Breadfruit (Artocarpus altilis)

Breadfruit (Artocarpus altilis) is a tree grown in numerous locations around the world for its edible food, which is a staple in various countries. Breadfruit is native to New Guinea, the Malibu Islands, and the Philippines.

I. Appearance and Characteristics

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines. It was initially spread to Oceania via the Austronesian expansion. It was further spread to other tropical regions of the world during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century.

Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.

The trees have been widely planted in tropical regions, including lowland Central America, northern South America, and the Caribbean. In addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics.

Breadfruit is closely related to Artocarpus camansi (breadnut or seeded breadfruit) of New Guinea, the Maluku Islands, and the Philippines, Artocarpus blancoi (tipolo or antipolo) of the Philippines, and Artocarpus mariannensis (dugdug) of Micronesia, all of which are sometimes also referred to as “breadfruit”. It is also closely related to the jackfruit.

Breadfruit trees grow to a height of 26 metres (85 feet). The large and thick leaves are deeply cut into pinnate lobes. All parts of the tree yield latex, which is useful for boat caulking.

The trees are monoecious, with male and female flowers growing on the same tree. The male flowers emerge first, followed shortly afterward by the female flowers. The latter grow into capitula, which are capable of pollination just three days later. Pollination occurs mainly by fruit bats, but cultivated varieties produce fruit without pollination. The compound, false fruit develops from the swollen perianth, and originates from 1,500 to 2,000 flowers visible on the skin of the fruit as hexagon-like disks.

Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season, requiring limited care. In the South Pacific, the trees yield 50 to 150 fruits per year, usually round, oval or oblong weighing 0.25 to 6 kilograms (0.55 to 13 lb). Productivity varies between wet and dry areas. Studies in Barbados indicate a reasonable potential of 15 to 30 tonnes per hectare (6.7 to 13.4 short ton/acre).

The ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle. Most selectively bred cultivars have seedless fruit, whereas seeded varieties are grown mainly for their edible seeds. Breadfruit is usually propagated using root cuttings.

Breadfruit is closely related to the breadnut. It is similar in appearance to its relative of the same genus, the jackfruit (Artocarpus heterophyllus). The closely related Artocarpus camansi can be distinguished from A. altilis by having spinier fruits with numerous seeds. Artocarpus mariannensis can be distinguished by having dark green elongated fruits with darker yellow flesh, as well as entire or shallowly lobed leaves.

II. How to Grow and Care

Sunlight

Breadfruit thrives best under full sun conditions, which facilitates robust growth and optimal health. Adequate sunlight ensures efficient photosynthesis, leading to vigorous development and fruit production. While breadfruit is adaptable to different light levels, significant deviations from full sunlight exposure may result in suboptimal growth, reduced fruit size, and lower yield. Breadfruit is not typically an indoor plant and prefers a position outdoors where it can receive unfiltered, direct sunlight for the majority of the day. Under less than ideal light conditions, breadfruit may exhibit slower growth, and the leaves might adjust in orientation to capture more light. For those planted in regions with intense sunlight, some shade during the hottest part of the day is beneficial to prevent leaf scorch.

Watering

Breadfruit thrives in humid tropical climates where it naturally receives consistent rainfall. This species has adapted to withstand periods without water, indicating a moderate drought tolerance. For optimal growth, breadfruit benefits from watering once every two weeks. Cultivated primarily outdoors due to its size and native environment, breadfruit is an evergreen plant that requires careful consideration of soil moisture levels to prevent root rot while ensuring adequate hydration for its broad leaves.

Fertilizing

For optimal growth, breadfruit benefits from a schedule that alternates between high phosphorus and balanced nutrition fertilizers. Apply every 3-4 months; a moderate amount is recommended, considering the plant’s size and soil fertility. Fertilizing promotes robust growth, flowering, fruiting, and overall vigor. Seasonal changes necessitate adjusting the feeding; increase during the active growing season and taper in the dormant phase. Always water breadfruit after feeding to facilitate nutrient absorption and prevent root burn. Employ these practices to maintain a flourishing breadfruit.

Propagation

Breadfruit is propagated mainly by seeds, though seedless breadfruit can be propagated by transplanting suckers that grow off the surface roots of the tree. The roots can be purposefully injured to induce the growth of suckers, which are then separated from the root and planted in a pot or directly transplanted into the ground. Pruning also induces sucker growth. Sucker cuttings are placed in plastic bags containing a mixture of soil, peat and sand, and kept in the shade while moistened with liquid fertilizer. When roots are developed, the transplant is put in full sun until time for planting in the orchard.

For large-scale propagation, root cuttings are preferred, using segments about 10 centimetres (2 in) thick and 20 centimetres (9 in) long. Rooting may take up to 5 months to develop, with the young trees ready for planting when they are 60 centimetres (2 ft) high.

Transplanting

The prime window for moving breadfruit is from the awakening days of spring to the cusp of summer warmth, promoting robust root establishment. Choose a sunny, drained location and provide gentle care during transition. Keep your touch light-hearted and roots undisturbed.

