breadfruit

/bred"frooht'/, n.

1. a large, round, starchy fruit borne by a tree, Artocarpus altilis, of the mulberry family, native to the Pacific islands, used, baked or roasted, for food.

2. the tree bearing this fruit.

[1690-1700; BREAD + FRUIT]

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Fruit of either of two closely related trees belonging to the mulberry family.

Artocarpus communis (also called A. incisa or A. altilis) provides a staple food of the South Pacific. Its greenish to brownish-green, round fruits have a white, fibrous pulp. Treculia africana, native to tropical Africa, is less important as a food crop. Cultivated in the Malay Archipelago (where it is thought to be indigenous) since remote antiquity, the breadfruit was spread throughout the tropical South Pacific in prehistoric times. It is high in starch and is seldom eaten raw. Unable to tolerate frost, the tree has not been successfully grown in the U.S., even in southernmost Florida. In the South Seas, cloth is made from the inner bark, the wood is used for canoes and furniture, and glue and caulking material are obtained from the milky juice.

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▪ fruit

 fruit of either of two closely related trees belonging to the family Moraceae. One of these, Artocarpus communis, also called A. incisa or A. altilis, provides a staple food of the South Pacific. The tree grows 12 to 18 metres (40 to 60 feet) high and has large, oval, glossy green leaves, three- to nine-lobed toward the apex. Male and female flowers are borne in separate groups of flowers on the same tree: the staminate (male) ones appear in dense, club-shaped catkins; the numerous female, or pistillate, ones are grouped and form a large prickly head upon a spongy receptacle. The ripe fruits, or matured ovaries, of these pistillate flowers are roundish, 10 to 20 centimetres (4 to 8 inches) in diameter, greenish to brownish green, and have a white, somewhat fibrous pulp. The Treculia africana, native to tropical Africa, is less important as a food crop.

      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. Its introduction into the New World was connected with the memorable voyage of Capt. William Bligh (Bligh, William) in HMS “Bounty,” a voyage recommended by Capt. James Cook, who had seen the breadfruit in the Pacific islands and considered that it would prove highly useful as a foodstuff for slaves in the West Indies. After the failure of Bligh's first voyage, a second resulted in the successful establishment of the tree in Jamaica, where it failed to live up to expectations because the slaves preferred bananas and plantains.

      The breadfruit is not a fruit in the popular sense of the term; it contains considerable amounts of starch and is seldom eaten raw. It may be roasted, baked, boiled, fried, or dried and ground into flour. In the West Indies and on the American mainland from Mexico to Brazil the breadfruit tree is grown in dooryards, and the fruit is sold at market. Seedless forms are propagated by means of root suckers or root cuttings.

      Numerous varieties are cultivated in the Pacific islands, but these are not known in tropical America. The tree cannot tolerate frost and has not been successfully grown even in the southernmost parts of Florida.

      In the South Seas cloth is made from the fibrous inner bark, the wood is used for canoes and furniture, and glue and caulking material are obtained from the milky juice.

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