English: seeded breadfruit, breadnut
Spanish: pana de pepita, pana de grano
Indonesia: kelur, timbul
Origin and Distribution
Native to New Guinea, and possibly the Moluccas and the Philippines. Widely cultivated throughout the humid tropics.
Seeded breadfruit is a large tree, to 100 feet (30 m) tall, with large, spreading branches and a straight trunk with smooth gray bark. Leaves large, 16-20 inches (40-50 cm) wide and 24-35 inches (60-90 cm) long, with shallow lobes. All parts of the tree contain abundant white latex. Monecious, with axillary inflorescences. Male inflorescence elongated, 1-1.5 inches (3-4 cm) wide and 6-10 inches (15-25 cm) long, female inflorescence globose, 2-3 inches (5-7 cm) wide and 3-4 inches (8-10 cm) long. Fruits large, spheroid, 4-12 inches (10-30 cm) in diameter, green and covered with soft spines. Fruits contain between 20-60 rounded or flattened seeds, about 1 inch (2.5 cm) long. Seeds are cream colored and have a brown testa.
Propagation and Culture
Seeded breadfruit is propagated by seed, which must be planted while fresh or stored in damp medium for a short time. Viability is lost if seeds are allowed to dry out. Germination occurs in 1-2 weeks, and seedlings grow quickly. Flowers and fruits year round in tropical climates with little seasonal variation. In regions with a pronounced cool or dry period, trees may become partially deciduous and stop fruiting until conditions become more conducive to rapid growth. Seeded breadfruit grows and fruits best in fertile, well drained soils, but is widely adaptable. Will grow and fruit from sea level to over 4900 feet (1500 m) elevation.
Cultivars and Related Species
No cultivars of seeded breadfruit are known.
Related species include Artocarpus altilis, the breadfruit, Artocarpus mariannensis, breadnut, Artocarpus heterophyllus, jackfruit, and Artocarpus integer, champedak.
Immature fruits are cooked as a vegetable with coconut milk. Seeds are soft, edible and delicious, and may be boiled or roasted.
More information on seeded breadfruit
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