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Breadfruit Plants (Artocarpus Altilis)

Regular price 300.00
Regular price Sale price Rs. 300.00
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Plant Type

Botanical Name: Artocarpus altilis

Common Name: Ulu

General Information: Believed to be a domesticated descendant of Artocarpus camansi. Originating in New Guinea, the Maluku Islands, and the Philippines, Part of the mulberry and jackfruit family. Versatile fruit growing in tropical regions, including the Pacific Islands, Caribbean, and Southeast Asia, Ripe fruits are roundish, 10 to 20 centimeters (4 to 8 inches) in diameter, greenish to brownish green, with white, somewhat fibrous pulp.

Culinary Uses: Cooked semi-ripe breadfruit has a texture resembling bread with a hint of potato-like flavor. Ripe fruits can be roasted, baked, boiled, fried, or dried and ground into flour. Roasted seeds have a taste similar to chestnuts.

Health Benefits:

Rich in starch, Vitamin C, and Thiamine, High dietary fiber content. Contains anti-cancer properties. Gluten-free flour with a low glycemic index, Amplifies cardiac health by regulating blood pressure and heart rate

Manages diabetes with its low glycemic index and promotes digestion with its high dietary fiber content. Augments skin health with its nutritional richness. Bolsters immunity due to its Vitamin C content. 

Cultivation Details:

Bloom Time/Fruiting: 2-3 Years

Maintenance Required: Moderate


Planting and Care

It requires moderate amounts of annual rainfall with a temperature of 20°C to 33 °C. In the initial stages of the plantation, partial shading helps to grow fast and later stages they thrive best under full sunlight conditions. These trees grow on a wide range of well-drained deep soils with good organic matter.

Special Feature

The viscous latex has healing properties as it is antifungal and astringent, while the beauty of the Fogliame lends itself to ornamental functions. Particularly cheap and nutritious, these fruits are rich in gluten-free carbohydrates, have a high energy value and contain little fat and good amounts of potassium, calcium, magnesium, iron, fibre, and vitamins B1 and B3.


Breadfruit contains considerable amounts of starch and is seldom eaten raw. It may be roasted, baked, boiled, fried, or dried and ground into flour.