Breadfruit was named as such for its bread-like texture. It grows as oval- or round-shaped large fruit with a rough surface. As it ripens, it turns from green to a rich brown color.

Breadfruit can be eaten unripe, but must be cooked. Unripe fruits should be firm and evenly green. When ripe, the outside should slightly soft with an even color. The insides of a ripe fruit is sweet and pasty in texture. Choose breadfruit with no spots, and use within a day of purchasing.

Store breadfruit in a thick bag in the refrigerator up to one week. The skin color will darken in the refrigerator.

• Enjoy the insides of breadfruit mashed or sauteed with garlic and oil.
• It can also be candied, pickled, or cut into strips to make breadfruit french fries/chips.

Excellent source of fiber, vitamin C, and potassium. Good source of vitamin B1 and B6, pantothenic acid, and magnesium. Saturated fat free, cholesterol, and sodium free.