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Breadfruit can be eaten green or ripe. In the green stage, it is treated as a vegetable and requires cooking or processing to be eaten. In the ripe stage, it can be eaten raw. Green stage breadfruit has a white, starchy interior and is firm to the touch. Ripe fruit has a creamy to yellow flesh, slightly pasty in texture, and is sweet to the taste.
Some breadfruit is canned in Dominica and Trinidad for shipment to London and New York. In Jamaica, Puerto Rico and the South Pacific, fallen male flower spikes are boiled, peeled and eaten as vegetables or are candied by recooking, for 2-3 hours, in sirup; then rolled in powdered sugar and sun-dried.