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Fruit Mutiny

August 1, 2014 | by

Whither the breadfruit?


Marguerite Girvin Gillin, Breadfruit, ca. 1884

There’s such a thing as the Breadfruit Institute, and there should be. Researchers consider the species a “NUS”—“neglected and underutilized species.” But Ian Cole, the Breadfruit Institute’s collection manager, thinks that’s insane. He told me, “If you had a breadfruit tree in your yard, you would have food all year round!”

I don’t have a breadfruit tree in my yard, though, and neither do you, if you live in the lower forty-eight. Cole wants that to change. He wants the world to eat breadfruit.

He may well get his wish. Breadfruit, a starchy fruit that looks like a green pimpled softball, is enjoying a bout of sudden popularity. It’s gluten free, dense with protein, and rich in vitamin B and fiber. It has the mild, earthy flavor of a tuber. And it looks pretty neat: what appears to be a singular globe of fruit is in fact thousands of tiny fruits fused together like a mosaic. The media is in thrall. The Daily Mail calls breadfruit “a wonder food”; the Huffington Post calls it “a wonder food”; and the New Scientist calls it “a wonder food.” The New Zealand Herald asked in a recent news headline, “Is this the new wonder food?” Yes. Yes, it is.

Since a single tree yields 450 pounds of fruit a year, some say breadfruit can feed the world; others see fermented breadfruit flour as a gluten-free alternative to ordinary flour. Medical researchers are intrigued by “its potential chemopreventive abilities,” which is to say that breadfruit reduces inflammation in mice. The breadfruit tree produces a sticky substance that can be used as caulk or glue. Its wood is relatively immune to termites. Burning breadfruit leaves creates an ideal mosquito repellant.

The USDA has no data on breadfruit. There’s no need for it. But in Hana, Maui, where Cole tends 120 varieties of breadfruit trees from thirty-one Pacific islands, genetic diversity is carefully documented and nurtured on centuries-old verdant groves. Cole, along with several other local breadfruit farmers, sells fruit to nearby restaurants and hotels, and to a pie company. Two of his more interesting trading partners are his mechanic, who fixes Cole’s tractors in exchange for breadfruit, and a local “artisan pig farmer” who feeds blemished breadfruit to his swine. (“I need to get him a tree,” Cole reminded himself as we talked.)

But the ambition here goes well beyond neighborly exchange. Cole envisions breadfruit becoming a more sustainable version of corn, soy, wheat, or rice. By his account, breadfruit is an eco-friendly feedstock—fuel for the industrial food system, where it could help with reforestation, feeding animals and humans alike without losing its character to genetic modification or trashing the planet. Considering the prospect of this transition, Cole said, “It’s pretty awesome, actually.”


The breadfruit went global during that extended bio-prospecting carnival known as colonization, when imperial regimes, unburdened by the fear of “invasive species”—or much of anything, for that matter—realized that what God had sown on alien soil was more valuable than what was cached beneath it.

Captain Cook and Sir Joseph Banks, the preeminent English naturalist, initiated the breadfruit’s jagged path across the globe. It’s native to South Pacific islands ranging from Papua New Guinea to Western Micronesia; Banks first encountered it in Tahiti in 1769, where it must have been hard to miss. Tahitians had devised an idiosyncratic preservation technique: they loaded the breadfruit in woven bags, soaked them in the ocean, and stomped on them for hours in the crashing surf. Chiefs wore elaborate robes woven from breadfruit fiber—they called the cloth “tapa.” Islanders peeled breadfruit with seashells and wrapped them in banana leaves.

Upon his return to London, Banks raved about breadfruit to King George III, who was otherwise occupied with keeping his North American colonies in the fold of empire. It wasn’t until Banks promoted the breadfruit as an ideal source of cheap starch for English-owned slaves on West Indian sugar plantations that the King pricked up his ears, snapped his fingers, and summoned an explorer.


Two Tahitian men preparing breadfruits in the early twentieth century.

