Breadfruit curry


a Jamaican essential

Have you ever heard the term breadfruit? Or better yet, have you ever had a Caribbean relative or friend traveling to visit bring roasted breadfruit for you?

Similar to Ackee, roasted breadfruit is a loved dish in Jamaica. It actually peers well with Ackee! It accompanies Ackee as a side dish that can either be roasted or fried, these are the more popular options. However, Jamaicans enjoy a good boiling breadfruit in their soups. So, yes knowing how to select the right breadfruit is important because there is one for roasting and boiling.

If you are still not familiar with the term breadfruit, let’s garner a better understanding together as we dive into the history and knowledge of breadfruit.

What is Breadfruit?

Breadfruit is a fruit also referred to as Artocarpus altilis. It is a specie of the Artocarpus heterophyllus family, closely relating to the mulberry and more so the jackfruit tree (very similar in appearance).

Breadfruit got its name based on its texture experienced when roasted which was quite reminiscent of baked bread. It should only be cooked when ‘fit’ or ripe as termed in Jamaica.

There are two main types of bread fruits found in Jamaica, the ‘Yellow Heart’ and the ‘White Heart’.