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Once a storied icon of the Pacific, this indigenous foodstuff seemed destined for oblivion, a victim of fast-food chains and cheap canned goods. But this more-or-less forgotten, low-cost, sustainable, environmentally friendly, locally grown fruit may be seeing a revival. The Bulletin talks to the founder of the Breadfruit Institute in Hawai'i to find out the story behind this fruit's rise, fall, and re-birth.

[Many thanks to Holly Bynoe for bringing this item to our attention.] A fully-funded PhD studentship, to begin in October 2024, is available at the University of Warwick’s Department of History, in collaboration with the Royal Botanic Gardens, Kew, through the Midlands4Cities Doctoral Training Partnership. Description: When breadfruit was introduced to the Caribbean in the…

Diane Ragone’s research and promotion of a long-ignored Hawaiian staple has, quite literally, born fruit – with big implications for food security.

Marisol Villalobos has a routine with her breadfruit trees. Nearly every morning, as the sun is just cresting the horizon, she drives to her groves nestled in the mountains of Jayuya, Puerto Rico, steps out of the car and pauses to breathe in the thick scent of flowers, fallen leaves and ripening fruit. As she […]

French fries and stews, pies, puddings, and cakes: Is there anything this starchy fruit can’t do?