genus Artocarpus, a relative of the mulberry
and fig, and resemble each other in structure.
They’re very large assemblies of fused
ovaries and their seeds; breadfruits may reach
9 lb/4 kg, and jackfruits 10 times that weight.
Jackfruit, a native of India, has a conventional
composition for a fruit — mostly water, with
8% sugar and 4% starch — and develops a
strong, complex aroma with musky, berry,
pineapple, and caramel notes. It’s eaten raw
and in ice creams, as well as dried, preserved,
and pickled. Breadfruit, whose origins in the
Pacific islands remain unclear, gets its name
from its very high starch content, as much as
65% by weight (with 18% sugar and just 10%
water) when mature but unripe, and when
cooked into a dry, absorbent mass. It’s a
staple food in the South Pacific and in the
Caribbean, where it was taken by Captain
Bligh of the notorious Bounty mutiny. It may
be boiled, roasted, fried, or fermented into a
sour paste, then dried and ground into flour.
barry
(Barry)
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