Nutritional values

• high in carbohydrates and vitamin B
• a good source of calcium
• traces of thiamine and ascorbic acid

When the fruit is green, the carbohydrates are present in the form of starch, which gradually turns to sugar as the fruit matures.

Buying breadfruit

• look for dark green fruit (see ripeness criteria, above), firm, even, with no discoloration from the sun; intact and unblemished;
• green, intact stem;
• check to see that the fruit has not been damaged by small insect bites;
• avoid any yellowed fruit.

Storing
keep in a cool place, away from light, or in the vegetable crisper of the refrigerator

Taste and texture
The breadfruit has a floury texture like the potato and its flavour is similar to sweet potato.

When the fruit is soft, it even takes on a doughnut-like taste.

Use
Breadfruit is delicious and nutritious, and can be prepared in the same manner as any starchy vegetable.

• Raw (sometimes) or cooked (usually)
• Firm: Steam, bake, roast, or pan fry
• Very ripe: Raw or fried

Hints and tips
When you cut a breadfruit that is still green, a thick milky sap will run out.

Therefore you should either: wet your hands, your knife and the breadfruit well under running water or at least oil your knife.