BREAD-FRUIT 
89 
yon may see two* kinds of flowers—one quite elongated. This soon 
turns brown and drops off. It is pulpy in texture and may be preserved 
as a confection. The true flower has a small round head, and from 
this develops the fruit. 
Bread-fruit grows as large sometimes as a child's head. The one 
from which the sectional drawing was made measured six and one-half 
by seven and one-half inches. The rind is rough and of a bright green 
color, but quite thin. Inside is a snowy- 
white pulp with a core, or heart, in the 
center. There are two varieties of 
bread-fruit, one having a white heart 
and the other a yellow heart. Of the 
two the “yellow-heart” is the most 
desirable. This heart may be seen 
here in the drawing as slightly darker 
than the surrounding meat; but on be¬ 
ing first cut open it was very white. 
The sticky white juice that exuded 
from the rind and core (on being cut) 
soon discolored it. About the heart 
we see the tiny brown seeds, and radi¬ 
ating out towards the rind the fibrous 
meat. 
As soon as the fruit is fully de¬ 
veloped, it is termed “fit” and is cut for immediate use. Should it be 
left to ripen, it would become sweet and juicy, which is a very undesir¬ 
able feature in a bread-fruit. When the fruit, is picked “fit,” the pulp 
is dry and mealy when cooked, and it is then very much indeed like 
bread. It may be boiled or roasted. The latter process is the best to 
bring out the bread-like qualities of the fruit; though when carefully 
boiled and served immediately, it is found more easily digestible for 
tender stomachs. 
The fruit is roasted by putting it directly upon a bed of hot coals 
and turning it from time to time to form an even brown crust of the 
rind. This is then trimmed off, the “bread” opened for the removal of 
the heart, which is not desirable, and the remainder sliced for immediate 
serving. Butter and salt add to the deliciousness. It is indeed a won¬ 
derful substitute for that article of food. And thus we see how God 
