Grown in Papua New Guinea, Australia, New Zealand, and the Caribbean region, breadfruit is considered one of the most amazing fruits. The homeland of this fruit is considered to be Papua New Guinea and the Indo-Malay regions. The inhabitants of the islands spread this fruit to the countries along the Pacific coast. The large fruit was also brought to Europe in the 1500s. Introduced to India in the 20th century, breadfruit is currently grown in more than 90 countries. The green fruit is called «ulu» in the USA and Hawaii, «fruta pao» in Portugal, and «bakri chajar» in India.

While most fruits are eaten before or after a meal, breadfruit is eaten along with food. This fruit, whose external appearance resembles a jackfruit, is scientifically called Artocarpus altilis. Initially eaten baked on fire or buried in embers, this fruit reaches a diameter of 10–30 centimeters and a weight of 3–5 kilograms. The large green fruit, whose skin consists of pentagonal segments, releases a scent resembling freshly baked fruit and milky sap when fully ripe. The local population fries or boils the breadfruit, whose taste is similar to bread and potatoes, and eats it in place of bread.