Breadfruit

Breadfruit is most commonly used as a vegetable, and is a staple food in many tropical countries. The starch-rich breadfruit tastes similar to potatoes, though riper varieties taste sweeter because the starch converts to sugar. Breadfruit is delicious mashed or sautéed with garlic and oil. Cultivated for over 3,000 years, breadfruit is a crop native to Papua New Guinea1 and widely consumed throughout the Pacific islands. It’s also grown in other tropical parts of the world, such as the Caribbean, India and Africa, to name a few, and possesses a very distinct texture and taste. Its potential as a stable food source was recognized by the Europeans during the 1700s. This prompted one of the biggest sailing adventures in history, with the goal of transporting breadfruit from Tahiti to Jamaican sugar plantations, where they were largely cultivated to feed slaves. Due to its historical affiliation with slavery, people in the Caribbean tend to shun it. Breadfruit trees can reach a height of up 48-70 feet. They’re relatively easy to grow, as they require little attention, labour and materials. Plus, they can adapt to different ecological conditions. These hardy trees usually start bearing fruit after three to five years, and continue to do so for decades.

Nutrition:  Breadfruit is rich in complex carbohydrates and fiber. A study published in the journal Amino Acid also deemed it a good source of high-quality protein, as it’s found to contain higher amounts of essential amino acids, particularly phenylalanine, leucine, isoleucine and valine.