Breadfruit FAQs
About the size of a grapefruit, breadfruits have a striking texture to their rind. Similar to jackfruit, breadfruits have dull, spiky bumps all over the fruit. As breadfruits mature, the color of their peel changes. They begin as bright, verdant green fruits with a bumpy rind. A ripe breadfruit will mature into yellowish green color with a more relaxed, smooth peel. Inside, the flesh is white to pale yellow.
There are many varieties of breadfruit and not all of them have seeds. When they do, breadfruits have dark, oval shaped seeds that are pointy at one end. The seeds are usually roasted and seasoned for peak tastiness.
Breadfruit (Artocarpus altilis), is a botanical fruit and a culinary vegetable. Maybe that’s why this delicious and versatile fruit is a staple ingredient in tropical cuisines throughout the world. Cooked breadfruit has a flavor that’s similar to, well, bread. Breadfruit is a more savory fruit that is starchy and potato-like with a flavor to match.
Breadfruit grows natively in tropical regions around the world, and is believed to be native to The Philippines and New Guinea. There are a variety of breadfruit species that grow in Pacific Island regions including Hawaii in the US, and Southeast Asia in Indonesia and Malaysia and the Philippines. Breadfruit is also grown across South Asia in Sri Lanka, India and Seychelles, as well as the Caribbean and Latin America including Belize, Puerto Rico, the Dominican Republic, Barbados and Jamaica.
Breadfruit grows on lush trees (Artocarpus altilis) that can reach over 80 feet high that produce fruit year round. The tree has uses outside of the fruit it produces, and is prized for its latex and timber.
As breadfruits mature, the color of their peel changes. They begin as bright, verdant green fruits with a bumpy rind. A ripe breadfruit will mature into yellowish green color with a more relaxed, smooth peel. Inside, the flesh is white to pale yellow.
Those who love breadfruit know that ripe breadfruit is best for flavor and texture. A ripe breadfruit will be somewhat smooth and yellowish in color, with a weighty feeling in your hand. Immature breadfruit skin is bright green with a firm, bumpy rind texture.
Breadfruit is most classically prepared by baking, boiling, steaming and frying. It has an inedible peel that’s sometimes kept intact while cooking. This is a versatile ingredient used in soups, curries, meat and seafood dishes, or served cold in salads and snacks. Occasionally breadfruit is first cooked, then mixed with hearty liquids like milk, cream made from dairy, nuts or oats. From there, breadfruit can be enjoyed in soft drinks and cocktails.
Raw, unripened breadfruit must be cooked before consuming. Once breadfruit is moderately to fully ripe, it can be consumed raw.
Yes, breadfruit’s small seeds are edible. There are many varieties of breadfruit and not all of them have seeds. When they do, breadfruits have dark, oval shaped seeds that are pointy at one end. The seeds are usually roasted and seasoned for peak tastiness.
Breadfruit grows natively in tropical regions around the world, and is believed to be native to New Guinea. There are a variety of breadfruit species that grow in Pacific Island regions including Hawaii in the US, and Southeast Asia in Indonesia and Malaysia and the Philippines. Breadfruit is also grown across South Asia in Sri Lanka, India and Seychelles, as well as the Caribbean and Latin America including Belize, Puerto Rico, the Dominican Republic, Barbados and Jamaica.
Breadfruit grows on lush trees (Artocarpus altilis) that can reach over 80 feet high that produce fruit year round. The tree has uses outside of the fruit it produces, and is prized for its latex and timber.
A staple food in many cuisines, breadfruit is packed with nutritional benefits. It is high in fiber, protein, potassium and vitamins.
Breadfruit Nutrition (100g)
- Calories: 103
- Protein: 1g
- Carbohydrates: 27g
- Fiber: 5g
- Sugars: 11g
- Calcium: 17mg
- Magnesium: 25mg
- Phosphorus: 30mg
- Potassium: 490mg
- Sodium: 2mg
- Vitamin C: 29mg
Read more nutritional information about breadfruit from the United States Department of Agriculture (USDA).
Breadfruit trees produce fruit year round, and peak seasons can vary greatly by region. In Hawaii, the season typically lasts from July through February.
With it’s potato-like flavor and texture, breadfruit goes into a vast array of dishes. Breadfruit is a staple ingredient in tropical cuisines throughout the world and is most commonly used in soups, curries, meat and seafood dishes, or served cold in salads and snacks. Occasionally breadfruit is first cooked, then mixed with hearty liquids like milk, cream made from dairy, nuts or oats. From there, breadfruit can be enjoyed in soft drinks and cocktails.
Cooked breadfruit has a flavor that’s similar to, well, bread. Breadfruit is a more savory fruit that is starchy and potato-like with a flavor to match.
Breadfruit is most classically prepared by baking, boiling, steaming and frying. It has an inedible peel that’s sometimes kept intact while cooking. This is a versatile ingredient used in soups, curries, meat and seafood dishes, or served cold in salads and snacks.
One of the most popular ways to drink breadfruit is in breadfruit punch. Like other breadfruit beverages, the fruit is first cooked, then mixed with hearty liquids like milk, cream made from dairy, nuts or oats. From there, breadfruit can be enjoyed in soft drinks and cocktails.
Fresh breadfruit can be stored in a cool, dry place for a short period of time, about two days.
To keep your breadfruit fresher for longer, store in a sealed container in the refrigerator for up to four or five days. Big breadfruit fans will sometimes submerge the whole fruits in water in the refrigerator for even longer shelf life.
Breadfruit freezes easily, but the texture of the fruit can change. Store breadfruit in the freezer for up to three months.
There are traditions, particularly throughout the Pacific, where preserving breadfruit through fermentation is very common.
Unfortunately, this is one fruit you probably shouldn’t share with your best tail-wagging buddy. Dogs should not eat breadfruit because it contains natural substances that can be very irritating to your pup’s digestive system. Your FruitStand fam encourages you to clear the safety of any new fruits or veggies with your veterinarian before offering them your pooch.
Even though breadfruit fruit is light in color. if it comes in contact with light colored fabrics it can leave a brownish stain. Spot treat the stain with a cleaner that’s safe for that fabric to keep a mark from setting in.
In life, a little fruit must fall. If you drop a bit of breadfruit on your clothing, table cloth or napkins, first treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can.
Breadfruit, durian and jackfruit can be confusing when you’re new to these special fruits. After all, they’re large, lumpy and tropically delicious! Of the three, breadfruit is the smallest and does not have a powerful aroma.
All three have beautifully textured rinds that protect the fruit pods inside, but breadfruit’s spikes are more rounded and dull than the prickly durian.
Raw, unripened breadfruit must be cooked before consumption, whereas the other two can be enjoyed raw when unripe. Breadfruit is known to be the least sweet of the three fruits, and is typically cooked into savory and spicy recipes.
Breadfruit has a short shelf life and can begin to spoil quickly once it’s sliced open. Prevent lingering aromas of breadfruit in your home by preparing the fruit in a well ventilated and clean workspace. Discard or compost any spoiled breadfruit right away, then clean any surface areas with hot, soapy water or kitchen cleaner.