The breadfruit tree is native to the Pacific islands and Southeast Asia. It appeared in prehistory in Polynesia as a cultivated plant, and from there, travelers took it to the European continent.
The diet of the past
Since those remote times, the population consumed its fruit, which was part of their diet.
The tree can reach a height of 21 meters. Its leaves are dark green and can measure between 15 and 60 centimeters long. Its fruit is light greenish-yellow in color, but in some areas, it has an orange hue.
It is characterized by its fleshy and soft texture, which contains round seeds highly valued for their high vitamin and mineral content. Once the fruit is ripe, the seeds are removed.
Medicinal values
In medicine, mature leaves are used to prepare infusions to help regulate blood sugar levels as an antidiabetic; for hypertension, infusion of young leaves is recommended.
In the case of hypoglycemia, an infusion of the breadfruit bark helps the pancreas in its function to improve glucose levels.
The fruit is fully utilized. In Panama, its pulp is used in making desserts, dishes, in delicious tostones (fried plantains) to accompany meats with sauce, and why not?
Replacing yuca and potatoes. In Puerto Viejo, it is common to consume it fried, accompanied by cream (natilla) and cheese. The seeds are also eaten toasted or boiled.
