Breadfruit is touted as a superfood, with untapped potential for health benefits to humans and environmentally friendly growing through agroforestry. Originating in the South Pacific and eventually spreading to the rest of Oceana, British and French navigators introduced a few seedless varieties to Caribbean islands during the late 18th century, and today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.
Breadfruit produces abundant, nutritious fruit high in carbohydrates and a good source of fiber, carotenoids, antioxidents, vitamins, and minerals. It is a natural aid in the prevention of obesity and diabetes. Ripe fruit can be eaten raw or cooked, minimally processed into other products, dried into flour or starch, or frozen. Dried and ground, gluten-free breadfruit flour can be substituted for allergen wheat flour in many bread products, pastas, pastries, noodles etc. …
Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season, requiring limited care. This agricultural product not only gives the islands an export, it assists in solving other problems unique to island living. In the Pacific, all parts of the breadfruit are used medicinally, especially the latex, leaf tips, and inner bark. The wood is lightweight, flexible, and resists termites. It is used for buildings and small canoes. All parts of the tree yield latex, which is useful for boat caulking.
We didn’t set out to create a breadfruit vodka as a pure novelty; breadfruit can be very beneficial to the people of St. Croix.