Breadfruit Tree

By Giancarlo Frigerio “Gifri”

The Bread of the Slaves

Several years ago, I had the opportunity to live in a true tropical paradise: the Seychelles Islands, in the heart of the Indian Ocean. After falling in love with life among palm trees and crystal-clear waters, I decided to move to Cancún, another Eden, but with the warmth of Latin influence. One of my first discoveries in the city was finding a breadfruit tree in a local park—the very same tree that once graced the garden of my home in the Seychelles. I was amazed and still wonder how and when it made its way to Cancún. This tree is originally from New Guinea.

Considering that I first came across it more than 40 years ago and that it already stood over five meters tall back then, it would not be far-fetched to believe it could now be 80 or even 100 years old. Perhaps we are looking at one of the oldest specimens in Mexico, a true botanical jewel that has withstood the test of time.

The history of breadfruit is closely tied to maritime trade routes. By the 19th century, it was already growing in Jamaica, Haiti, Barbados, Martinique, and Puerto Rico, brought over from Thailand and other Polynesian islands by British and French sailors. At that time, it became an essential food source for enslaved people due to its high nutritional value, particularly its protein content. Its name comes from its unique flavor: once cooked, its pulp resembles freshly baked bread. The tree also thrives in periods of drought, making it highly resilient in tropical and subtropical climates, especially in warm and humid regions.

At first glance, the fruit looks similar to a melon, about 10 centimeters in diameter, with a rough, light green skin. Inside, the pulp is white and starchy; once ripe, it becomes creamy and smooth, with a flavor reminiscent of sweet potato and bread. Breadfruit is also remarkably versatile in the kitchen. It can be baked, boiled, fried, or roasted, with each method revealing different nuances of its flavor. When baked, its soft and tasty pulp makes a perfect side dish or a base for other recipes. A treasure of nature, full of history and flavor, that continues to flourish today in Cancún.