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.
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 of breadfruit is through root cuttings and seeds. The trees require full sun.
Recipes using Breadfruit: