Breadfruit. Buah Sukun. Artocarpus altilis. Cousin to the jackfruit and cempedak, the breadfruit is a historic staple to the South Pacific and Caribbean islanders.
Far North Queensland grows breadfruit well as it is an ultra-tropical fruit. Deemed the “potato of the tropics” by our Australian farmers, its name is derived from the texture of the moderately ripe fruit when cooked, which is similar to freshly baked bread and has a potato-like flavour.
Breadfruit is also famous for its role in the mutiny of the “Bounty” where Captain Bligh was commissioned to transport the fruit from Tahiti to the West Indies.
HOW TO EAT BREADFRUIT
Breadfruit may be eaten ripe as a fruit or under-ripe as a vegetable. Fully ripe fruit is quite sweet. It can also be roasted, boiled, fried, dried, frozen, made into flour and fermented, but many of these processes will degrade vitamins and other nutrients. It is frequently combined with coconut and coconut cream.
The seeds, if present are also edible, and represent a good source of protein and minerals. Cook them by boiling, covered, in salty water for 45 minutes.
There are a few ways that various cultures eat breadfruit. The most simplest, if you have not had breadfruit before is to peel the hard green skin, slice them up into wedges, season with a little but of salt flakes, then bake the like a potato.
Alternatively, the cut wedges can be seasoned then pan-fried, or dipped in batter and deep fried.
Price is per fruit approx 800g to 1.2kg in weight.