The breadfruit tree

Part 2

A single tree yields approximately 50 to 200 breadfruit per season. However, in the Caribbean the yield is much lower with an average of 25. Breadfruit trees had no significance in the Caribbean in the 18th century, and the fruit was used to feed pigs. Over time, however, people adjusted to its taste.

In the Botanical Gardens in St Vincent you can see a third generation breadfruit tree which carries a plaque, saying it is a descendant of the original plant brought by Capt. Bligh. It is a must-see for visitors. Everywhere in St Vincent there are breadfruit trees in abundance, and when I was on work-study there I soon found out that breadfruit was loved by many. Almost at every corner vendors openly roasted breadfruit and offered them for sale. By the time I left the island, I had eaten breadfruit in various ways – boiled and fried, baked, in oil down (their version of metemgee), roasted, as chips, in soup, in a pie stuffed with meat, and as pizza with the works.

Yes, strange as it sounds, it was most delicious. I asked my hostess about the base of the pizza and I was told that you have to know when to pick the breadfruit to get the right texture and eat it while it was still warm.

in the gardenBreadfruit is rich in dietary fibre, vitamin C and potassium. Although it looks like a fruit it has a taste between bread and potato.

When breadfruit is in season almost all the trees are laden. You have to know when to pick it to get the right texture and taste. This week I have had the most delicious breadfruit. I boiled and fried it, made chips and salad.   There are many ways to try new dishes so enjoy breadfruit while it is in season.

Until next week, happy gardening!