Breadfruit is a tropical fruit native to the Indo-Malay region and widely cultivated in tropical regions around the world. The fruit is round or oval, with a green, spiky skin that turns yellowish or brown when ripe. It is related to jackfruit and mulberry, and its flesh has a starchy, potato-like texture when cooked.
Breadfruit’s taste is mildly sweet when ripe, but it is primarily used in its unripe state, where it has a neutral flavor similar to potatoes or bread. This versatility allows it to be prepared in a variety of ways. Unripe breadfruit can be roasted, boiled, or fried, often used as a substitute for potatoes or in savory dishes. When ripe, it can be eaten fresh or used in desserts, as it has a softer, sweeter flavor and a slightly custard-like texture.
To prepare breadfruit, first cut off the skin and remove the core. The flesh can be cut into chunks and cooked by steaming, boiling, or roasting. It can be enjoyed as a side dish, added to stews, or made into chips. In many cultures, breadfruit is considered a staple food due to its versatility and nutritional value, rich in carbohydrates, fiber, and essential vitamins and minerals.
The post Breadfruit appeared first on The Fashiongton Post.