Breadfruit Slices The British introduced breadfruit to the
Caribbean in the 18th century to feed the workers on the huge
West Indian sugar plantations. As its name suggests, breadfruit,
when eaten before it its ripe, tastes and feels like fresh bread.
Starch and sugar make breadfruit high in energy, which the body
requires for warmth and general functionality. Breadfruit is also
rich in fibre and is a good source of Vitamin CÂ Breadfruit was
traditionally baked in ground ovens or roasted over hot coals. In
addition to the traditional cooking methods, breadfruit is
nowadays served baked, fried or boiled.