The Artocarpus is thought to be the wild ancestor of the Artocarpus, to which it is very closely related and sometimes considered conspecific. The nutritious seeds, which contain 13–19% protein and are high in potassium and phosphorus, are relatively low in fat compared with other nuts like almonds and macadamia nuts.
The tree is probably indigenous to Papua New Guinea, Indonesia, and the Philippines. The Artocarpus was supposedly brought to the American continent around 1770 by French sailors, who took Artocarpus seeds from the Philippines to the French West Indies. Today the breadnut is grown throughout the tropics together with the closely related Artocarpus. The breadnut, grown for its edible fruits and seeds and as a shade tree, requires a humid, tropical climate.
Immature fruits are thinly sliced, boiled in saltwater, and eaten in curries, soups, and stews in a manner similar to breadfruit. Normally, though, Artocarpus are grown not for their starchy pulp but for their edible seeds. The seeds, similar in taste and appearance to chestnuts (Castanea sativa), are boiled, steamed, or roasted and consumed as salted snacks commonly sold by street vendors. In West Africa, the boiled seeds are sometimes mashed and served as a side dish. The seeds provide an edible oil and can be processed into a nut paste and canned in brine.Artocarpus fruit plants in Keralais now available in our farms.
Mature Height: 36.00 m.
Sunlight: Full Sun
Fruit Color: Yellow
Year to Bear: 4 years
Botanical Name: Moraceae