Recipes
Fine flour can be made from breadfruit, as described by a Jamaican born woman, Pearl Richards who won an award at age 16 (1937) for making breadfruit flour and received the first prize, a book:"The White Witch of Rosehall." The unripe breadfruit is sliced and dried. The dried flakes are ground to flour and sieved to a fine consistency. The flour is used in making weaning food for babies and can store for longer periods than a whole breadfruit. According to Pearl, making porridge that tastes delicious from breadfruit is possible. Grated breadfruit is mixed with flour and water then set to boil, when milk, sugar, nutmeg, cinnamon leaf and vanilla are added to a desired flavour and taste.
There are private recipes that have converted the bland taste of breadfruit to a delicious meal. The recipe termed "Sauce Breadfruit" as described by Loretta York, a chef from St. Kitts is like this: The breadfruit is peeled, sliced and boiled in water. Spices that include onions, garlic, pepper, thyme and salt to taste, are added and simmering continues until the water is almost dried. At this stage, remove from the fire and squeeze in juice from half a lime. The breadfruit so prepared can be eaten with meat or fish.
Non-Food uses:
Breadfruit tree has non-food products that are beneficial and could be exploited for household income. Examples include the fruit peel, the leaves and the stem of young trees that could be used to feed livestock. The latex is waterproof has found use in paints notably for boats. The wood has a resistance to insect attack and has found use in building, furniture and canoes. The inner bark has fibre that can be used to make clothes.
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