Breadfruit

A round tropical fruit, starchy when mature like potato or bread, with a mild flavor when cooked. It is a traditional staple across the Pacific islands.

Breadfruit

Artocarpus altilis (fruit): Hans Hillewaert, CC BY-SA 3.0 (Wikimedia Commons)

Where it comes from

Breadfruit has been cultivated in Samoa, Papua New Guinea, and across the Pacific for thousands of years and was carried by voyagers from island to island. It can be baked, boiled, fried, or made into flour.

Explore the cuisine of Samoa, Papua New Guinea.

Nutrition: Rich in complex carbohydrates, fiber, and potassium.

Fruit guide

Enjoying Breadfruit

Ways to enjoy it

  • Roasted whole over coals
  • Boiled and mashed with coconut cream
  • Fried into chips
  • Simmered in coconut milk
  • Sliced into curries and soups
  • Baked as a side dish in place of potatoes

How to choose, prepare and store

  1. Choose firm, green breadfruit for savory cooking, or softer yellow-green ones for sweet dishes.
  2. Rub oil on your hands to avoid sticky sap.
  3. Quarter the fruit and cut out the core.
  4. Peel the skin and cut into chunks or slices.
  5. Boil 20-30 minutes, roast in the oven, or fry until tender.
  6. Store whole fruit at room temperature for a day or two; cooked breadfruit keeps 3 days in the fridge.

Variations

  • Breadfruit chips
  • Coconut breadfruit (Samoan style)
  • Breadfruit curry

Cook’s tip: Cook it while still firm; overripe fruit turns mushy.

Also on the menu in

Related dishes

Palusami
PalusamiMain dishes · Samoa
Hangi
HangiMain dishes · New Zealand
Banana
BananaFruits · Papua New Guinea
Coconut
CoconutFruits · Philippines
About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Artocarpus altilis (fruit): Hans Hillewaert, CC BY-SA 3.0 (Wikimedia Commons)