JAKARTA – Breadfruit, locally known as sukun, is one of Indonesia’s most underrated tropical foods. Growing abundantly in coastal and rural areas, this starchy fruit has long been a staple for local communities.

While often seen as a simple village snack, breadfruit actually holds impressive nutritional value and is increasingly recognized as a sustainable and health-supporting food.

Breadfruit trees thrive in tropical climates and require minimal care. Once mature, a single tree can produce hundreds of fruits each year, making it an environmentally friendly crop.

The fruit has green, slightly spiky skin and creamy white flesh. When cooked, its texture becomes soft and starchy, often compared to potatoes or freshly baked bread.

Nutritional Value and Health Benefits

Breadfruit is rich in complex carbohydrates, dietary fiber, and essential nutrients such as vitamin C, potassium, and B-complex vitamins. According to Halodoc, fiber-rich foods play an important role in maintaining digestion, heart health, and stable blood sugar levels.

The potassium content in breadfruit helps support healthy blood pressure and heart function. Its fiber also contributes to lowering bad cholesterol (LDL), reducing the risk of cardiovascular disease.

In addition, breadfruit has a relatively low glycemic index, meaning it is digested more slowly and helps prevent sudden spikes in blood sugar—making it a suitable option for people managing diabetes when consumed in moderation.

Vitamin C in breadfruit acts as a natural antioxidant that supports the immune system and protects the body from free radical damage. It also contributes to collagen production, which is important for skin health and wound healing.

Combined with its low fat content and ability to keep the body full longer, breadfruit can also support weight management as part of a balanced diet.

Traditional Ways to Cook Breadfruit: 2 Ways of Frying

In Indonesia, sukun is cooked using simple methods that bring out its natural aroma and soft texture. Three of the most common preparations are frying and steaming, and turn it into one nice crispsy cracker.

One popular method is frying breadfruit coated in wheat flour. The fruit is peeled, sliced, lightly seasoned, then evenly coated with flour before being deep-fried in hot oil. This creates a crispy golden exterior while the inside remains soft and tender.

Some people will also choose to just simply coat it with salth and grind garlic without flour. The taste will be slighty umami with salty and sweet balance. Fried breadfruit is commonly enjoyed as a snack or side dish and is often served with chili sauce.

Steam and The Crispy Cracker

Another traditional and healthier option is steaming. Breadfruit is cut into chunks and steamed until it becomes soft, fragrant, and tender. This method is especially favored when the fruit is fully ripened.

“I like it steamed when it’s ripened enough. It tastes sweeter and has such a moist, soft texture with an absolutely nice fragrance,” Rabbani, a breadfruit lover from Malang shared, describing how the natural flavor becomes more pronounced through steaming (28/1/2026)

Steamed breadfruit has a subtle sweetness and smooth texture, making it suitable to be eaten on its own or paired with grated coconut or light savory dishes. This preparation also helps retain more of its natural nutrients.

Last but not least, when the harvest season comes and the number of the fuit pile up the local will turn them into one beautiiful golden brown crispy cracker with sweet and savory taste. With this way of serving you will probably need a truck of it just to accompny your movie time at with your family.

From Local Staple to Future Food

Beyond traditional kitchens, breadfruit is gaining attention as a future food solution. Its high yield, resilience to climate conditions, and gluten-free nature make it a promising ingredient for sustainable agriculture. Processed into flour, breadfruit can be used for bread, cakes, and noodles, expanding its role in modern cuisine.

From village snacks to global health discussions, breadfruit proves that simple local ingredients can carry extraordinary value. Sukun is not just a traditional Indonesian food—it is a symbol of sustainability, nutrition, and culinary heritage waiting to be rediscovered. (*)