The breadfruit

The origins and history of breadfruit

Breadfruit has traveled extensively since its discovery, closely tied to the history of navigation in the Pacific. It was the Austronesian peoples, famous for their navigation skills, who spread breadfruit across Oceania during their exploration voyages and colonization. This spread to other regions of the world occurred thousands of years ago, long before the arrival of Europeans in the region. However, it was in the 18th century that breadfruit was introduced to the Caribbean, particularly to Jamaica, with the idea of providing a cheap food source for slaves working on plantations. In fact, the famous mutiny on the HMS Bounty in 1789 took place during a voyage undertaken to transport breadfruit plants from the Pacific islands to the Caribbean.

The breadfruit tree is imposing, very imposing indeed, it can reach 20 to 30 meters in height! Quite something! Its large leaves are uniquely and distinctly shaped. The fruit itself is large and spherical, with a green skin and flesh whose texture and taste vary depending on its ripeness and variety. There are two main types of breadfruit: the one with starchy flesh, often used as a vegetable, and the other with sweet, soft flesh, consumed as a fruit. In both cases, its taste is quite delightful. Additionally, there are over 120 varieties of breadfruit worldwide, each with its own unique taste and texture characteristics.

Breadfruit cultivation and how to harvest it

Breadfruit grows in tropical climates. It prefers humid soils, and this tree begins to produce fruit about 3 to 5 years after being planted. It is also very productive; a single tree can produce up to 200 fruits per year, enough to feed an entire regiment, making breadfruit a plentiful and important food source in regions where it is grown. In many Pacific cultures, breadfruit is more than just a food source; it symbolizes life and fertility, which makes perfect sense, doesn't it?

How to cook breadfruit ?

Breadfruit is extremely versatile in cooking. You can make almost anything with it! When it's not ripe, it is cooked as a vegetable. Its flesh, cut into pieces, can be boiled, steamed, and served as a side dish. Breadfruit can be eaten in the form of fries or chips (the "ulu chips," or breadfruit chips, are very popular in the Pacific), or transformed into mashed breadfruit or gratin, and even used in dombré. Another common recipe is "Fa’apapa," a traditional Samoan bread made from grated breadfruit. See, nothing is impossible with breadfruit! In many Pacific cultures, the unripe breadfruit is cooked in a traditional oven called an "umu" or "lovo," then served with coconut or other sides. When ripe, its flesh becomes soft and is often used for desserts or eaten as is. In addition to being versatile and delicious, breadfruit is rich in carbohydrates (comparable to potatoes or rice) and provides a good amount of dietary fiber. It also contains essential vitamins and minerals, including vitamin C, vitamin B, and potassium.

As you can see, breadfruit is not only a fascinating food due to its history, but it’s also a superfood capable of feeding a large number of people while being delicious. Culturally, it is important to many communities and cultures worldwide. Its ability to grow in tough conditions and the fact that it produces a large number of fruits each year make it a valuable plant.