Breadfruit
Breadfruit (Artocarpus altilis) might just be the most underrated tropical superstar out there. It doesn’t have the sweet, juicy flair of a pineapple or the soft glow of a ripe papaya, but when it comes to feeding people and being crazy versatile, breadfruit wins big.
This starchy giant can be roasted, boiled, fried, mashed, dried, or even turned into breadfruit flour—perfect for gluten-free baking. And get this: one mature tree can crank out 250 to 1,000 pounds of fruit every year. That’s a whole lot of fries, pies, and chips from a single plant!
Breadfruit is a cousin of the jackfruit, and it belongs to the same Moraceae family as figs (Ficus), mulberries (Morus), osage orange, and paper mulberry. So yes, it has some pretty cool relatives.
Need more reasons to love it? Breadfruit needs minimal care, and helps fight soil erosion. It’s also incredibly sustainable—one tree can produce food for generations. Plus, the wood is used for building, the sap for glue, and the leaves for animal fodder. Talk about a multitasker!
Breadfruit is a staple in the Pacific Islands but deserves way more attention around the globe. Whether you’re roasting it, blending it, or baking with it, breadfruit is tropical gold—right up there with star fruit and banana. One bite and you’ll wonder how it’s stayed a secret this long!
