Breadfruit can be cooked and eaten at all stages of development. It is typically consumed when mature, but still firm, and is a delicious substitute for any starchy root crop, vegetable, pasta, potato, or rice. Mature breadfruit can be boiled, steamed, or baked and replace potatoes in many recipes. Small, immature fruit can be boiled, pickled or marinated, and have a flavor similar to that of artichoke hearts. Sliced breadfruit can be fried to make chips or ‘French fries’ or candied. Ripe fruit are creamy and sweet and can be eaten raw or used to make pies, cakes, and other desserts. Breadfruit made into a cereal or pureed ripe fruit is good food for babies. The nutritious seeds resemble chestnuts in flavor and texture. They are boiled, roasted, or ground into meal. Immature fruit can be sliced, seeds and all, and cooked as a vegetable. Male flowers are candied and eaten as a sweet.