Breadfruit

Breadfruit, Artocarpus altilis, is a large tree that grows through out the

Pacific Islands.

It has a fruit that is most commonly eaten as a starch or green vegetable, but will also ripen to sweetness. The history of this plant is famous due to it’s association with the mutiny on the Bounty.

It is an attractive tree with shiny, deeply lobed leaves. Many varieties

are found in the Pacific and leaf shapes vary considerably amongst them. The fruit shapes and sizes are variable as well, ranging from round to oblong and weighing between 2-10 pounds. Some types have seeds, although these are uncommon and not preferred for food.

Most breadfruit plants are propagated from root suckers. These sprout

at a considerable distance from the tree trunk. They are cut about 9 inches

long when an inch in diameter. The cuttings require good care until well

established. Fruits are harvested before fully ripened and used quickly as they soften within days of being picked. Breadfruit may be substituted in the diet for most tropical root crops, since they are all high in carbohydrate without any fat. The fruit is always cooked before eating.

Breadfruit and Beef Stew

1/2 cup flour

salt to taste

1 lb. (1/2 kg) beef

3 tablespoons cooking oil

1 large onion, chopped

1 cup dried breadfruit

1 cup pumpkin, chopped

2 cups green leafy vegetables

Soak breadfruit in water for 10 minutes. Mix flour and salt. Cut up

meat into small pieces. Add to the flour mixture, mixing until well coated.

Heat cooking oil in a large pot. Add the coated meat and brown.

When the meat is almost brown, add chopped onion. Stir occasionally until

browned. Add water. Cover and cook until meat is tender, about 30 minutes. Add breadfruit, pumpkin, and green leafy vegetables. Cook for

another 10 to 15 minutes. Serve hot.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i