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Breadfruit | Local Tropical Fruit From Papua New Guinea | TasteAtlas

Breadfruit

Breadfruit is an evergreen tree that’s probably native to New Guinea and the Malay Archipelago. The fruits have a warty light green exterior, while the flesh is cream-colored and starchy. When ripe, the pulp of the breadfruit turns soft. It can be baked, stuffed, mashed, and roasted.


When unripe, the fruit can be used like a potato and it has a similar flavor, which is why it’s often used cooked in Asian curries. Ripe breadfruits have a sweet flavor and they’re often used in desserts or cut into slices and dried in the sun for preservation.


They can also be buried in the ground and fermented, also for preservation purposes, and the result is a soft and sour paste that’s sometimes mixed with coconut milk and cooked in banana leaves. In Africa, baked slices of breadfruit are usually seasoned with salt and pepper and served as an accompaniment to staple meals.