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| Breadfruit Arctocarpus altilis (Image: caribfruits) |
Breadfruit is made from wheat flour, but residents on certain islands in the South Pacific consume breadfruit harvested directly from trees.
The breadfruit tree is a woody, evergreen member of the Moraceae family. It typically grows over 10 meters tall, with some specimens reaching heights of 40-60 meters. The tree has a massive trunk with dense foliage, and its large, beautiful leaves come in three distinct colors. Locals often use these leaves to create beautiful hats. Both male and female flowers are found on the same tree. The female flowers grow in clusters and are spherical in shape. The fruit develops along the trunk from the base to the top. Each fruit forms from a cluster of flowers, varying in size, with some as large as a soccer ball and others as small as an orange; the heaviest fruit can weigh around 20 kg. The fruiting season is quite lengthy, lasting from November to July of the following year. Each tree can produce fruit three times a year, yielding delicious, seedless fruit with a unique taste and aroma. A single tree can produce fruit for 60-70 years.
The nutritional value of breadfruit is quite rich, containing a lot of starch, high in vitamins A and B, and low in protein and lipids. The ripe fruit is harvested, roasted, and is ready to eat once it turns golden brown. Roasted breadfruit is soft, fluffy, and has a sweet and slightly tangy flavor, somewhat reminiscent of bread. Additionally, breadfruit can be made into fruit juice and used for brewing alcohol.
Breadfruit is an essential staple food for the local population. Every household plants it, with each breadfruit tree capable of sustaining 1-2 people.
The breadfruit tree is widely distributed across regions including India, Sri Lanka, Brazil, Africa, Guangdong, and Taiwan.
Breadfruit Arctocarpus altilis (Image: ctahr.hawaii)
