Botanical Information : Breadfruit and Sweet Chestnut (Artocarpus altilis)

Scientific Name: Artocarpus altilis FOSB

Family : Moraceae
Origin : Native to a vast region stretching from New Guinea to the Indo-Malay Archipelago and western Micronesia.

Flowering and Fruiting :

• Flowering : Almost all year round.
• Fruiting : Almost all year round.

The breadfruit (Artocarpus altilis – seedless variety) is a majestic tree native to Southeast Asia, Polynesia, and Tahiti. It was introduced to the Caribbean, notably in Guadeloupe, at the end of the 18th century. This tree can reach an impressive height of 20 to 25 meters, and up to 30 meters under optimal conditions. Its grand appearance is characterized by thick, sparsely spaced branches that bear large, deeply lobed, glossy green leaves. These leaves, which can reach up to 90 cm in length, are one of the tree’s most distinctive features.

Breadfruit is a hermaphroditic plant, possessing both male and female flowers. The male flowers are grouped into a yellow, spongy, cylindrical spike called a “popote” in Guadeloupe and a “totote” in Martinique, while the almost round female flowers give rise to a globular fruit.

The breadfruit itself is a globe-shaped fruit weighing between 1 and 3 kg. Its thick skin is made up of rough, greenish areoles that smooth out and turn yellow when ripe. Unlike the seeded variety, this fruit contains no seeds, as it develops without fertilization. This characteristic makes it particularly prized for its soft, starchy, whitish flesh, which is easy to use in cooking.

Breadfruit is an extremely versatile ingredient in the cuisine of the tropical regions where it is cultivated. It can be prepared in many ways: baked in a gratin, mashed, fried as fritters or croquettes, deep-fried, boiled in soup, used in soufflés, or incorporated into traditional dishes such as migan or bébélé, a specialty of Marie-Galante. Its flesh is also used in pastries, for making cakes or flour. The popote candied with sugar is a popular treat in some areas.

Breadfruit is known by various names around the world, depending on local cultures. In Haiti, for example, it is called “Lam veritab” (the true tree), because its starchy, seedless flesh is ideal for making bread, hence its nickname “breadfruit tree.” Introduced to Haiti as a staple food source, breadfruit is widely cultivated, particularly in the South and the Grande-Anse region. There, it is consumed in all possible forms: fried, smoked, in salads, boiled, or marinated. The popote is often used to make a delicious jam. In Marie-Galante, this fruit is the main ingredient in an African-inspired dish called Bébélé, which has become a traditional specialty of the island.

In Haitian cuisine, breadfruit is a staple food featured in many traditional recipes. The “Tonm tonm”, an iconic dish of Grande-Anse, is made from breadfruit transformed into a paste, served with a kalalou (okra) sauce with djondjon (mushrooms) and shellfish. Breadfruit is also used to make fritters, gratins, marinades, dough balls, and even juice, demonstrating its remarkable culinary versatility. These various preparations highlight how deeply breadfruit is integrated into the food traditions of the regions where it is grown, providing both an essential nutritional base and a culturally significant element.

Chestnut tree

The sweet chestnut (Artocarpus altilis – seeded variety) is a tropical tree native to Polynesia and Indonesia. This breadfruit variety was introduced to the French Antilles in 1772 by explorer Pierre Sonnerat, with the aim of feeding slaves. The sweet chestnut is distinguished by its less elegant shape than the seedless variety, with thick and few branches. It has large, glossy green leaves, which can reach up to 90 cm in length and 50 cm in width, but they are less deeply cut. This tropical tree is well adapted to hot and humid climates, but it cannot survive in conditions where the temperature drops below 15°C, thus limiting its cultivation to tropical regions.

The fruits of the country chestnut tree, often called “châtaignes,” are moderately sized, measuring between 15 and 25 cm in diameter and weighing approximately 800 grams. They are easily recognizable by their thick skin covered with soft spines. When ripe, the greenish skin becomes smooth and takes on a yellowish hue. The fruit contains elongated brown seeds, which are edible after cooking. These seeds are very popular when boiled with a large amount of salt and are often served hot as a side dish. They are also used to stuff Christmas turkeys or to enhance dishes such as pork stew, making them a versatile ingredient in local cuisine.

The sweet chestnut tree is not only a tree with high nutritional value, but it also has recognized medicinal properties. The fruits and seeds are rich in protein and amino acids, constituting an essential nutrient source in the regions where it is cultivated. Medicinal, the chestnut tree helps strengthen the immune system and regulate blood glucose levels, making it a beneficial food for people suffering from diabetes. Furthermore, the presence of histidine, an amino acid, in the fruits contributes to the widening of blood vessels, thus reducing the risk of cardiovascular disease and helping to combat arthritis. These properties make the sweet chestnut tree valuable not only for nutrition, but also for general well-being.

The breadfruit tree, and more specifically the chestnut tree, plays a crucial role in tropical ecosystems and in the diets of local populations. It produces fruit almost year-round, ensuring a continuous source of food. A mature chestnut tree can produce between 600 and 800 fruits per year, making it a key element of food security in the regions where it is cultivated. Known by various local names, such as “Labapen” in Haiti, this tree is deeply rooted in the culinary and cultural traditions of tropical communities, where it is valued not only for its fruit but also for its contributions to health and nutrition.

In summary, breadfruit and sweet chestnut, although belonging to the same species, Artocarpus altilis, have notable differences that influence their culinary uses and importance in local traditions. Sweet chestnut produces seeded fruits, has a less elegant habit, and less deeply cut leaves, while breadfruit produces seedless fruits, has a more stately habit, and deeply cut leaves. These two varieties are both essential to the cuisine and culture of tropical regions, each offering unique characteristics that enrich local culinary traditions.

Sources

Caribfruits – Chataigne pays / Fruits Tropicaux (cirad.fr)