Breadfruit was introduce to Jamaica by Captain Bligh in 1793 from the Pacific Islands. It is a tropical fruit, belonging to the Moraceae family. It was considered a nutritious and inexpensive way to feed the large amount of slaves.
There are many ways to prepare breadfruit. You can roast, bake, fry and even boil it as it goes well with a variety of meats, fish or in soups. The flesh of the breadfruit has a nice fragrance and a sweet taste. Breadfruit is one of rare fruits which are eaten as a vegetable rather than a fruit.
Breadfruit is high in carbohydrates and a good source of antioxidants, calcium, carotenoids, copper, dietary fiber, energy, iron, magnesium, niacin, omega 3, omega 6, phosphorus, potassium, protein, selenium, thiamine, vitamin A and vitamin C, and zinc.
The breadfruit tree also provides a vast variety of use. The fruit itself can be processed into a gluten-free flour. It contains phytochemicals , which as repellent properties for mosquitoes and other insects. Fibers from the bark of the breadfruit tree can be used to make clothing, paper, etc. And farm animals also benefit from this tree, as the over ripe or fallen breadfruits and leaves are are used for feeding.
In Jamaica we love our breadfruit every way you can imagine. But especially with our national dish, ackee and saltfish with a nice cold drink or a little chocolate tea!