Breadfruit Live Plants (Artocarpus Altilis)

Breadfruit, scientifically known as Artocarpus Altilis, is a versatile fruit that falls under the botanical family of mulberries and jackfruit. These trees are abundant in tropical regions, including the Pacific Islands, Caribbean, and Southeast Asia. The name "breadfruit" is derived from its association with bread, as the texture of semi-ripe breadfruit, when cooked, resembles that of bread with a subtle hint of a potato-like flavor.

The ripe fruits, produced by the pistillate flowers, are roundish, measuring 10 to 20 centimeters (4 to 8 inches) in diameter. They typically have a greenish to brownish-green skin and contain white, somewhat fibrous pulp. Breadfruit is known for its considerable starch content and is rarely consumed raw. Instead, it is prepared by roasting, baking, boiling, frying, or drying and grinding into flour, with the roasted seeds having a flavor similar to chestnuts.

In addition to its culinary versatility, breadfruit offers various health benefits. It is a rich source of Vitamin C and Thiamine, while also providing a high amount of dietary fiber. Furthermore, breadfruit has been associated with anti-cancer properties, aids in digestion, and contributes to overall bone health. Notably, breadfruit flour is gluten-free and has a low glycemic index, making it a favorable choice for individuals with diabetes. Commonly referred to as "Ulu," breadfruit trees generally start bearing fruit within 2 to 3 years and require a moderate level of maintenance to thrive.