The gig went to Captain William Bligh—a.k.a. Breadfruit Bligh, who in 1787 sailed the H.M.S. Bounty to Tahiti, where he and his crew sowed and harvested and stowed 1015 breadfruit saplings to ship to the West Indies. A few days into the journey, a mutiny—the famous Mutiny on the Bounty—occurred. The mutineers had taken up with Tahitian women and wanted to go back, go native, and start a utopian community, all of which they did. Bligh may also have treated them like total shit. He was set adrift on the Bounty's longboat with eighteen other men. (Later, he bitterly recalled how the mutineers “laughed at the helpless situation of the boat.”) Lacking a compass, and quite pissed, he and his crew of outcasts raged across the ocean, covering five thousand kilometers in forty-one days to disembark on the Dutch island of Timor, where they were rescued.

Two years later, undeterred, Bligh bivouacked to Tahiti, secured two thousand fresh saplings, and carried them without incident to Jamaica and St. Vincent. The fruit prospered, due in large part to native bats, whose rank poop spread breadfruit seed better than the gentle Caribbean breeze ever could. By 1797, the head of the St. Vincent Botanic Garden could write that “the breadfruit thrives (if possible) better than in its native soil.” The slaves, for their part, wanted nothing to do with any this botanical chest-thumping. They wouldn’t touch the stuff.

* * *

In time, others did. Today, breadfruit is culinary clay in the hands of a diaspora of chefs. Hawaiians call it ulu, Nigerians call it ukwa, Mexicans call it fruta de pan, and Papua New Guineans call it kapiak. Indians make breadfruit curry and breadfruit chips. Rastafarians make a “rundung” stew with breadfruit. Mexicans refry breadfruit the way they refry beans. In Trinidad, they make a breadfruit pumpkin soup. In Tobago, they love breadfruit pie. The Ministry of Agriculture in Kingston, Jamaica, has published recipes for breadfruit smoothies and deep-fried breadfruit croquettes on its website. The croquettes look particularly delicious.

Still, Americans have always kept their distance from the crop. Melville, for his part, liked how the tree looked. In Typee, he called it “a grand and towering object” comparable in stature to New England’s “patriarchal elm.” Its leaves were “cut and scalloped as fantastically as those of a lady’s lace collar.”

But its taste is a different thing. In 1913 all The Christian Science Monitor could offer was that the breadfruit was “palatable.” Over the century, public opinion downgraded the fruit from “palatable” to, as the Wall Street Journal recently put it, “all but inedible.” Epicurious, a popular cooking website, has recipes for “fruit bread” but not breadfruit. When a D.C.-based Smithsonian reporter was assigned to write about cooking with breadfruit, she came up empty. “You want fruit or bread?” the owner of an ethnic foods store asked her. If you consult WikiAnswers (and, really, don’t) about where to buy breadfruit, it says, “Not sure if they sell it in the U.S.” When I called my Whole Foods store in Austin to ask where I might find some breadfruit, the first word out of the produce guy’s mouth was “whoa!”

For a country that’s willing to eat just about anything anyone shoves down its national gullet, this is a curiously elusive relationship to have with a high-yielding fruit whose taste, palatable or not, is about as threatening as baby food. It’s hard to say why Americans shun breadfruit. Cole mentions that it “does not have a great shelf life.” Producers of animal feed—those who determine much of what’s grown and eaten in the United States (and elsewhere)—may be too addicted to the higher crude protein contents of corn and soy to explore the environmental benefits of breadfruit feed. And the breadfruit may also lack the potential to yield a ubiquitous byproduct—such as high-fructose corn syrup—to justify its mass production.


Fiji, ca. 1900-1930

But my hunch is that the American objection is primarily aesthetic. A picked breadfruit looks like a Nerf ball with a stick in it. When you bite into the flesh, there’s no juice. The fruit’s exterior resembles really bad acne. Neither Georgia O’Keefe nor any of the Dutch masters ever eroticized the breadfruit. The American palate is remarkably tolerant, but it has its standards: our food has to pack a flavorful punch, or evoke grandma’s kitchen, or at least display a modicum of healthful sex appeal. Breadfruit does none of the above.

