Originally brought to Jamaica from the Pacific Islands by the HMS Bounty in 1794, breadfruit was an inexpensive, nutritious food for enslaved Africans labouring on British-owned sugar plantations. The trees grow quickly and fruit within a year of planting, producing 200 to 400 fruits per year the size of a large grapefruit or small watermelon. Breadfruit contains all nine essential amino acids and is a good source of fibre, protein and several minerals and vitamins.

In the centuries since their introduction, breadfruit trees were abundant across Jamaica, and the fruit has been a staple of the country’s cuisine. In recent years, as communities have sought out more sustainable, local and healthy food sources – especially ones that can withstand extreme weather (a breadfruit tree that’s damaged in a hurricane can regrow itself) – breadfruit has experienced renewed interest as a nutritious and versatile option, providing both health and economic benefits.

(https://www.bbc.com/travel/article/20240221-breadfruit-the-caribbeans-hurricane-resistant-food)