Breadfruit is one of the highest-yielding food plants in the world, with a single tree producing up to 200 or more grapefruit-sized fruits per season, requiring limited care. Breadfruit trees grow to a height of 26 m (85 ft.).
The flesh of the breadfruit has a nice fragrance and a sweet taste.
Breadfruit is a staple food in many tropical regions.
It is related to other exotic fruits like breadnut, jackfruit, figs and mulberries.
It has hundreds of varieties and thousands of names depending on geographical location.
Breadfruit is cultivated in 90 countries, throughout South and Southeast Asia, the Pacific Islands, the Caribbean, Central America and Africa.
Breadfruit can be considered a tropical potato with a potato-like texture.
Breadfruit is touted by many as a super food, with untapped health benefits.
Breadfruit is 71% water, 27% carbohydrates, 1% protein and trivial amount of fat.
Both ripe and unripe fruits have culinary uses, but unripe breadfruit is cooked before consumption.
There are many uses and ways to prepare breadfruit for consumption: roasted, steamed, boiled, fried, baked, or cooked on the stove.
Breadfruit can be processed into gluten-free flour.
Gluten-free breadfruit flour can be substituted for allergen wheat flour in many bread products, pastas, pastries, noodles, etc.
Breadfruit is high in carbohydrates and a good source of antioxidants, calcium, carotenoids, copper, dietary fiber, energy, iron, magnesium, niacin, omega 3, omega 6, phosphorous, potassium, protein, thiamine, vitamin A and vitamin C.
The male breadfruit is highly effective at repelling mosquitoes and other insects.
The wood is light, flexible and resists termites. All parts of the tree yield latex, which is useful for boat caulking.