Breadfruit (Artocarpus altilis) is a large, tropical fruit native to the Indo-Malay region and widely cultivated in tropical and subtropical climates. The fruit is round or oval-shaped, with a green, spiky outer skin that turns yellow or brown as it ripens. When cooked, breadfruit has a starchy, potato-like texture and a mild, slightly sweet flavor, making it a versatile ingredient in both savory and sweet dishes. The fruit is rich in carbohydrates, fiber, and essential nutrients such as vitamin C, potassium, and B-vitamins. Breadfruit is often boiled, baked, roasted, or fried, and is used in a variety of dishes like curries, stews, chips, and even desserts. In many Pacific Island nations, it is a staple food, providing a valuable source of nutrition. The fruit is typically harvested while still immature for culinary use, as it is softer and more starchy when cooked. The tree itself is large and evergreen, with broad leaves and a fast growth rate, making it a valuable food source in tropical regions.