A large tropical fruit that tastes and feels starchy like bread when cooked, staple food in Pacific Island cultures.
Compound of bread + fruit, named by European explorers who encountered it in the Caribbean and Pacific Islands and recognized its bread-like texture when cooked.
Breadfruit was so promising that 18th-century botanists sailed across oceans to transplant it—it could theoretically feed the world, yet remains underutilized in modern cuisine!
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