Why Breadfruit...... Cause

This morning fresh off our Breadfruit Trees, drained overnight


Attachment 41194Health benefits of breadfruit

As in line with other tropical fruits, breadfruit too holds lots of calories. 100 g fresh fruit provides 102 calories. The major fraction of this comes from the carbohydrates. Ripe fruits are sweeter since their starch content is converted into sucrose and simple sugars like fructose and glucose.

Its pulp has more fiber than in jackfruit, which makes it a good bulk laxative. Dietary fiber helps reduce blood cholesterol by preventing its absorption in the gut, reduce obesity, blood pressure and help protect the colon mucous membrane by warding off cancer-causing chemicals from the colon.

It has small amounts of flavonoid anti-oxidants in the form of xanthin and luein. Yellow-orange varieties have more of these compounds.
Breadfruit has more vitamin-C than jackfruit, and banana, provides about 29 mg or 48% of RDA. Vitamin-C (ascorbic acid) is a strong water-soluble antioxidant. Consumption of fruits rich in the vitamin C help body develops resistance against infectious agents and scavenges harmful free radicals.

The fruit has moderate levels of essential vitamins, and minerals. Like other tropical delicacies, it is rich in many vital B-complex groups of vitamins. The fruit is a moderate source of vitamins, especially thiamin, pyridoxine, and niacin.

Fresh fruit is an excellent source of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure. Its pulp is good in copper, iron, magnesium, and phosphorus.

Breadfruit seeds contain average levels of protein; 100 g seeds provide 7.4 g or 13% of daily-recommended values. However, they are excellent sources of minerals like potassium, iron, calcium, zinc, selenium, manganese, etc.

And it tastes wonderful!!!!

Attachment 41195

Me love the best roasted.

Cap

Agree on roasted vs boiled, roasted all the way.

Gail, what do you mean by "drained overnight"? I wasn't aware you had to do any special preparation with breadfruit...

Gail, our friends...Garnett & family {remember them?] had roasted breadfruit and brains of the cow. I tried the breadfruit and passed on the brains of the cow. I didn't exactly care for the breadfruit. Must be an acquired taste? Todd

Nice picture of Valdean!

Great nutritional info and thank you. Hope you do more of these. Well done.

Good to know

I've never tasted breadfruit. I guess I can do that in April. So is it a sweet taste as in what you get with fruit or is it more of a vegetable feel (if that makes sense)?

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Originally Posted by Delta

I've never tasted breadfruit. I guess I can do that in April. So is it a sweet taste as in what you get with fruit or is it more of a vegetable feel (if that makes sense)?

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It's not sweet, really doesn't have much flavor but it is pleasant. It's a starchy food, thus the name.

we tried it, it was o.k. tasted starchy, but now i know it is good for you we will continue to eat more of it, soon come

Love breadfruit! Love it roasted or fried and I really LOVE it when my dad makes Breadfruit Rundown!

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Originally Posted by Delta

I've never tasted breadfruit. I guess I can do that in April. So is it a sweet taste as in what you get with fruit or is it more of a vegetable feel (if that makes sense)?

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I would say neither -- definitely more starchy like yam. Its one of those food items that goes well with something else on the fork like a mouthful of breadfruit with ackee and saltfish. When we fry it or roast it, we sprinkle salt on it and eat it like that.

Just think of the name........bread & fruit.....that's exactly what it is and how it taste. I like it fry but got to have some ackee and saltfish or jerk pork or chicken with it, it's also nice with avocado. Just treat it like you do your bread.

I have a nice, productive breadfruit tree just off my verandah in Accompong Town and I had a whole lot of breadfruit from it. When the breadfruit are young, slicing them up and boiling them like a potato seemed to be best. After awhile, when the juices start to ooze from the fruit while growing, we would either boil them or slice and fry them. As they get mature, it seemed that roasting them was best. I would be interested in hearing with others think about that.

In my town, breadfruit is a kind of currency. When you want to repay a favor, you let a person bring a long stick over and pick one or two and (at the same time) have them get a couple down for you too! One thing I noticed, the wood is quite brittle and will snap off in a good wind or a heavy foot when climbed.

Mango season and Breadfruit season are a staple of the Jamaican economy as not much of the harddough bread is bought during that time.

Peace and Guidance

You are right, the young breadfruit is used for soup. I have never heard of frying the young breadfruit, it's the roast breadfruit that is fried after roasting.

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Originally Posted by LadyP

You are right, the young breadfruit is used for soup. I have never heard of frying the young breadfruit, it's the roast breadfruit that is fried after roasting.

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Frying the young breadfruit is a special treat that we do instead of "French fries". You have to get the oil nice and hot and they only take about 2-3 minutes to cook. A nice light brown coating and they are done. Yes, we fry the roasted breadfruit as well.

Nothing better (in my opinion) than a nice soup with young breadfruit.

Peace and Guidance

I once had breadfruit pan fried with bacon and it was very good. I do not know if it was previously boiled. I have enjoyed ackee with bacon also. OK, maybe I like anything with bacon.
Respect,
Col. Andy & "Wildcat" Pam

Ackee and saltfish with bits of corned pork is delicious, I have had it with bacon and loved it also. I love pan fried breadfruit and am sure I would enjoy the 'french fly'. I think that will be next on my breadfruit adventure.

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Originally Posted by Col. Andy

I once had breadfruit pan fried with bacon and it was very good. I do not know if it was previously boiled. I have enjoyed ackee with bacon also. OK, maybe I like anything with bacon.
Respect,
Col. Andy & "Wildcat" Pam

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Generally it's roasted then fried, not boiled then fried.

The breadfruit fried like French fries (as Mr. Accompong described) was one of my favorite things with breakfast. I much prefer the roasted or roasted then fried over the boiled version.

Bill; can you elaborate on the soup? What else goes in it?

If you ever come across "Yellow Heart" breadfruit, you'll notice a much different flavor from the white breadfruit - the Yellow Heart is definitely sweet (and softer in texture I think). I much prefer the white version but notice family and friends like the yellow sweeter variety. It's a matter of taste for sure. The first time I ever had breadfruit, it was young and boiled in soup - I too thought it had no flavor. Tried it again and realized it does - just very subtle. Hands down, can't beat the fried version - fluffy and soft inside, crispy outside - French Fries pale in comparison. Roast breadfruit and yam with a side of roast salt fish = Heaven!

The 'yellow heart' breadfruit is mostly found in the eastern parishes like St. Thomas and Portland, it has a buttery taste and i like it much better than the white breadfruit. The young breadfruit was usually put in the beef soup which was a traditional Saturday soup in JA.