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Breadfruit, Breadfruit

They were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. They are very rich in starch, and before being eaten they are roasted, baked, fried, or boiled. When cooked the taste is described as potato-like, or similar to fresh baked bread (hence the name).Because breadfruit trees usually produce large crops at certain times of the year, preservation is an issue. One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste. So stored, the product may last a year or more, and some pits are reported to have produced edible contents more than 20 years later. Balick, M. & Cox, P. (1996). Plants, People and Culture: The Science of Ethnobotany. New York: Scientific American Library HPHLP, p.85 Fermented breadfruit mash goes by many names such as mahr , ma , masi , furo , and bwiru , among others. Most breadfruit varieties also produce a small number of fruits throughout the year, so fresh breadfruit is always available, but somewhat rare when not in season.

Whole fruits can be cooked in an open fire, then cored and filled with other foods such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so that the flavor of the filling permeates the flesh of the breadfruit.

It has an average amount of vitamin C (20mg/100g) and small amounts of minerals (potassium and zinc) and thiamin (100 g). Nutrition Facts for Breadfruit [1] Breadfruit was widely and diversely used among Pacific Islanders.

The Breadfruit Institute Its wood pulp can also be used to make paper, called breadfruit tapa.

Loebel-Fried, C. (2002) Though they are widely distributed throughout the Pacific, many breadfruit hybrids and cultivars are seedless or otherwise biologically incapable of naturally dispersing long distances.

Source: Wikipedia > Breadfruit