Breadfruit is known by various names worldwide: Fruta de Pan (Spanish), Sa-Ke (Thailand), Ulu or Tree potato (Hawaii), Suku or Sukun (Malaysia), Rimas (Philippines), Panapen (Puerto Rico), Pan de Año (Venezuela), Mazapán (Guatemala), Arbor de Pan (French), and Fruta Pão (Portuguese).
 
These fast-growing trees can reach an impressive 30 to 60 feet, making them among the tallest fruit-bearing trees. Once a Breadfruit tree matures, typically between 3 to 5 years, it becomes highly productive, yielding anywhere from 50 to 200 fruits annually.
 
When young, Breadfruits have firm, fibrous white flesh, rich in starch. As they ripen, this flesh transforms, becoming a pale yellow and softening into a sticky, creamy texture. Though Breadfruit can be eaten raw when fully ripe, it’s most often cooked to enhance its flavor and achieve a smoother, softer consistency.
 
Breadfruit is rich in antioxidants, complex carbs, and complete protein, providing all nine essential amino acids. Its gluten-free flesh is packed with vitamin C, calcium, potassium, fiber, and nutrients like iron, B vitamins, phosphorus, vitamin A, and magnesium.
 
Sun: The trees need direct sunlight for about half of the day, but young trees prefer some shade.
 
Cold tolerance: 40°F