Article
Article
Breadfruit
Article By:
Core, Earl L. Department of Biology, West Virginia University, Morgantown, West Virginia.
Last reviewed:December 2019
DOI:https://doi.org/10.1036/1097-8542.094300
The multiple fruit of an Indo-Malaysian tree, Artocarpus altilis, of the mulberry family (Moraceae, order Rosales). The breadfruit (see illustration) is now cultivated in tropical lowlands around the world. Captain William Bligh was bringing breadfruit plants from Tahiti to the Americas in 1789 when the mutiny on the Bounty occurred. The perianth, pericarp and receptacle are all joined in a multiple fruit having a high carbohydrate content. The fruits vary considerably in size and are often borne in small clusters. Breadfruit is a wholesome food for humans and animals. It is eaten fresh or, alternatively, baked, boiled, roasted, fried, or ground up and made into bread. There are many varieties, with some having seeds and some being seedless. See also: Fruit; Fruit, tree; Rosales
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