III. Uses and Benefits

Culinary uses

Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption. Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread.

One breadfruit tree can produce 200 kilograms (450 lb) each season. Because breadfruit trees usually produce large crops at certain times of the year, the preservation of harvested fruit is an issue. One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste. So stored, the product may endure a year or more, and some pits are reported to have produced edible contents more than 20 years later.

In addition to being edible raw, breadfruit can be ground into flour and the seeds can be cooked for consumption.

• Southeast Asia, Pacific Islands and Madagascar

The seedless breadfruit is found in Brunei, Indonesia and Malaysia, where it is called sukun. It is commonly made into fritters and eaten as snacks. Breadfruit fritters are sold as local street food.

In the Philippines, breadfruit is known as rimas in Tagalog and kolo in the Visayan languages. It is also called kamansi (also spelled camansi), along with the closely related Artocarpus camansi, and the endemic Artocarpus blancoi (tipolo or antipolo). All three species, as well as the closely related jackfruit, are commonly used much in the same way in savory dishes. The immature fruits are most commonly eaten as ginataang rimas (cooked with coconut milk).

In the Hawaiian staple food called poi, the traditional ingredient of mashed taro root can be replaced by, or augmented with, mashed breadfruit (ʻulu in Hawaiian). The resulting “breadfruit poi” is called poi ʻulu.

• South Asia

In Sri Lanka, it is cooked as a curry using coconut milk and spices (which becomes a side dish) or boiled. Boiled breadfruit is a famous main meal. It is often consumed with scraped coconut or coconut sambol, made of scraped coconut, red chili powder and salt mixed with a dash of lime juice.

A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as rata del petti. In India, fritters of breadfruit, called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam, are a local delicacy in coastal Karnataka and Kerala.

In Seychelles, it was traditionally eaten as a substitute for rice, as an accompaniment to the mains. It would either be consumed boiled (friyapen bwi) or grilled (friyapen griye), where it would be put whole in the wood fire used for cooking the main meal and then taken out when ready. It is also eaten as a dessert, called ladob friyapen, where it is boiled in coconut milk, sugar, vanilla, cinnamon and a pinch of salt.

Caribbean and Latin America
In Belize, the Mayan people call it masapan.

In Puerto Rico, breadfruit is called panapén or pana, for short, although the name pana is often used to refer to breadnut, seeds of which have traditionally been boiled, peeled and eaten whole. In some inland regions it is also called mapén and used to make pasteles and alcapurrias. Breadfruit is often served boiled with a mixture of sauteed bacalao (salted cod fish), olive oil and onions.

Mostly as tostones where about 1 inch chunks are fried, lighty flattened and fried again. Mofongo de panapén fried breadfruit mashed with olive oil, garlic, broth, and chicharrón. Rellenos de panapén the breadfruit version of papa rellena. Dipping sauce made from boiled ripe breadfruit similar to chutney using spices, sesame seeds, herbs, lentil, coconut milk, and fruit. Both ripe and unripe are boiled together and mashed with milk and butter to make pastelón de panapén, a dish similar to lasagna.

Ripe breadfruit is used in desserts: flan de pana (breadfruit custard). Cazuela, a crustless pie with ripe breadfruit, spices, raisins, coconut milk, and sweet potatoes. Breadfruit flour is sold all over Puerto Rico and used for making bread, pastries, cookies, pancakes, waffles, crepes, and almojábana.

In the Dominican Republic, it is called buen pan or “good bread”. Breadfruit is not popular in Dominican cookery and is used mainly for feeding pigs.

In Barbados, breadfruit is boiled with salted meat and mashed with butter to make breadfruit coucou. It is usually eaten with saucy meat dishes.

In Haiti, steamed breadfruit is mashed to make a dish called tonmtonm which is eaten with a sauce made with okra and other ingredients, such as fish and crab.

In Trinidad and Tobago, breadfruit is boiled, then fried and eaten with saucy meat dishes like curried duck.

In Jamaica, breadfruit is boiled in soups or roasted on stove top, in the oven or on wood coal. It is eaten with the national dish ackee and salt fish. The ripe fruit is used in salads or fried as a side dish.

In St. Vincent and the Grenadines it is eaten boiled in soups, roasted and fried. When roasted and served with fried jackfish, it is the country’s national dish. The ripe fruit is used as a base to make drinks, cakes and ice cream.

Timber and other uses

Breadfruit was widely used in a variety of ways among Pacific Islanders. Its lightweight wood (specific gravity of 0.27) is resistant to termites and shipworms, so it is used as timber for structures and outrigger canoes. Its wood pulp can also be used to make paper, called breadfruit tapa. Native Hawaiians used its sticky latex to trap birds, whose feathers were made into cloaks. The wood of the breadfruit tree was one of the most valuable timbers in the construction of traditional houses in Samoan architecture.

Breadfruit contains phytochemicals having potential as an insect repellent. The parts of the fruits that are discarded can be used to feed livestock. The leaves of breadfruit trees can also be browsed by cattle.