Appearance:
Size and Shape: Breadfruit is typically medium to large, ranging from 10 to 30 centimeters in diameter and can weigh anywhere from 0.25 to 6 kilograms. It can be round, oval, or oblong.
Skin: The thin rind is covered by distinctive 4 to 6-sided segmented nodes that give it a unique, somewhat bumpy or pebbled texture. The color changes as it ripens, from green when unripe to shades of yellow and yellow-brown when mature. Some varieties may even have small green spines or black points.
Flesh:
Unripe/Mature Green: When young and unripe, the flesh is firm, dense, white, fibrous, and starchy. This is when it's primarily used as a vegetable.
Ripe: As it ripens, the flesh becomes pale yellow, softer, and develops a creamy, somewhat sticky consistency. It also gains a subtly sweet flavor.
Latex: A notable characteristic of breadfruit (and other members of its family) is the white, milky latex that leaks from the fruit, stems, and other parts of the tree when cut. This sap can be irritating to the skin, so it's common to oil hands when preparing it.
Seeds: Depending on the variety, breadfruit can be seedless or contain oval, brown seeds (often called breadnuts) encased in a spongy core, which is typically removed before eating.
Taste and Texture:
Unripe/Cooked: When cooked unripe, breadfruit has a starchy, somewhat bland, and potato-like taste and texture, often compared to freshly baked bread or artichoke. This neutral flavor makes it incredibly versatile for savory dishes.
Ripe/Raw (less common): Fully ripe breadfruit can be eaten raw, offering a mildly sweet flavor and a soft, creamy interior. However, it's more commonly cooked even when ripe.
Cultivation and Origin:
Breadfruit is an evergreen tree, often reaching heights of 15-26 meters. It's a highly productive crop, with a single tree capable of yielding hundreds of fruits annually.
It is native to New Guinea and the Indo-Malay region and was widely spread across Oceania by Polynesians, becoming a staple food in many tropical climates. It grows well as a homestead crop in Kerala and along the West Coast of India.
Culinary Uses in Kerala (and elsewhere): In Kerala, Kadachakka is a popular ingredient in traditional cuisine. It is almost always cooked, and common preparations include:
Mezhukkupuratti: A simple stir-fry with spices and coconut.
Curries: Used in various curries, often with coconut milk, similar to how potato or raw banana is used.
Thoran/Poduthuval: Dry curries or stir-fries with grated coconut.
Chips/Fritters: Sliced and fried to make crispy snacks (Kadachakka Varuthath).
Nutritional Value & Health Benefits: Breadfruit is a nutritious food, rich in:
Carbohydrates: A significant source of energy, especially in its starchy, unripe form.
Fiber: Aids in digestion, helps with blood sugar management, and contributes to satiety.
Vitamins: Contains vitamins A, B, and C.
Minerals: A good source of potassium, magnesium, phosphorus, iron, copper, and manganese.
Protein: Unlike many fruits, breadfruit provides a decent amount of protein, including all essential amino acids.
Antioxidants: Contains beneficial plant compounds like prenylated phenolic compounds, which have anti-inflammatory and antioxidant properties.
It's considered beneficial for heart health, blood sugar control (due to fiber and low glycemic index), and overall well-being. Its gluten-free nature also makes its flour a good alternative for those with gluten sensitivities.
