Breadfruit, also known as Artocarpus altilis is part of the fig family. It can be seen on most Pacific Islands expect for New Zealand and Easter Island. There are over 100 different types of breadfruit! It is a melon shaped fruit that is usually baked or roasted over a fire. I’ve read that they can taste similar to chestnuts. The prime time for breadfruit is between April and August. It gets its name from artos- which means bread and karpos which means fruit, but it also resembles freshly baked bread, because the texture is starchy and has the aroma of newly baked bread. This fruit contains both edible meat and seeds.
The tree that breadfruit comes from is beneficial to the environment and also provides materials for construction, medicine, glue, animal feed, insect repellent and much more. The breadfruit tree also plays an important role in the agroforestry system. They provide shade and mulch. By growing breadfruit, it is able to protect watersheds. Below is an image of breadfruit.
Also, did you know that breadfruit is a wonderful source of dietary fiber and potassium and also contributes to your daily intake of vitamin C? Well now you do! Instead of grabbing some brown or white rice, you should get some breadfruit, because it contains fewer calories. So you are able to feel full and keep that beach body of yours.
First hearing about breadfruit I pictured fruit baked in bread. I then learned that it came from a tree, so I knew I was completely wrong about my assumption. Now that I’ve actually learned what breadfruit looks like and could possibly taste like, I get to actually try it when we take our trip in 8 weeks. Being able to go to a pacific island allows for new experiences and one of those includes trying brand new food. I absolutely love food and cannot wait to try all of the new and exciting foods of Micronesia. It amazes me that there can be so many different species and varieties of foods (and animals) that we know nothing about. We live in this world comprised of all of them and yet we are just scratching the surface.
Queens University of Charlotte - Yap 2013 