The breadfruit tree is characterized by its evergreen foliage, and its origin is in Polynesia, spreading across the Pacific islands since prehistoric times.
In the 17th century, thanks to the English, it started to be cultivated in the Caribbean to use its fruits as a staple food for slaves coming from Africa, who were destined to work on the vast sugar plantations. They ate it in various forms, such as a potato salad; they also prepared a pudding with coconut milk. Additionally, they consumed toasted or boiled seeds and made mash according to West African customs.
By the late 18th century, the English planted breadfruit trees in the Caribbean. They thrived very well due to the tropical climate, and they reproduce easily.
In Costa Rica, the fruit is known and consumed in the Atlantic region. It is cooked with its shell over embers or burning logs, turning it over the fire. Once cooked, the inside of the fruit, which is soft and succulent, is separated from the shell.
Because of its high water and starch content, as well as proteins and lipids present in larger quantities than other fruits, it is considered one of the most energy-rich fleshy fruits. It contains minerals such as potassium, calcium, phosphorus, iron, and vitamins like C, which is the most abundant. It is said that this fruit can also prevent cardiovascular diseases since it contains phytochemicals that protect the heart from arteriosclerosis.
