Breadnut or Artocarpus Camansi, A really great fruit/nut to know.
Native to New Guinea, and possibly Indonesia and the Philippines. It often mistaken for seedy breadfruit as they look very similar; they are actually separate species and are the ancestors of breadfruit. Due to thousands of years of propogation and human selection is how we now have two difference species, probably arriving in the Caribbean in the 1700s by the British and French.
Its nicknamed the Chestnut of the Tropics. Great boiled or roasted. You can use it as your nut base for pestos and sauces. Most commonly eaten oven roasted, lightly salted.
They are a good source of protein and low in fat compared to nuts such as almond and macademia nuts. I would love to see more of these available at farmers markets and in restaurants. They are so so good.
The last time I had breadnuts was from Norma's in St Croix. Not on the menu, just simply shared between two neighbors in the neighborhood. Some breadnuts, a napkin, and a smile.
Shelli @ R2R Farm
For more info on our CSA visit www.ridge2reef.org/csa
For info on our weekly farmers market, visit www.vi.locallygrown.net
5/26/2017 10:08:07 am
I've tasted breadnuts before. It's a unique taste compared to other peanuts. I personally prefer them over the natural ones. We have a lot of these in our province. I'll ask from my relatives to bring breadnuts over when they go here.
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Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.