Breadfruit is a savory, starchy fruit with a bready, potato-like flavor to match! Also known by its botanical name, Artocarpus altilis, breadfruit is a satisfying staple ingredient in tropical cuisines throughout the world. Word around FruitStand is that once you try breadfruit, you’ll never know what you did without it!
Between the size of a cantaloupe and a football, breadfruits are covered in bumpy skin that’s reminiscent of a jackfruit. A ripe breadfruit will mature from bright green and very bumpy into yellowish color with a more relaxed, smooth peel. Inside, the ripe flesh is white to pale yellow. Fans of breadfruit know that they reach peak flavor and texture when fully ripe. A ripe breadfruit will be somewhat smooth and yellowish in color, with a weighty feeling in your hand.
Breadfruit flesh is most classically prepared by baking, boiling, steaming and frying. It has an inedible peel that’s sometimes kept intact while cooking. Not all varieties of breadfruit have seeds, but when they do, the dark, oval seeds are edible when cooked (and are particularly delicious when roasted!). Raw, unripened breadfruit is inedible and must be cooked before consuming. Once breadfruit is moderately to fully ripe, it can be consumed raw.
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 made from dairy, nuts or oats for a satisfying beverage. From there, breadfruit can be enjoyed in soft drinks and cocktails.
How to prepare your breadfruit will depend on the recipe you’re using. Here are the most common ways to prepare breadfruit for all kinds of dishes.