Carb lovers rejoice, we’re here to tell you you can have your bread and eat your fruit too. How? Breadfruit—or Fruta de Pan as the locals call it. This large oval shaped fruit grows year round along Nicaragua’s Caribbean coast and can taste and look just like bread if you prepare it right.
Remove its spiky green peel and you’ll find soft, seedless white flesh full of carbohydrates, vitamin A, calcium, and vitamin B that can be cooked, fried, or even baked. Like bread, its flavour is bland and its texture starchy making it the perfect alternative to other carbohydrate rich foods like rice or potatoes. And, that’s not even the best part! Breadfruit also helps combat hunger in tropical parts of the world.
Because they’re easy grow and a breeze to maintain, breadfruit trees make for an extremely sustainable crop. With every mature tree producing almost half a ton of nutrient dense fruit each year, breadfruit is a practical solution to food security in many regions. Did we mention they’re also drought resistant? Now that’s what we like to call a super fruit!
Breadfruit can be enjoyed at just about every stage of ripeness. When still firm, it makes for delicious breadfruit fries and when overripe, it tastes delightful in pies, cakes, and other desserts. Naturally gluten free, breadfruit can also be ground into flour to fulfill all your gluten-free baking needs.