Breadfruit is sold “each” but sizes/weights will vary as market prices change with supply and seasonality. Because of the seasonality it may not be possible to supply this product. Breadfruit is one of the highest-yielding food plants, a single tree producing up to 800 or more fruits per season. The grapefruit-sized ovoid fruit have a rough surface Breadfruit is high in carbohydrates and vitamin B and, when fully ripe, is a fair source of vitamin C and calcium. The starchy globes resemble white potatoes in taste and versatility, yet have their own character. To steam, use breadfruit at any stage of ripeness. Steam whole and unpeeled breadfruit, or peeled and quartered, one hour or until tender. To boil, place whole breadfruit in boiling water to float, for one hour or until tender. Or, boil peeled, cubed breadfruit in salted water to cover until tender. To bake, place a soft, yellow-brown breadfruit in a baking pan, with water covering the pan bottom. Bake at 350 degrees one hour or until tender. Serve the steamed, boiled or baked breadfruit with butter (or Butter Buds), salt and pepper.