Brosimum alicastrum

Mayan breadnut

The breadnut, or yaxox as it is known in Mayan, may reach to heights of more than 120 feet in its native habitat of tropical American forests. The profusion of fruit and nuts these trees produce provides nutrition for many rainforest residents, including humans. The base of its trunk is typically between 3 and 5 feet in thickness with buttressing for support. It is also known as ramón nut and Maya nut and is a relative of figs and mulberries belonging to the mulberry family, or Moraceae.

Breadnut is native to several different forest types in Central and South America and the Caribbean including tropical rainforests, deciduous tropical forests, thorn scrub and hillside forests. Breadnut trees are unique for their tolerance of drought conditions and have been cultivated by indigenous communities for centuries. A mature breadnut tree may produce up to 800lb of food per year and remain productive for more than 100 years.

Breadnut is high in fiber, calcium, potassium, folate, iron, zinc, protein and vitamins A, B, C and E. Used fresh or dried and roasted or raw, breadnut is a versatile food item that can be used in many sweet and savory dishes. It tastes similar to a potato and can be eaten raw, boiled or roasted. Combined with corn, it creates the foundation for many baked goods, including cookies and tortillas. A coffee-like beverage can also be made from the nuts.

Breadnuts were once used medicinally by the Maya to detoxify the liver and promote lactation in nursing women. The sap, or latex has medicinal properties and has been used for treating asthma in Central America, for anemia in Mexico and for rheumatism in Peru. The leaves can be fed to livestock and the wood is used for construction or firewood although the trees are much more important as a food source.

When dried, breadnuts can be stored for up to 5 years without spoiling, making them an important food source in regions with frequent periods of drought and food instability.

Efforts are underway by groups such as The Rainforest Alliance to work with rural communities on harvesting and processing breadnuts into nutritious products made from breadnut flour. Children in Guatemala collect the nuts and bring them to the local community bakery where they are processed into fine flour and distributed throughout the community. This initiative has provided important food and income for disadvantaged communities. The products have even found a market in the United States and are available online. If you happen to find Maya nut powder, you can try the superfood recipe below or you can buy a box of Mary's Gone Crackers Love Cookies and skip the mixing. Several American companies are now using ramón nut flour in their products!

Maya Nut Energy Balls

(Maya Nut Institute.org)

2 cups ground oats

2 cups raw unsweetened coconut flakes

1 cup peanut or almond butter

1 cup ground nuts

1 cup mini chocolate chips or currants

2/3 cup honey or agave nectar

2 tsp vanilla

1tsp almond extract

1 tbsp Maya Nut powder (add to the wet ingredients so it blends nicely)

Mix all ingredients thoroughly. Roll into bite-sized balls. Freeze or refrigerate.