สาเก (Sake) - Breadfruit – Artocarpus altilis

 

Sake, also known as breadfruit, is a tropical fruit from the Moraceae family, related to jackfruit and mulberries. It is native to Polynesia but is now grown in many tropical regions, including Thailand.

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Characteristics of Breadfruit

• Fruit: Large, with green, bumpy skin that turns yellow or brown when ripe. The flesh is creamy white or pale yellow, with a mildly sweet, starchy flavor (similar to jackfruit but less intense). Some varieties are seedless, while others have small seeds.
• Leaves: Large, thick, and glossy.
• Tree: Can grow up to 10–20 meters tall.

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Uses of Breadfruit

1. Culinary Uses:
   • Can be boiled, steamed, roasted, or fried.
   • Used in both sweet dishes (e.g., breadfruit custard, candied breadfruit) and savory dishes (e.g., curries, chips).
   • A good carbohydrate substitute (similar to potatoes or bread due to its high starch content).
2. Nutritional Value:
   • Rich in carbs, fiber, vitamin C, potassium, and antioxidants.
   • Gluten-free and a good energy source.
3. Other Uses:
   • Wood: Used for construction and furniture.
   • Latex: Used in traditional glue or waterproofing.
   • Leaves: Sometimes used as animal feed.

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Breadfruit vs. Jackfruit

Feature	Breadfruit (Sake)	Jackfruit (Kha-nun)
Taste	Mild, starchy, slightly sweet	Very sweet, strong tropical aroma
Texture	Soft, potato-like when cooked	Fibrous, chewy
Seeds	Often seedless (or tiny seeds)	Large, edible seeds
Uses	More savory dishes, flour substitute	Eaten fresh, in desserts, or curries

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Precautions

• Raw breadfruit contains sticky latex, which can cause skin irritation—always wash or cook it before eating.
• Some people may have mild allergies (similar to jackfruit allergies).

Breadfruit is a versatile, nutritious fruit that can be a great addition to both traditional and modern dishes!