Once a staple in the Jamaican diet, (known by its Latin name, artocarpus altilis), the breadfruit is rising in popularity.
It’s hailed for being rich in vitamins and a source of carbohydrate and protein. In fact, the exotic wonderfood is widely eaten throughout the Pacific Island.
Additionally, more breadfruit is produced per hectare than rice, wheat and corn, according to New Scientist. Perhaps, the reason for the widespread interest surround this fruit, is it’s malleability as it’s potato-like texture flesh, can be used to make pancakes or sweets, or be served as part of a main meal.