Breadnut

What it is

Breadnut is Artocarpus camansi, the wild seeded ancestor of breadfruit. Its oval fruit measures about 13–20 cm (5–8 in) long, with flexible, pointed spines on green skin that becomes yellow-green as it ripens.

Inside are 12–150 seeds, each about 2.5 cm (1 in) long, surrounded by relatively little pale flesh. That flesh has a sweet aroma when ripe, but the seeds are the main reason people grow the tree.

Where it comes from

Breadnut comes from New Guinea, where it grows in lowland river forests and home gardens. From the late 1700s, British and French introductions carried it through the tropics. It is now especially popular in Trinidad, Tobago and Guyana, far from the forests where it began.

How it's eaten where it grows

In Trinidad, curry chataigne starts with green breadnut. The thick skin and core come off, the seeds are peeled, and the flesh is chopped finely. Curry spices, cumin, turmeric, green seasoning and coconut turn both flesh and seeds into a dish served with buss up shut, dhal puri or sada roti.

In the Philippines, the immature fruit is sliced thinly and cooked as a vegetable, seeds included. Mature seeds can be boiled or roasted for their chestnut-like bite.

How it's grown

The evergreen tree reaches 10–15 m (33–50 ft) or more. Tropical warmth, sun and deep, fertile soil suit it best. Trees grown from seed begin bearing at about 8–10 years old.

The meal determines the harvest: young fruit supplies the vegetable, while soft, ripe fruit supplies the mature seeds.

When and where you'll find it

In Hawaiʻi, breadnut usually fruits from October to May, sometimes continuing into July. In the Philippines, fruiting usually begins in April or May.

New Guinea village markets sell gathered seeds. In the Caribbean, the seeds turn up in markets and restaurants, and one Caribbean food importer sells frozen breadnut from Guyana under the names chataigne and katahar.