Breadfruit has many names in Kannada and some of them are: Jeegujje, Deevi Halasu, Rotti Halasu, Gujju Halasu, Seeme Halasu, in Sanskrit it is known as Nagadamani, and in Hindi it is known as Bakri-chajhar.
The name Breadfruit was coined due to the cooked fruit texture and potato taste. Botanical name is Artocarpus altilis and belongs to Moraceae (Mulberry and Jackfruit) family.
Breadfruit tree is a native of Malaysia Peninsula and the Western Pacific islands. It later spread in other tropical regions of the world during the colonial era.
The tree grows to a height of 20 to 26 meters. The leaves are green, thick, and large with deeply cut pinnate lobes. A milky latex ooze out of all parts of the tree.
The flowers are pollinated by bats. A single tree can produce up to 200 fruits per season. The fruits are oval and weigh around 0.25 to 6 kg. The surface is rough surface like Jackfruit. The inside of the fruit contains many achenes (segments) and each segment is enveloped by a fleshy perianth.
The mature fruits are high in carbohydrates and low in fat and protein. They are also a good source of B vitamins.
Uses:
The unripe Breadfruit is used as a vegetable in India. Many dishes with Masala are prepared using unripe Breadfruit. The timber is used to build canoes, ships, and houses.
Propagation:
Propagation of breadfruit is through root cuttings and seeds. The trees require full sun.
Recipes using Breadfruit:
Breadfruit stir fry South Indian style
