Article from the
Tropical Fruit News magazine of the Miami Rare Fruit Council
Reprinted from the November 1992 issue of the Rare Fruit Council of Australia
(who reprinted it from the Cardwell-Johnstone Branch Newsletter of February 1990)
The breadfruit (Artocarpus altilis)
is arguably one of the most useful of the tropical fruits in that it
can be used as both a fruit and a staple vegetable, and at different
stages of ripeness. Fruits in North Queensland ripen from December to
April, depending on the variety. The "Mason" variety is a large fruit,
coming off the tree from late January to April. This tree seems to be
somewhat more cold tolerant that others.
Other named varieties
are: "Noli", a well recommended, early fruiting variety (December -
February)' "Cricket Ball", a good quality, small fruited one;
"Rodgers", recommended by the DPI; "Somoan Gold", a small fruit, a
light bearer; "Limberlost", a large fruit, but the tree is not very
There are other, unnamed varieties planted in tropical Australia, yet to be assessed.
are fully mature when they take on a yellowish or brown tinge, or they
bleed white sap over the skin. At this stage of maturity, the surface
of the skin feels almost smooth to the tough. Immature fruits are
greener and bumpier.
Breadfruit is high in carbohydrates
(starch, and sugar), the starch converting to sugar as the fruit
ripens. The firm, dryish flesh ripens in stages to a soft, creamy
texture. Then the sweetness and characteristic breadfruit flavour is
most strongly developed.
The fruit is a good source of the B vitamins thiamine and niacin, and fair in riboflavin, vitamin C and phosphorous.
still firm, breadfruit can be boiled, baked, fried, sauteed or
stirfried. It can be diced and added to a wide variety of main course
dishes in the same ways you would use potato, taro, sweet potato and
other starches. It can be made into chips, patties, salads, chowder and
other savoury dishes. When half ripe, i.e., softening and beginning to
sweeten, but still firm, it is delicious just baked or lightly fried in
a little oil.
Breadfruit can also be dried, made into flour, or
frozen (either raw or cooked) to preserve it for later use. Recipe
books dealing with breadfruit include Tropical Fruit Recipes by the
RFCI and Fruits of Hawaii by Miller, Bazore and Bartow (University
Press of Hawaii, 1980).
Information on the botany and
culture of the breadfruit can be found in A Guide to Artocarpus
Fruits" by D. Chandlee in the RFCA newsletter of November 1988, and
also in Tropical Crops by 1. W. Purseglove (Long mans, 1968).
was suggested by Bill Whitman that we reprint this short but useful
article. He also adds, "Here in Bal Harbour I have grown the "Puero", a
Tahitian variety that is written up in Wilder's book The Breadfruit oj
Tahiti as being among the best of the top three cultivars. My "Puero"
has fruited over the years following a succession of mild winters. In
fact, growers of breadfruit have had their trees fruit in much colder
areas than mine on the mainland side of Biscayne Bay.