Jamaican breadfruit, is a starchy fruit native to the South Pacific but widely cultivated in Jamaica and other tropical regions. It is a large, round or oblong fruit with a green and spiky outer skin. When cooked, the flesh of the breadfruit becomes tender, creamy, and slightly sweet, often compared to the taste and texture of potatoes. Breadfruit is a staple in Jamaican cuisine, used in a variety of dishes such as soups, stews, curries, and roasted as a side dish. It is also a significant source of carbohydrates, dietary fiber, and vitamins in Jamaican diets.