Sukun

Common Name(s):

Breadfruit

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Scientific Name:

Artocarpus altilis

BOTANICAL DESCRIPTION

The sukun ripens while still green or yellowish, with a weight of up to 2kg. The pulp is cream to white in color, and all parts of the sukun tree exude sticky white sap. Sukun is both botanically related and visually similar to cempedak and nangka (jackfruit), which quickly becomes obvious when the fruits are peeled apart, revealing the structure of these compound fruits.

HABITAT

Sukun is native to the Nusantara Archipelago all the way to western Micronesia. It is actually a hybrid that evolved from the breadnut, and is commonly found in residential gardens and around villages.

SEASON

Sukun has two peak fruiting periods between July to February.

TASTE/AROMA

Mature sukun has a potato-like flavor with a scent reminiscent of freshly-baked bread with a touch of dried henna leaves. Young sukun is more vegetal in taste, similar to artichoke.

COMMON USE

Sukun is most often used when ripe, though the pulp and seeds are edible at all stages of maturity. It is cooked in a variety of ways where it is found—in peninsular Malaysia it is often battered and deep-fried for teatime. In Borneo it is commonly cooked in palm sugar as a sweet and satiating snack.

USE IN DEWAKAN

Steamed, dried, then sieved to become a flour, sukun is then made into a flatbread.

SOURCES

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