Hawaiian type breadfruit trees, called ‘ulu, produce fruit from mid-summer to late fall. One oral tradition relates that the god Kū saved his family from a famine by disappearing into the ground, reappearing as the first ‘ulu tree.

Breadfruit is high in carbohydrates, a fair to good source of dietary fiber and many nutrients, and low in fat and protein.

Although secondary to kalo (taro) and ‘uala (sweet potato) in traditional Hawaiian diets, large ‘ulu groves were once cultivated on Maui. Hawaiians baked ‘ulu in imu (underground ovens) and broiled the whole fruits over coals for a starchy staple. Fully ripe, soft breadfruit is sweet and edible raw, but most Pacific recipes use the firm, cooked fruit as a savory starch.

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