Breadfruit — Growing reference
| Scientific name | Artocarpus altilis |
|---|---|
| Seed germination (days) | 14–30 |
| Soil temperature for germination (°C) | 25–35 |
| First harvest or flowering (days) | 1095–1825 |
| Measured from | Transplant |
| Plant spacing (cm) | 762–1219.2 |
| Mature height (cm) | 1219.2–2590.8 |
| Mature spread (cm) | 762–1219.2 |
| USDA hardiness zones | 10–12 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Transplant |
Growing directions
Plant in fertile, well-drained, slightly acidic to neutral soil in full sun in zones 10–12; breadfruit (Artocarpus altilis) is a Polynesian staple food tree that has been cultivated throughout the Pacific and Caribbean for centuries, prized for its large, starchy fruit that can be roasted, boiled, fried, or dried into flour — providing a remarkably complete carbohydrate staple that sustained entire island civilizations. A single mature tree can produce 50–200 or more large fruits per year, yielding hundreds of pounds of nutritious food with minimal inputs. Most improved varieties are seedless triploids propagated from root suckers or cuttings; plant these for the fastest fruiting and best productivity. Trees are highly sensitive to frost and cold winds, but once established in a frost-free tropical location they are vigorous, long-lived, and capable of producing fruit within 3–5 years of planting.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
OpenPlantDB · artocarpus-altilis
Source & verification
OpenPlantDB · CC0