40 lb. cartons
April through August from the Dominican Republic
Truck or Airfreight
No one tasting Bread Fruit for the first time is likely to dispute that it is an acquired taste (and texture). Bread Fruit is used almost exclusively as a vegetable, generally when wholly or partly green. When completely green, the raw Bread Fruit is hard and starchy, like a raw potato when slightly ripe, the raw pulp resembles both eggplant and partly baked bread. Cooked at this later stage, Bread Fruit acquires a texture that might be likened to that of an extremely starchy potato mixed with a plantain, but is much stickier than either. It has a slightly musky, fruity flavor, but at the same time it is very bland.