Meaning
A large, round, green starchy fruit — brought to Jamaica in the 18th century — that is cooked and eaten like a vegetable rather than a fruit: roasted, fried, or boiled as a filling 'food' or starch, much like a ground provision. Roast breadfruit charred over the fire and paired with ackee and saltfish is a classic Jamaican breakfast, and the fruit turns up boiled in soup, fried into chips, and in every kind of savoury use. Cheap, plentiful, and versatile, it is one of the great starchy staples of the island's table.
Examples
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Roast di breadfruit pon di fire till it done.
Roast the breadfruit on the fire until it's done.
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Fried breadfruit sweet wid a piece a fish.
Fried breadfruit is delicious with a piece of fish.
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Di breadfruit tree full a fruit.
The breadfruit tree is full of fruit.
Origin
Brought to Jamaica in 1793 (famously by Captain Bligh of the Bounty) to feed the enslaved; it became a dietary staple. See [[roast-breadfruit]].
How it’s used
Eaten as a starch, not a sweet fruit. Classic roasted with ackee and saltfish.