Typically green and scaly on the outside, white and smooth like squash on the inside, breadfruit is a starchy member of the fig family that’s similar in taste to a potato, and smells like fresh baked bread when cooked. But you’re not likely to come across it in most American grocery stores. Conor Knighton explores the history of breadfruit, a “canoe plant” first brought to Hawaii centuries ago by Polynesian explorers, and which today is used in everything from tacos and stews, to pizza, bagels, and even vodka.
