Breadnut

Artocarpus camansi

nuts & seeds

Large seeds of the seeded breadfruit tree, boiled or roasted like chestnuts.

Origin

New Guinea and the Moluccas, grown in the Caribbean

Season (United States)

all year round

Preparation

They are boiled for half an hour in salted water, or roasted, then peeled of their brown skin; they are eaten cooked, never raw.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In the French Caribbean they say “châtaigne-pays”: it replaces the European chestnut there.