For those of us that are curious, breadfruit can be eaten during all stages of development. They are planted and harvested around Haiti, as well as the Caribbean. At week 0 is the flowering stage, where young fruit is produced. Young fruit will have the texture of artichoke. During 0-16 weeks is the immature stage, where the fruit development reaches a firm and rubbery texture. It’s perfect for vegetables in stir fry or various dishes.
Once the fruit has reached full size at 12-16 weeks, and it is not preferred by most consumers. It does not have the starchy characteristics that will make breadfruit flour. Lastly, breadfruit has reached maturity at 16-18 weeks, that is when it has developed a starchy staple for a smooth texture. It is commonly used in stews, curries, fries, and can then be turned into flour as it reaches half-ripe and ripe state.Â
When it comes to breadfruit flour, milling operations can produce gluten free breadfruit flour using a retrofitted freight container dehydrator. With the increase for demand in gluten free flour, the foods can be replaced with starch and simple-sugar laden substitutes. You can also look to the Breadfruit Production Guide for further information about the rise of this gluten-free alternative fruit!Â
Moringa contains many healthful compounds such as:
It is also extremely low in fats and contains no harmful cholesterol.
