Editing Breadfruit (section)

===Food===
{{Cookbook}}{{more citations needed|section|date=July 2018}}
Breadfruit is a [[staple food]] in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption.<ref name="janick">{{cite book |url={{google books |plainurl=y |id=cjHCoMQNkcgC |page=476}} |title=The Encyclopedia of Fruit and Nuts |last1=Janick |first1=Jules |last2=Paull |first2=Robert E. |publisher=CABI |year=2008 |isbn=978-0-85199-638-7 |pages=476}}</ref> Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as [[potato]]-like, or similar to freshly baked bread.

One breadfruit tree can produce {{convert|450|lb|kg|disp=flip}} each season.<ref>{{cite news |title='Food of the Future' Has One Hitch: It's All But Inedible |url=https://www.wsj.com/articles/SB10001424052970203752604576645242121126386 |access-date=6 August 2019 |newspaper=Wall Street Journal |date=November 1, 2011}}</ref> Because breadfruit trees usually produce large crops at certain times of the year, the preservation of harvested fruit is an issue. One traditional preservation technique known throughout Oceania is to bury peeled and washed fruits in a leaf-lined pit where they [[Fermentation (food)|ferment]] over several weeks and produce a [[List of fermented foods#Fermented fruits and vegetables|sour, sticky paste]].<ref>{{cite journal |title=Breadfruit Fermentation Practices in Oceania|pages=151–64|journal=Journal de la Société des Océanistes |date=1984 |volume=40 |issue=79 |first=Nancy |last=Pollock |doi=10.3406/jso.1984.2544 |url=https://www.persee.fr/doc/jso_0300-953x_1984_num_40_79_2544}}</ref> Stored in this way, the product may endure a year or more. Some pits are reported to have produced edible contents more than 20 years after burial.<ref>{{cite book |url={{google books |plainurl=y |id=4SdXGwAACAAJ}} |title=Plants, People, and Culture: The Science of Ethnobotany |last1=Balick |first1=Michael J. |last2=Cox |first2=Paul Alan |publisher=Scientific American Library |year=1997 |isbn=978-0-7167-6027-6}} {{pn|date=September 2021}}</ref> Remnants of pit-like formations with stone scattered around (presumed to line them) are often clues indicating prehistoric settlement to archaeologists studying pre-contact history of [[French Polynesia]].<ref>{{cite journal |last1=Kahn |first1=Jennifer G. |last2=Ragone |first2=Diane |title=Identification of Carbonized Breadfruit ( Artocarpus altilis ) Skin: Refining Site Function and Site Specialization in the Society Islands, East Polynesia |journal=Journal of Ethnobiology |date=November 2013 |volume=33 |issue=2 |pages=242–3 |doi=10.2993/0278-0771-33.2.237}}</ref>

In addition to being edible raw, breadfruit can be dried and ground into flour and the seeds can be cooked for consumption.<ref>{{Cite book|author=[[United States Department of the Army]] |url=https://www.worldcat.org/oclc/277203364 |title=The Complete Guide to Edible Wild Plants |publisher=[[Skyhorse Publishing]] |year=2009 |isbn=978-1-60239-692-0 |location=New York |pages=33 |language=en-US |oclc=277203364}}</ref>

====Southeast Asia, Pacific Islands and Madagascar====
[[File:Kolo (breadfruit) slices, Philippines.jpg|thumb|Breadfruit (''kolo'') slices to be used for cooking in [[Filipino cuisine]]]]

The seedless breadfruit is found in [[Brunei]], [[Indonesia]] and [[Malaysia]], where it is called {{lang|ms|sukun|i=on}}. It is commonly made into [[fritters]] and eaten as snacks. Breadfruit fritters are sold as local street food.

In the [[Philippines]], breadfruit is known as {{lang|tl|rimas}} in [[Tagalog language|Tagalog]] and {{lang|ceb|kolo}} in the [[Visayan languages]]. It is also called {{lang|ceb|kamansi}} (also spelled {{lang|ceb|camansi}}), along with the closely related ''[[Artocarpus camansi]]'', and the [[endemic]] ''[[Artocarpus blancoi]]'' ({{lang|ceb|tipolo}} or {{lang|tl|antipolo}}). All three species, as well as the closely related [[jackfruit]], are commonly used much in the same way in savory dishes. The immature fruits are most commonly eaten as {{lang|ceb|[[Ginataang langka|ginataang rimas]]}} (cooked with [[coconut milk]]).<ref>{{cite web |title=Kamansi |url=https://www.specialtyproduce.com/produce/Kamansi_13742.php |website=Specialty Produce |access-date=13 January 2019}}</ref><ref name="Diane Ragone- Breadfruit">{{cite journal|last=Ragone|first=Diane|title=''Artocarpus camansi'' (breadfruit), ver.2.1 |journal=Species Profiles for Pacific Island Agroforestry |date=April 2006 |access-date=18 April 2012 |publisher=Permanent Agriculture Resources (PAR) |location=[[Hōlualoa, Hawai‘i]] |editor-last=Elevitch |editor-first=C.R. |url=http://www.agroforestry.net/tti/A.camansi-breadnut.pdf}}</ref><ref name="ragone2">{{cite book |author-last=Ragone |author-first=Diane |editor-last=Elevitch |editor-first=Craig R. |title=Specialty Crops for Pacific Island Agroforestry |chapter=Farm and Forestry Production and Marketing Profile for Breadfruit (''Artocarpus altilis'') |publisher=Permanent Agriculture Resources |location=[[Hōlualoa, Hawai‘i]] |year=2011 |isbn=978-0970254481 |chapter-url=https://www.researchgate.net/publication/237250411}}</ref>

