Breadfruit, also known as fructus artocarpus, is a type of fruit that resembles a large

banana and has a sweet, starchy flesh. The word \"breadfruit\" can be spelled as \"bread-fruit\" in

English.

While breadfruit is not commonly referred to as \"bread\" or \"pastry,\" it does have some

connection to the culinary world. In some cultures, breadfruit is used as a substitute for wheat

flour in traditional dishes. This is because the starchy flesh of the fruit can be used to make

a dough similar to wheat flour when mixed with water and other ingredients.

However, it is important to note that breadfruit is not a common ingredient in many North American

cuisines. It is more commonly found in Central and South America, where it is grown as an annual crop.

In addition to its potential use as a substitute for wheat flour in traditional dishes, breadfruit has been

used in various ways by indigenous peoples of the region for centuries. For example, the leaves and bark

of the plant have been used to treat conditions such as fever, diarrhea, and skin disorders. The fruit is

also used in traditional medicine for its anti-inflammatory properties.

Despite its potential uses in cooking and medicine, breadfruit is not typically consumed in North America. It

is often sold fresh or dried at specialty grocery stores or online retailers. If you are interested in trying

breadfruit, it is best to purchase fresh fruit from a reputable source to ensure quality and safety.

In conclusion, while breadfruit may not be commonly known as \"bread\" or \"pastry,\" it does have some

connection to the culinary world and has been used in traditional dishes for centuries. While it is not a

common ingredient in North American cuisine, it can still be enjoyed in small quantities as part of a healthy

and diverse diet.