Breadfruit is a staple in many Pacific Island and Caribbean countries.
This starchy, white-fleshed fruit is similar to plantain and sweet potato in texture. It has also been compared having the texture of water chestnuts.
Unripened fruit is more like a vegetable and tastes more like bread. This fruit sweetens as it ripens.
There are different types of breadfruit. Each cooks a bit differently. Light green skinned ones you boil for soups and stews. Dark green skinned ones are better for roasting.
The fruit of Breadfruit is high in carbohydrates but low in fat and protein. It also provides your body with a good source of dietary fiber, potassium, calcium, and magnesium along with small amounts of B-Vitamins and iron. Additionally Vitamin-A can be found in yellow-flesh varieties. The seeds are also edible. Prepare these seeds by roasting or boiling. Ground seeds are often made into a meal. Use this meal as 20 percent replacement of maize in recipes for added protein.