Publisher's Synopsis
The tropical tree fruit known as breadfruit, scientifically known as Artocarpus altilis, originated in the South Pacific. The mulberry and jackfruit trees are members of the Moraceae family. The fruit gets its name from the starchy feel it takes on when cooked-think freshly made bread. Breadfruit has long been a mainstay in many tropical places as a result of its adaptability and nutritional value.
Breadfruits are characterized by the following:
- Visual Characteristics: The fruit is usually round or oval in shape, big, and green. The surface of the skin is uneven and coarse.
- Breadfruit, when cooked, takes on a starchy, bread-like consistency. You may cook it in a variety of ways: roast, boil, fry, or bake.
- Flavor: Breadfruit is great for a wide range of recipes because its flavor is subtle and neutral. Use it in anything from sweet to savory recipes.
- Breadfruit is rich in fiber, complex carbs, and a number of vitamins and minerals, according to its nutritional profile. The protein content is moderate, and the fat amount is modest.
- Soups, stews, curries, and even desserts can benefit from the addition of breadfruit to their recipes. Slice it thinly and fry it to make chips or use it in place of potatoes in recipes that call for potatoes.
- Tropical and subtropical environments are ideal for growing breadfruit trees. Locations with mild temperatures and enough of rainfall are ideal for growing them.
Throughout history, breadfruit has played a crucial role in the diets of numerous tropical islands and other regions. The trees are highly prized for their abundant food production with little maintenance. The low care needs and high output of breadfruit make it an eco-friendly and sustainable crop.
