Breadfruit

It is a shortcoming not to mention breadfruit in Hawaii’s list of favorite fruits. On this island, it is called “Ulu”. This fruit originates in New Guinea and the Philippines. Although this one is not an authentic fruit of this land, it plays a crucial role in the life of Hawaiians. Since people love to consume this fruit to satisfy their hunger, this delicious fresh treat is a source of carbs and healthy vitamins. The ancient Polynesians introduced this fruit to Hawaii in 300 AD. The Pacific, Caribbean, Central America, South, and Southeast Asia, Africa, and about 90 more countries now grow it. Its name is derived from the cooked, potato-like flavor and texture of the fairly mature fruit, which is comparable to freshly baked bread.

Each fruit is divided into several achenes, each of which is enclosed by a fleshy perianth and grows on a fleshy receptacle. The ovoid fruit has a rough surface. The majority of well-chosen cultivars produce fruit without seeds, whereas seeded kinds are produced primarily for their edible seeds. Usually, breadfruit is multiplied by taking root cuttings. Breadfruit is closely related to the breadnut. It is similar in appearance to its relative of the same genus, the jackfruit (Artocarpus heterophyllus).