Breadfruit: A versatile tropical wonder

In the world of tasty tropical treats, breadfruit emerges as a rising star, catching the attention of both health enthusiasts and food lovers. Locally known as “rimas” in Tagalog, “kulo” in Bisaya, and “kamanzi,” this fruit is known for its healthy qualities, bringing exciting ideas to your plate, mixing old-school and modern flavors.

Breadfruit is a rising star for good reasons. Truly a nutritious wonder, it is full of good carbohydrates, low in fat, contains no cholesterol, and is gluten-free! Unlike rice, potatoes, and bread—our usual go-to staples as Filipinos—it is packed with more fiber, protein, magnesium, potassium, and a lot more of the good stuff. It also contains carotenoids and lutein—things you cannot find in regular white rice!

Aside from being a healthy alternative, breadfruit is also versatile. There are a lot of ways you can enjoy it at every stage of its life: once fully ripe, it’s like a potato and can be cooked in a lot of ways; you name it: steamed, boiled, fried, or even baked! It also turns soft and sweet, making it perfect for desserts too!

You can enjoy this deliciously healthy fruit even when it’s still young and green. Just boil it a little and serve as a dip or a sauce for salads, or you can be more creative by making pizza and pasta dough from it, just like our neighbors from Hawaii do.

Beyond its flavors, breadfruit is not just a tasty tropical fruit. Its nutritional value makes it a game changer, transforming how we see our meals. From our neighboring Pacific islands, this versatile tropical wonder shows endless possibilities not just in the kitchen but also in shaping a secure and sustainable food future for an agricultural nation like ours.