That’s for the best, though. Consider the more common fruits and vegetables broadcast across the earth after European colonization. More often than not, their biodiversity has been hijacked by conventional agriculture, locked in a genetic straitjacket, and defended with poisons ranging from arsenic to DDT. Corn, bananas, wheat: to mass commercialize a crop is to create an army of cloned plants marching in lockstep against microscopic forces ready to level them in one fell swoop. Maybe it’s time for the Breadfruit Institute to stage its own mutiny and keep the breadfruit safe at home, secure in ancient tropical groves, feeding pigs and filling pies. We here on the mainland won’t miss a thing.

James McWilliams is a writer living in Austin, Texas. He teaches at Texas State University and is the author of Just Food: Where Locavores Get It Wrong And How We Can Truly Eat Responsibly.



  1. Martijn Wallage | August 1, 2014 at 4:07 pm

    Philip Larkin thought it had sex-appeal (make of that what you will):

    Boys dream of native girls who bring breadfruit,
    Whatever they are,
    As bribes to teach them how to execute
    Sixteen sexual positions on the sand;
    This makes them join (the boys) the tennis club,
    Jive at the Mecca, use deodorants, and
    On Saturdays squire ex-schoolgirls to the pub
    By private car.

    Such uncorrected visions end in church
    Or registrar:
    A mortgaged semi- with a silver birch;
    Nippers; the widowed mum; having to scheme
    With money; illness; age. So absolute
    Maturity falls, when old men sit and dream
    Of naked native girls who bring breadfruit
    Whatever they are.

  2. David A. Goldfarb | August 1, 2014 at 4:35 pm

    I’ve made a soup with breadfruit, obtained locally here in Hawai’i, and it functions like a squash or pumpkin in that role, but is much starchier, so it absorbs a lot of liquid. A large breadfruit might make 6 or 8 quarts of soup.

    My understanding is that a breadfruit tree produces most of its ripe fruit at one time during the year, so it’s not 450 pounds of breadfruit distributed across 12 months, but 450 pounds of breadfruit all in one crop, and you’ve got to find some way to preserve it. The traditional method in the South Pacific is to ferment it like poi, which Hawai’ians make from taro.

  3. daneil | August 2, 2014 at 8:52 am

    was bivouacked really the right word?

  4. Fiona | August 3, 2014 at 3:56 am

    Captain Bligh seems a target for underhand criticism here. He wasn’t a saint, but neither was he as bad as is insinuated. The information about breadfruit is otherwise interesting and thought provoking.

  5. Ike | August 3, 2014 at 12:08 pm

    I would say Melville found at least a modicum of healthful sex appeal:

    “The native, first placing a calabash beneath the nose, as it were, of his curious-looking log-steed, for the purpose of receiving the grated fragments as they fall, mounts astride of it as if it were a hobby-horse, and twirling the inside of his hemispheres of cocoanut around the sharp teeth of the mother-of-pearl shell, the pure white meat falls in snowy showers into the receptacle provided. Having obtained a quantity sufficient for his purpose, he places it in a bag made of the net-like fibrous substance attached to all cocoanut trees, and compressing it over the bread-fruit, which being now sufficiently pounded, is put into a wooden bowl–extracts a thick creamy milk. The delicious liquid soon bubbles round the fruit, and leaves it at last just peeping above its surface.”

    -Typee Ch. 15

    (Then again, Melville tended to get carried away over stuff like this)

  6. Irene | August 4, 2014 at 7:08 am

    I copied the Larkin poem to post it here, and found that another PR reader had already done so. Happy to know there are two of us who love this poem.

  7. Gem Thomas | August 4, 2014 at 9:49 am

    please send

  8. Laurel deMercado | September 18, 2014 at 11:20 am

    I am a Jamaican, living in Jamaica, where the Breadfruit is a staple in our diet. It is prepared in a number of ways and is very delicious when eaten with compatible proteins. The most popular way of eating it is roasted, with Ackee & Saltfish (salted Codfish) – Yummy. For foreigners, it is an acquired taste. The roasted breadfruit can also be made into a salad, substituting the potato for the breadfruit. We also slice it very thinly and deep fry it, sprinkle salt on it and have it as chips – delicious! The young breadfruit is used in soups, such as red peas soup,chicken soup or beef soup. It then takes on a gummy texture with a delicious flavour. All Jamaicans love breadfruit and we cannot have enough of it so I am happy to hear of its nutritional value and will now eat it more than ever.

