The football-sized breadfruit's name is derived from the texture and fragrance it takes on when cooked—one not dissimilar to freshly baked bread. A relative of the breadnut, breadfruit's cream-colored flesh is rich in starch and takes on a potato-like flavor with chestnut tones when cooked. Breadfruit can be roasted, baked, fried, or boiled, and its versatility lends itself to all types of dishes, from soup to salad, main dishes to dessert.