Breadfruit is one of those things which I have been curious about for the longest time. It grows in the tropics but yet remains highly elusive in Singapore. For one, no one sells it in the markets, so it really takes quite a bit of looking around to find a tree. Yes there are a few trees around on our island but they remain in the “rare” category. I have encountered two trees so far, one near my place and other near a friend’s place in the east. Despite its wide distribution range from the Polynesian and Oceania Islands all the way to Kerala on the southern end of continental India, breadfruit doesn’t seem to have been widely incorporated into local cuisines very much. It remains much in the “exotic” category, far from being a staple for most. So it got me very curious as to what it tastes like, how it should be prepared and what it could be used to cook.