In the [[Hawaii]]an staple food called {{lang|haw|[[poi (food)|poi]]}}, the traditional ingredient of mashed [[taro]] root can be replaced by, or augmented with, mashed breadfruit ({{lang|haw|{{okina}}ulu}} in [[Hawaiian language|Hawaiian]]). The resulting "breadfruit poi" is called {{lang|haw|poi {{okina}}ulu}}.

====South Asia====

In [[Sri Lanka]], it is cooked as a curry using coconut milk and spices (which becomes a side dish) or boiled. Boiled breadfruit is a famous main meal. It is often consumed with scraped coconut or ''coconut sambol'', made of scraped coconut, red chili powder and salt mixed with a dash of [[Lime (fruit)|lime]] juice. A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as ''rata del petti''.<ref>Apé Lamā Lōkaya:1950, Chapter 31 (Vijitha Yapa Publications) {{ISBN|978-955-665-250-5}}</ref> In [[India]], [[fritter]]s of breadfruit, called ''jeev kadge phodi'' in [[Konkani language|Konkani]] or ''kadachakka varuthath'' in [[Malayalam]], are a local delicacy in coastal [[Karnataka]] and [[Kerala]]. In [[Seychelles]], it was traditionally eaten as a substitute for rice, as an accompaniment to the mains. It would either be consumed boiled (''friyapen bwi'') or grilled (''friyapen griye''), where it would be put whole in the wood fire used for cooking the main meal and then taken out when ready. It is also eaten as a dessert, called ''ladob friyapen'', where it is boiled in coconut milk, sugar, vanilla, cinnamon and a pinch of salt.

====Caribbean and Latin America====

In [[Belize]], the Mayan people call it ''masapan''. 

In [[Puerto Rico]], breadfruit is called ''panapén'' or ''pana'', for short, although the name ''pana'' is often used to refer to [[Artocarpus camansi|breadnut]], seeds of which have traditionally been boiled, peeled and eaten whole. In some inland regions it is also called ''mapén'' and used to make ''[[pasteles]]'' and ''[[alcapurria]]s''. Breadfruit is often served boiled with a mixture of sauteed ''[[Dried and salted cod|bacalao]]'' (salted cod fish), olive oil and onions. Mostly as ''[[tostones]]'' where about 1 inch chunks are fried, lighty flattened and fried again. ''[[Mofongo]] de panapén'' fried breadfruit mashed with olive oil, garlic, broth, and [[chicharrón]]. ''Rellenos de panapén'' the breadfruit version of ''[[papa rellena]]''. Dipping sauce made from boiled ripe breadfruit similar to [[chutney]] using spices, sesame seeds, herbs, lentil, coconut milk, and fruit. Both ripe and unripe are boiled together and mashed with milk and butter to make ''[[pastelón|pastelón de panapén]]'', a dish similar to [[lasagna]]. Ripe breadfruit is used in desserts: ''[[Flan (pie)|flan]] de pana'' (breadfruit custard). ''[[Cazuela#Puerto_Rican_cazuela|Cazuela]]'', a crustless pie with ripe breadfruit, spices, raisins, coconut milk,  and sweet potatoes. Breadfruit flour is sold all over Puerto Rico and used for making bread, pastries, cookies, pancakes, waffles, crepes, and ''[[almojábana]]''.  

In the [[Dominican Republic]], it is called ''buen pan'' or "good bread". Breadfruit is not popular in Dominican cookery and is used mainly for feeding pigs. 

In [[Barbados]], breadfruit is boiled with salted meat and mashed with butter to make breadfruit coucou. It is usually eaten with saucy meat dishes. 

In [[Haitian cuisine|Haiti]], steamed breadfruit is mashed to make a dish called ''tonmtonm'' which is eaten with a sauce made with okra and other ingredients, such as fish and crab. 

In [[Trinidad and Tobago]], breadfruit is boiled, then fried and eaten with saucy meat dishes like curried duck.

In [[Jamaica]], breadfruit is boiled in soups or roasted on stove top, in the oven or on wood coal. It is eaten with the national dish [[ackee]] and salt fish. The ripe fruit is used in salads or fried as a side dish.

In [[St. Vincent and the Grenadines]] it is eaten boiled in soups, roasted and fried. When roasted and served with fried jackfish, it is the country's national dish. The ripe fruit is used as a base to make drinks, cakes and ice cream.