Where I grew up we had several breadfruit trees of a few different varieties. We ate them quite a bit and they were fairly versatile. My Dad even made a "wine" out of them.
Living in Thailand now, I have seen a few trees around and very occasionally I see breadfruit in the market, but it is cut up into 2cm cubes and is unripe. I wouldn't know what to do with it like that.
I have wondered why Thais don't utilise them more. If left to get very (over) ripe, they get quite sweet and sticky when cooked. Just ripe fruit are cooked as a staple.
Why are they not big on breadfruit?
If I could get a whole ripe fruit, I would show them what can be done.
I started this thread because the following article came up on my feed today...Breadfruit, the new superfood.
"Just one breadfruit, which weighs around 7lbs (3 kgs), provides the carbohydrate portion of a meal for a family of five.
The fruit can be ground into flour and used in sweet and savoury dishes, including pancakes and crisps.
It is rich in vitamins and minerals, as well as being a high source of gluten-free carbohydrate and protein.
The protein in the fruit has a higher proportion of aminio acids than soy."
"more breadfruit are produced per hectare than rice, wheat and corn"
Those are some very attractive points, especially the yield per hectare.
The benefits of Breadfruit, long time Poly super food! ? Coconet