History
The breadnut (Artocarpus altilis) is native to an area stretching from New Guinea to Indonesia and the Philippines. The chestnut was taken to the French Antilles from Polynesia by Pierre Sonnerat, a French explorer in 1772.
Varieties
The breadnut is a variety of breadfruit. The two are the two varieties of the same species: Artocarpus altilis. The two trees are very similar and it is easy to confuse them and their fruits. Chestnut country is the variety in the seed of the breadfruit. It differs by a less elegant port, less deeply cut leaves and fruit covered with soft spines.
The breadnut has a green skin and weighs about 800 grams. Its diameter is approximately 20 cm. A tree can produce 600 to 800 fruits per year. The breadnut can exist only in tropical areas because it can not stand temperatures below minus 15°C (59°F). Ideally, the temperature for growing is between 15 and 40°C (59 to 104°F).
Health benefits
The breadnut seeds are rich in protein. The chestnut is a rich source of amino acids whose histidine is a source necessary for libido.
It helps fight against arthritis, the histidine of the breadnut widens the blood vessels, to fight against the risk of heart problems. Breadtnut strengthens the immune system and decreases the level of glucose in the blood.
Uses
Brown and elongated seeds appreciate when boiled. They are also used to stuff Christmas turkey or enhance a pork stew.