Breadfruit
Breadfruit is starchy with a mild, potato-like flavor when cooked, offering a creamy texture that soaks up flavors beautifully. Its versatility makes it an excellent option for both savory and sweet dishes.
Where it comes from
Indigenous to the South Pacific, breadfruit has been cultivated for thousands of years, playing a crucial role in local diets and agricultural practices as a sustainable food source.
In the kitchen
Breadfruit can be roasted, fried, or pureed, serving as a hearty base for many dishes. Its ability to absorb spices makes it a great canvas for bold flavor profiles.
Across cuisines
Breadfruit — Saint Vincent's national fruit and the roasted half of roasted breadfruit and jackfish, the national dish. Source: Wikipedia (Saint Vincent cuisine).
Breadfruit — the starch at the bottom of oil down, the national one-pot, soaking up the coconut-turmeric broth. Source: Wikipedia (Oil down).
Breadfruit (ulu) — Samoan everyday starch, baked in coals, boiled, or roasted whole in the umu earth oven.
Nutrition (per 100g)
FoodB-derived; record mapping unavailable.
