The breadfruit (Le Fruit à pain)
The breadfruit which is the fruit of the bread tree is tremendously part of the culinary heritage in Guadeloupe Archipelago. However, the bread fruit is native to South Pacific and have been spread to the rest of Oceania, South and Southeast Asia, Central America, Africa, the Pacific Ocean and Caribbean islands during the late 18th century. Jamaica was the first Caribbean island where the fruit has been introduced.
From this time, the breadfruit has been used in various recipes in Guadeloupe Archipelago and the tree helps in the building of pirogues. Indeed the bread tree wood is extremely good quality.
The bread tree is an evergreen tree with large and thick leaves which grows up to 25 metres.
The breadfruit is between 15 to 30 centimetres long and is usually round or oval and weigh between 1 to 6 kilograms. The skin colour ranges from light green, yellowish-green or yellow. The flesh is creamy white to pale yellow with a floury texture looking like some potato.
The fruit is a good source of dietary fibre and is rich in vitamins and minerals such as potassium, calcium and magnesium as well as being a high source of gluten-free carbohydrate and protein.
In Guadeloupe Archipelago, the fruit is used in sweet and savoury dishes. In savoury meals it is considered as a vegetable and can be served with different stews, seafood and combined with other vegetables. You can also do breadfruit “migan” which is basically a soup with some breadfruit chunks, breadfruit gratin, breadfruit fritters, breadfruit chips and crisps, breadfruit soufflé and more. For the sweet version, you will find breadfruit jam, breadfruit cake or the breadfruit “chodo”. The breadfruit can be ground into flour allowing you to do some pancakes.
When visiting Guadeloupe Archipelago, you will definitely have more than one opportunity to taste the breadfruit in any kind. It is everywhere!