Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

These are large green fruits, usually about 10 inches round, which hang lantern-like from handsome trees. Artocarpus communis, with large, dark-green, deeply indented leaves. Cultivated since time immemorial in the south Pacific, the trees were introduced to the West Indies by Captain Bligh in 1792. Breadfruit are sometimes available in shops and markets selling tropical produce. However, tinned breadfruit makes an excellent substitute. Breadfruit are not edible until cooked, when the flesh, yellowish-white, is a little like a rather dense potato. It can be used in place of any starchy vegetable, rice or pasta, to accompany a main dish. It makes a fine soup.