With a taste and texture similar to potatoes, breadfruit is used in a wide variety of dishes. A common ingredient in soups, curries, meat and seafood dishes, or served cold in salads and snacks around the world, breadfruit is a staple of tropical cuisines. On occasion, cooked breadfruit is combined with hearty liquids like milk made from dairy, nuts, or oats to create a filling drink. After that, breadfruit can be savored in cocktails and soft drinks.
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The bumpy peel is thin and easily removed from the firm breadfruit flesh with a sharp knife if you’ve ever cut a pineapple or melon in half. Whatever way you cut it, breadfruit is fantastic for snacks, salads, skewers, fries, and a myriad of other uses.
The most traditional methods for preparing breadfruit flesh include baking, boiling, steaming, and frying. It has an inedible peel, which is occasionally left on while cooking. When breadfruit varieties do have seeds, the dark, oval seeds can be cooked and eaten. Roasted breadfruit seeds are especially delicious. Unripe breadfruit must be cooked in order to be eaten because it is inedible raw. Breadfruit can be eaten raw once it is moderately to fully ripe.
Breadfruits, which range in size from a cantaloupe to a football, have bumpy skin similar to jackfruit. When a breadfruit is fully ripe, it will change from being bright green and very bumpy to being yellowish with a more relaxed, smooth peel. Inside, the ripe flesh is white to pale yellow. Fans of breadfruit are aware that when fully ripe, they have their best flavor and texture. A ripe breadfruit will feel weighty in your hand and be somewhat smooth and yellowish in color.
Breadfruit used to be one of the most significant fruit staples in the Pacific islands. For many years, the introduction of European foods diminished its significance, but it is currently regaining popularity. If a tree has been properly pruned and trained low, picking breadfruit is simple. However, many trees have not been restrained, which makes harvesting breadfruit a little more difficult. In either case, a breadfruit harvest is worth the effort. Learn how to pick and harvest breadfruit by reading on.
Simply cut or twist the fruit from the branch if it is within easy reach. The fruit should then be turned upside down so that the stem’s cut latex can bleed.
Extremely tropical regions are where you can find breadfruit growing and for sale. The location and variety of the tree where the breadfruit is being harvested are grown With two or three main fruiting periods, the tree bears fruit fairly consistently in the South Seas. Fruit ripens in the Marshal Islands between May and July or September, and in the French Polynesian islands between November and April and once more in July and August. The fruit is marketed in Hawaii from July to February. In the Bahamas, harvesting breadfruit occurs from June to November.
Use a ladder and a sharp knife, a scythe, or a long pole with a sharp, curved knife taped to it if the fruit is higher up. To prevent the fruit from being damaged, either have a partner ready to catch the fruit as it falls into a cushioned box or even a pillow, or attach a basket or net to the end of the cutting tool. Once more, invert the fruit to allow the fruit’s sap to flow.
Fruit that is ripe and flavorful at its best will turn yellow, occasionally brownish, and frequently have a lot of old sap on it. That is, if it hasn’t already dropped from the tree. Picking breadfruit successfully requires doing so just before it becomes this ripe. Bruised or damaged fruit will fall to the ground.
It is a low GI food
This 2009 study listed boiled breadfruit, boiled legumes and rice flour roti as low glycemic index foods. And a more recent study from 2020 found breadfruit flour is gluten free, nutrient dense and falls into the low glycemic index category.
An interesting 2015 study found a wide variety of essential amino acids in several breadfruit varieties. These amino acids include ketogenic amino acids like phenylalanine, leucine and isoleucine (which are not converted to glucose in the body). The study found breadfruit had higher quality proteins when compared to other staples like corn, wheat, rice, potatoes, and peas.
By the way, the production of melanin, dopamine, adrenaline, and noradrenaline requires phenylalanine. Leucine is used by the muscles. Isoleucine helps the immune system, wound healing, and more.