and dry; perhaps if it had been served with meat (soaking up the juices) or with a dollop of syrup or other sauce… bun A favorite Easter dish, bun is a spicy bread eaten with cheese. The hikers stopped at a small grocery store for bun and cheese on their way to Whitfield Hall.
The breadfruit was originally grown in South Seas – being a native of Polynesia. It was brought to Jamaica in 1793 by English sea captain William Bligh to ease the effects of a drought on the island. The breadfruit tree bears in great abundance, usually producing two crops a year. The breadfruit is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and potato-like flesh. It is eaten either boiled (in soups) or roasted. To obtain a delicious smoky flavor, roast the breadfruit over glowing characoal, or under a hot grill.
native to Pacific islands and having edible fruit with a texture like bread
round seedless or seeded fruit with a bread-like texture; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts
Of the "Mutiny on the Bounty" fame, was brought to the Caribbean from the South Seas and quickly became a starchy vegetable staple of that region for its sustenance as a starchy vegetable. When breadfruit is green it is similar to a potato. When cooked slightly ripe, its taste is extremely starchy and almost yeast flavored, reminiscent of partially cooked bread.
This ruggerball-shaped fruit is a popular staple in Sri Lanka. This maybe boiled and enjoyed with a side dish of coconut sambol or sliced very thinly, fried and either sprinkled with salt and chili powder or drizzled with sugar syrup.
The exterior of these melon-sized round fruits is covered with hundreds of scaly bumps. Unripe, they are green and their flesh resembles a potato--hard, white, and starchy. Like plantains, breadfruit is used in savory and sweet dishes according to its ripeness. At the hard stage it is used in savory dishes and cooked like a potato or sweet potato. When slightly ripe, the outside is partly green. Baked at this stage, its flesh is slightly sticky, somewhat fruity, but spongy like bread. When ripe, the exterior is tender and brownish, and the flesh is creamy and sticky but still starchy and rather bland in flavor.
Breadfruit was also introduced to Jamaica from its native Tahiti in 1793 by the infamous Captain Bligh. The breadfruit is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and potato-like flesh. Breadfruit are not edible until they are cooked and they can be used in place of any starchy vegetable, rice or pasta. Breadfruit is picked and eaten before it ripens and is typically served like squash--baked, grilled, fried, boiled or roasted after being stuffed with meat. It's even been known to turn up in preserves or in a beverage.
This fruit is native to the Pacific. The fruit is up to ten inches in diameter and it has a bumpy green skin and a bland cream-colored center. Breadfruit can be baked, grilled, fried, or boiled, and served as a sweet or savory dish.
The Breadfruit (Artocarpus altilis), Malayalam: kada-chakkai, Hawaiian: ‘ulu, Indonesian: sukun Tagalog: kolo, Spanish (Puerto Rico): pana; is a tree and fruit native to the East Indian Ocean and western Pacific Ocean islands. It has also been widely planted in tropical regions elsewhere. It was collected and distributed by Lieutenant William Bligh as one of the botanical samples collected by HMS Bounty in the late 18th century, on a quest for a cheap high-energy food source for British slaves in the West Indies.
