BREADFRUIT

Common Name: Breadfruit
Vernacular Name: Sukan, Ulu
Botanical Name: Artocarpus altilis
Specimens From: Malaysia
Specimens Weight: 940 gm [2 lb 1.2 oz]

Breadfruit is likely to be native to Malesian and Western Micronesia. It later spread to the rest of the Pacific Islands and also to most tropical countries.

The fruit is usually ovoid or round shape, bigger than a large grapefruit or about the size of a small pomelo. When unripe, the rough rind is green and hard and the interior is white. When fully ripe, it will turn greenish-yellow, softer and creamy yellow on the inside with a sweet fragrant. Most cultivars are seedless.

Breadfruit can be eaten raw as a dessert when it is ripe and it can be very filling! But it is more popular when in its unripe stage. It is a stable food in several places, especially in the Pacific Islands. Similar to the potato and the sweet potato, they are rich in starch. Often used as a vegetable as it can be steamed, boiled, baked, fried or roasted. It is so versatile that it can be cooked with other vegetables or even fish or meat.

Breadfruit, Steamed

It can be roasted whole, on a outdoor opened fire. Peel it only when is is done. Or discard the skin, core and seeds [if there's any] and chopped it into cubes. I prefer steaming as it is the healthiest way. Add salt, pepper, olive oil, margarine, mayonnaise or whatever you like to taste. Think of it as a replacement for the potato and eat it the same way as you always do.


Fruit: Breadfruit; Artocarpus altilis; Moraceae.


Other fruit in the same family: Cempedak


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