Breadfruit is a hearty, starchy fruit with a mild flavor that works wonderfully in savory dishes. Whether roasted, boiled, or mashed, it's a great alternative to potatoes, full of fiber and nutrients, and perfect for creating filling, nutritious meals.
Breadfruit
- Breadfruit is most commonly used as a vegetable, andand is a staple food in many tropical countries. This fruit can baked, fried, boiled, candied, pickled, even cut into strips to make breadfruit French fries
- Storage condition: To store a mature fruit and delay ripening, put it in the refrigerator
- Packing: bag, carton or as customer's requirement
- Delivery: 7 - 10 days after signed Sales Contract
- Payment: T/T, L/C
- Origin: Vietnam
Our Breadfruits are grown in the fertile lands of Guatemala and shipped to our customers safely with all the freshness and flavor of our land. Guatemala has it all! Unripe, firm breadfruits taste similar to potatoes and can be used as such. they are commonly prepared as a cooked vegetable in numerous dishes and form an essential part of Asian curries. Fruits are also roasted, baked, stuffed, or mashed. Ripe, sweet tasting breadfruits are used in desserts.
breadfruit, (Artocarpus altilis), tree of the mulberry family (Moraceae) and its large fruits that are a staple food of the South Pacific and other tropical areas. Breadfruit contains considerable amounts of starch and is seldom eaten raw. It may be roasted, baked, boiled, fried, or dried and ground into flour.
Jamaican breadfruits-: Breadfruit is a starchy fruit that's related to the jackfruit and mulberry. It originated in the South Pacific and was brought to the Caribbean from Tahiti by Captain Bligh in the late 1700s. Bligh was an officer in the British Royal Navy.
Breadfruit, (Artocarpus altilis), tree of the mulberry family (Moraceae) and its a large fruit that is considered as a staple food of the South Pacific and other tropical areas. Breadfruit contains considerable amounts of starch and is seldom eaten raw. It may be roasted, baked, boiled, fried, or dried and ground into flour. The breadfruit has been cultivated in the Malay Archipelago (where the species is held to be indigenous) since remote antiquity. From this region it spread throughout the tropical South Pacific region in prehistoric times.
