Breadfruit

Breadfruit
(Artocarpus altilis)
(Artocarpus mariannensis)

Breadfruit

Second Breadfruit

Selection

Pick when mature but not yet ripe. A pole or long stick is helpful for harvesting fruits on the tree. It is best to pick from the tree before it hits the ground, as the fruit gets soft and damaged from the fall (Secretariat of the Pacific Community, 2006).

Storage

A seasonal crop, so preserve by fermenting, freezing or drying. Ripening can be accelerated by piercing the core and inserting salt water, already ripened breadfruit or wrapping in old cloths and leaves until soft (Secretariat of the Pacific Community, 2006).

Preparation

  • Can be eaten at the mature green stage, when thefruit is still hard, and at the mature ripe stage, when the fruit is already soft.
  • Can be eaten raw as a fruit or cooked.
  • Seeds and very young leaves can be cooked andeaten.
  • Can be barbecued with the skin on, or skinned witha knife and cooked.
  • Pairs well with coconut milk and can be combinedwith wheat flour to make bread.
  • (Secretariat of the Pacific Community, 2006).

Photo Source

US Fish & Wildlife Service

Breadfruit

Breadfruit is found in both 1seedless and 2seeded varieties in the Pacific. Varieties differ in leave shapes and fruit shape, size, and time of ripening (Secretariat of the Pacific Community, 2006).

Traditional Names
  • Chamorro – lemmai 1; dokdok 2
  • Chuukese – mai
  • Hawaiian – ulu
  • Kosraean – mos
  • Marshallese – ma
  • Palauan – meduu
  • Pohnpeian – mahi
  • Samoan – ulu
  • Yapese – zow; maai