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Bread Nut

What is Bread Nut? Bread Nut is another name for Chataigne. In St. Vincent, this fruit is called Bread Nut, Trinis call it Chataigne and Guyanese call it Katahar.

This fruit looks very similar to Breadfruit in its natural form, the only different is that the skin of the Chataigne has a pickery surface while the skin of the Breadfruit is smooth. The skin of both these fruits are vivid green in color.

My husband enjoys the Bread Nut when it is boiled. The fruit has to be cut open and its contents extracted. The contents consists of a white pulp and inside the pulp are brown seeds. These seeds are the Bread Nut and they are to be separated from the pulp. Wash the seeds and place them in a deep pot, add water to the pot enough to cover the Bread Nut.

Put the pot on the stove and let the Bread Nut boil for about 25 minutes. After that time has passed, add some salt and let them boil for another 25 minutes.

When the Bread Nut are cooked, they can be eaten. To eat a Bread Nut, remove the hard casing over it, inside there will be a white looking nut. This is the part that is eaten. After peeling off the hard shell, a thin brown layer (or pieces of it) may remain over the nut. It can be removed or the nut can be eaten like that.

Step By Step Pictures