Tropical Ingredients

Breadfruit

Artocarpus altilis

The plant of Mutiny on the Bounty fame.

6 min read·Updated August 19, 2026
Growing regions: Pacific Islands, Indonesia, Philippines, Caribbean, South Asia
Other names: Del (Sinhala: ඩෙල්), Sukhaen (Tamil: சுக்கைன்), Buah Sukun (Malian/Indonesian), Kolo (Hawaiian), Ulu (Samoan/Tahitian), Fruta de Pan (Spanish)
Family Moraceae Best for Roasting, curries, desserts, flour

Description

Breadfruit is a large, starchy fruit from a tropical tree in the Moraceae (mulberry/fig) family, closely related to jackfruit and breadnut. It is one of the most productive food plants in the tropics — a single tree can produce 200 or more fruits per year, each weighing 1–5 kg.

The fruit is round to oval, with a bumpy, green skin that yellows slightly as it ripens. The flesh is creamy-white to pale yellow, with a starchy, slightly fibrous texture. When cooked, the flavor is often described as similar to freshly baked bread — mild, slightly sweet, and comforting. The texture is similar to a potato but creamier.

Breadfruit has no seeds in the most commonly cultivated varieties (it has been bred over centuries to be seedless). The entire fruit is edible — the flesh is cooked and eaten, and the skin can also be eaten when young.

Breadfruit is a staple food across the Pacific Islands, the Caribbean, parts of Southeast Asia, and is increasingly important in Sri Lanka and South Asia as a high-yield, climate-resilient crop.

Origin & History

Breadfruit is native to the South Pacific — specifically New Guinea, the Maluku Islands, and the Philippines — where it has been cultivated for over 3,000 years. It was one of the most important staple foods of Pacific Island cultures, and its propagation across the Pacific is tied to the great Polynesian migrations.

The most famous episode in breadfruit history is the voyage of HMS Bounty (1789), when Captain Bligh was tasked with transporting breadfruit trees from Tahiti to the Caribbean to provide cheap food for enslaved people on plantations. The mutiny on the Bounty — one of the most famous events in maritime history — was directly connected to a breadfruit expedition.

Breadfruit was successfully introduced to the Caribbean on a subsequent voyage and became a staple food across the region. It was later brought to Sri Lanka and Southeast Asia, where it became a popular supplementary crop.

In Sri Lanka, breadfruit (del) is widely grown and eaten, particularly in the wet zone. It is a common food in home gardens and is sold in markets across the island.

Uses

Culinary

  • Boiled: Peeled, cubed, and boiled as a starchy side dish (similar to potatoes)
  • Roasted: Whole or halved, roasted over coals or in ovens — the skin burns away and the interior becomes soft and smoky
  • Fried: Sliced or cubed and fried into chips, wedges, or fritters
  • Curry: Added to coconut-based curries in Sri Lankan and Caribbean cooking
  • Mashed: Boiled and mashed as a starchy accompaniment
  • Desserts: Ripe breadfruit can be used in sweet preparations — steamed cakes, puddings, and fritters
  • Flour: Dried and ground breadfruit flour is used in baking and as a gluten-free flour alternative
  • Fermented: In some Pacific Island cultures, breadfruit is buried and fermented to create a preserved food (masi/breadfruit paste)

Other Uses

  • Timber: The wood is lightweight and resistant to termites; used for canoes, carving, and construction in the Pacific
  • Latex: The tree produces latex that has been used as adhesive, caulk, and birdlime
  • Agroforestry: Breadfruit trees provide shade and are used in mixed cropping systems
  • Climate resilience: Promoted as a "superfood for the future" due to its high yield, low input requirements, and climate tolerance

Nutritional Benefits

Breadfruit is primarily a carbohydrate source but also provides valuable nutrients:

  • Carbohydrates — 27g per 100g; a good energy source
  • Dietary fiber — supports digestive health
  • Vitamin C — supports immune function
  • Potassium — important for heart function; higher than bananas by weight
  • Vitamin B6 — supports metabolism and brain function
  • Magnesium — important for muscle and nerve function
  • Protein — 1.1g per 100g (modest for a fruit/starch)
  • Low fat — less than 0.5g per 100g
  • Resistant starch — particularly in cooked-then-cooled breadfruit; supports gut health

Breadfruit is a more nutrient-dense staple than cassava or rice, making it a valuable food security crop.

How to Prepare Breadfruit

  1. Select: Choose fruits that are firm but yield slightly to pressure. Green fruits are starchy (most versatile); yellow-ripe fruits are sweeter and softer (better for desserts).
  2. Wash: Rinse the skin.
  3. Score (optional): For roasting whole, score the skin in a cross pattern to allow steam to escape.
  4. Prepare:
    • Peel: Cut in half, remove the core, and peel the skin with a sharp knife
    • Cut: Cube, slice, or wedge the flesh
    • Remove latex: Fresh breadfruit exudes a sticky latex when cut — oil your hands and knife, or briefly dip cut pieces in water
  5. Cook:
    • Boiling: Boil cubes in salted water for 15–20 minutes until tender
    • Frying: Deep-fry slices or chunks until golden
    • Roasting: Roast whole at 190°C (375°F) for 45–60 minutes until the skin blackens and the interior is soft
    • Curry: Add cubes to simmering coconut curry for 15–20 minutes
Tips: The latex can be sticky — oil your knife and hands, or wear gloves. Breadfruit spoils quickly once ripe — cook or refrigerate within 1–2 days. Unripe breadfruit can be stored at room temperature for several days. Freezes well when cooked — boil, cool, and freeze in portions. Pairs well with coconut milk, chili, curry spices, lime, and savory sauces.

Recipes

As Jungle Kitchen develops recipes featuring breadfruit, those will be linked here.

Suggested applications: Boiled breadfruit with sambol, breadfruit chips, breadfruit curry, roasted breadfruit, breadfruit fritters.

Varieties

  • Seedless breadfruit (Artocarpus altilis) — the most widely cultivated type; bred over centuries to produce fruit without seeds; the standard market variety
  • Seeded breadfruit (Artocarpus altilis var. semilis) — contains seeds that are edible when roasted; more common in Pacific Island wild varieties
  • Breadnut (Artocarpus camansi) — a closely related species with a similar texture but full of edible seeds; the ancestor of the seedless breadfruit
  • Sri Lankan breadfruit — locally adapted varieties; the fruit tends to be medium-sized and is most commonly boiled or curried

Fun Facts

  • A single breadfruit tree can produce 200–600 kg of fruit per year — making it one of the most productive food plants on Earth
  • The mutiny on HMS Bounty was all about breadfruit — the most famous maritime rebellion in history was triggered by a botany mission
  • Breadfruit trees can live for 50–100 years and continue producing fruit
  • In Sri Lanka, breadfruit is so common it often grows wild along roadsides and in abandoned gardens
  • Breadfruit is being promoted by international organizations as a climate-change-resilient crop for the future
  • The wood of the breadfruit tree was used to build traditional Pacific outrigger canoes
  • In the Caribbean, breadfruit was originally brought as cheap plantation food — it has since been reclaimed as a national dish and cultural symbol
  • Ripe breadfruit has a sweetness comparable to a banana and can be used in desserts without added sugar
  • Chef and food writer Anthony Bourdain called breadfruit "the most important food crop that most people have never heard of"