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Latin Name: Artocarpus altilis
Family: Moraceae
Culinary use
Breadfruit can be used at all stages of development and prepared in many ways. The fruit and seeds can be eaten raw or cooked in a variety of ways, for example, boiled, fried or mashed and combined with meat or saltfish. It is also used in deserts and can be preserved by candying, pickling or fermenting, or processing into flour or chips.
Medicinal use
The roots, leaves, bark and latex of the breadfruit have been used in traditional medicine to treat a wild variety of ailments, including fungal diseases, high blood pressure, broken bones, toothache, wounds and ear infections.