Breadfruit
Breadfruit is a large football-sized fruit, weighing as much as 12 pounds and averaging 10 to 30 centimeters in diameter. Breadfruit is said to have originated in New Guinea and the Indo-Malay region. Europeans discovered breadfruit in the late 1500s. They were amazed and delighted by a tree that produced prolific, starchy fruits that, when roasted in a fire, resembled freshly baked bread in texture and aroma. The nutritive value of breadfruit can hardly be overstated, considering breadfruit is Rich in several nutrients.
Nutritional Value
Breadfruit is an energy-rich food, as it is a good source of complex carbohydrates and antioxidants. It’s gluten free, low in fat, and is a complete protein, providing all nine of the essential amino acids. In fact, the protein in the fruit has a higher proportion of amino acids than soy.
Applications
Breadfruit can be cooked and eaten at all stages of maturity, although it is most often used when ripe, and both the pulp and the seeds of the fruit are edible. Breadfruit can be boiled, fried, baked, steamed, pureed, or even processed into a gluten-free meal or flour. It is used in a wide array of recipes, including pancakes, breads, tamales, pizza, potato salad, curries, dips like hummus
Origin: St Lucia
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