Traditional Crop of the Month: breadfruit

Breadfruit

Artocarpus altilis: beta (Vanuatu); bia, bulo, nimbalu (Solomon Islands); kapiak (Papua New Guinea); mei, mai (Federated States of Micronesia, Kiribati, Marshall Islands, Marquesas, Tonga, Tuvalu); rimas (Philippines); ‘ulu (Hawaii, Samoa, Rotuma, Tuvalu); sukun (Indonesia, Malaysia); uto, buco (Fiji) 

Description

Breadfruit is a highly diverse (over 120 known varieties) tropical fruit tree growing to heights of 9 to 18 metres with large (20-90 cm long) dark green leaves. It begins to bear fruit after about six years and remains productive for over 50 years. The fruit ranges from 9 to 45 cm in length and from 5 to 30 cm in diameter and weighs up to 6 kg. It is green at first, turning yellowish-green as it develops and finally turns yellow or yellow-brown when ripe and can be seedless, depending upon the variety. The flesh is soft, sweet, creamy, and eaten raw or cooked. The tree produces a sticky sap (latex) when cut, which is used as glue or medicinally. This sap is often drained from the fruit during harvesting.

Breadfruit is a staple crop of the Pacific region, grown for its starchy fruit. It shares the same family, Moraceae, with the African breadfruit (Treculia africana), which is grown for the seeds.

Traditional methods of preparing breadfruit include baking in ground ovens or roasting over hot coals. The fruit is fermented by burying it in layers between leaves, mixed with coconut cream, and baked into sour bread. Today, the fruit is also baked, steamed, or fried while grated breadfruit is often used instead of wheat flour.

Where it is found

The species originated in Oceania, and is grown across the Pacific region. It is now found in many countries in tropical zones across the world, including in Africa, Australia, South America, South and Southeast Asia. 

How to eat it

Breadfruit pastry

1 ripe breadfruit, ½ teaspoon salt, 2 tablespoons butter, flour

Wash the breadfruit well and prick with a fork. Roast on an open fire or bake in a oven at 180°C or 350°F until soft, about 1 hour. Remove the skin, seeds, and dark spots. Sieve the breadfruit while still hot. Measure 2 cups of breadfruit into a bowl. Mix in salt and butter. Form into a smooth ball and knead lightly on a floured board. Shape the pastry into a pie dish using fingers and a glass. The pastry is like a crumb pastry. Prick with a fork. Bake in a moderately hot oven (200°C or 400°F) for 12 to 15 minutes. Fill with a savoury filling of your choice. (4-6 servings)

References

Jones, A. M. P., Murch, S. J., Wiseman, J., & Ragone, D. 2013. Morphological diversity in breadfruit (Artocarpus, Moraceae): insights into domestication, conservation, and cultivar identification. Genetic Resources and Crop Evolution 60(1): 175-192. 

Jones, A. M. P., Ragone, D., Aiona, K., Lane, W. A., & Murch, S. J. 2011. Nutritional and morphological diversity of breadfruit (Artocarpus, Moraceae): Identification of elite cultivars for food security. Journal of Food Composition and Analysis, 24(8), 1091-1102. 

Jones A.M.P., D. Ragone, N.G. Tavana, D.W. Bernotas, and S.J. Murch. 2011. Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century. Ethnobotany Research & Applications 9:129-149. 

NewCROPTM the New Crop Resource Online Program. Breadfruit. Purdue University Center for New Crops and Plant Products. 

Ragone, D. 2006. Artocarpus altilis (breadfruit), ver. 2.1. In: Elevitch,