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 â€“ 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.