  9. Stephen Hodges | September 22, 2014 at 8:24 pm

    If you leave it to ripen too long, it starts to get (very) sweet… my favorite is roasting over an open fire (until the outside is charred) when just “turn” or slightly sweet. Eaten hot, I think this is the time it is closest to fresh bread straight from the oven.

  10. Sonia Folkes | September 23, 2014 at 4:07 pm

    Like Laurel de Mercado, I too am Jamaican, nourished by staples such as breadfruit, prepared in every possible culinary form.Coming from a family of 11 children, my rather innovative and obviously “creative” mother found this to be a versatile fruit, which can be roasted, boiled, fried, or baked. She used the ripened breadfruit to make a pudding, combining the pulp with raisins, milk, vanilla, and ,of course, a “smattering” of Jamaican rum.

  11. Baltazar B. Simpliciano | September 23, 2014 at 7:22 pm

    The author should have research more in Hawaii better yet in Waipahu, Hawaii as all Ilokanos love that fruit. With another Ilokano favorite, the Marungay, a great combination, and another combo is with saluyot. Many American now love that fruit, neutralize citizen and referring to with Filipino ancestry here. And I am sure if the author ‘had walk the beat’ that breadfruit is a common dish for many Asian. (My father sells the ‘pakak’, in Ilokano term), for $.25 and would resell for $.35, a good bargain.

  12. JenS | September 28, 2014 at 8:40 am

    Please export and plant in famine susceptible areas of Africa and other parts of the world.
    I have always felt that a breadfruit tree can feed a family and many neighbors. It is a very versatile staple food and the plant requires very little maintenance.
    I have known breadfruit all my life and most people tolerate it well.

  13. Marjorie Vassell | October 4, 2014 at 5:12 pm

    Another Jamaican endorsing all that Laurel and Sonia have said about the versatility and and ‘niceness’ of properly prepared and complemented breadfriut.
    Hope we can do some research and , find a way to preserve it so it is available out of season

  14. Marielouise McShine | October 13, 2014 at 6:45 pm

    Very useful to poor families during the war days when food was in short supply in the Caribbean. Many homes had breadfruit trees and coconut trees growing in their yards which provided a nutritious and satisfying meal.

  15. Shelley McNally | October 15, 2014 at 9:15 pm

    I too am a Jamaican living in Austin, TX and breadfruit is one of my favorite. Roasted, sliced and smothered in butter, yum, yum. I have bought breadfruit from the Asian market off of Parmer Lane. It’s not like what I used to eat back home, but it’s good in beef soup.

  16. Melanie | December 8, 2014 at 1:55 am

    I found a lone breadfruit at a farmers market in Maui. It was my first trip to Hawaii and finding and eating breadfruit was on my bucket list. We were lucky to have a kitchen in the condo we stayed at. I fried part of it, roasted some on the barbecue and boiled the rest and mashed it. I loved all of it! I don’t find it an acquired taste at all. It’s akin to a starchy vegetable, like a potato. The fried pieces reminded me of a fried plantain.

    I’ve searched high and low at every type of ethnic market in the Los Angeles area. Asian, Indian, Hawaiian, none to be found. I didn’t know it was popular in Mexico, that was a surprise. I wonder if I can find it at a Mexican grocer. Truly a wonderful tasting “fruit”. Perhaps that’s part of the reason the mainland hasn’t accepted it into the fold, as it doesn’t taste sweet, as fruit normally implies. Fingers crossed it becomes more popular. I’d eat it every day.

  17. Denise | March 30, 2015 at 9:42 am

    People pondering over how to preserve the breadfruit: just roast it, peel it slice it into chunks and FREEZE it. Lasts forever. (Well, maybe not forever, but at least a year.)

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