Breadfruit

Breadfruit was brought to the Caribbean in 1791 by Captain Bligh on HMS Bounty to feed indentured servants and African slaves on the islands. There are reports that he brought it from the Philippines. Why would he use it? Well, breadfruit, a large, starchy fruit with a green skin and white or yellow flesh, is very cheap to grow; once the tree has been planted, it needs no additional tending, and each tree can produce a lot of fruit. Breadfruit is also rich in vitamin C and provides high-energy starch, and you need all the energy you can get when you have to be cutting sugarcane all day, right? Breadfruit is a common food in the French West Indies and former colonies of France. It can be fried or roasted, boiled in soups, or mashed with margarine and nondairy milk to make Breadfruit Cou-Cou. Fresh breadfruit may be available in Asian and Latin American markets in the summertime. Depending on the recipe, you may be able to substitute canned breadfruit. (See photo).