Traditional Crops


Breadfruit is a highly diverse (over 120 known varieties) tropical fruit tree growing to heights of 9 to 18 metres with large (20-90 cm long) dark green leaves. It begins to bear fruit after about six years and remains productive for over 50 years. The fruit ranges from 9 to 45 cm in length and from 5 to 30 cm in diameter and weighs up to 6 kg. It is green at first, turning yellowish-green as it develops and finally turns yellow or yellow-brown when ripe and can be seedless, depending upon the variety.

Where it is found

The species originated in Oceania, and is grown across the Pacific region. It is now found in many countries in tropical zones across the world, including in Africa, Australia, South America, South and Southeast Asia. 

How to eat it

Breadfruit pastry

Ingredients: 1 ripe breadfruit, ½ teaspoon salt, 2 tablespoons butter, flour

Preparation: Wash the breadfruit well and prick with a fork. Roast on an open fire or bake in a oven at 180°C or 350°F until soft, about 1 hour. Remove the skin, seeds, and dark spots. Sieve the breadfruit while still hot. Measure 2 cups of breadfruit into a bowl. Mix in salt and butter. Form into a smooth ball and knead lightly on a floured board. Shape the pastry into a pie dish using fingers and a glass. The pastry is like a crumb pastry. Prick with a fork. Bake in a moderately hot oven (200°C or 400°F) for 12 to 15 minutes. Fill with a savoury filling of your choice. (4-6 servings)

Share this page