The British introduced breadfruit to the Caribbean in the 18th century to feed the workers on the huge West Indian sugar plantations. As its name suggests, breadfruit, when eaten before it is ripe, tastes and feels like fresh bread. Starch and sugar make breadfruit high in energy, which the body requires for warmth and general functionality. Breadfruit is also rich in fibre and is a good source of Vitamin C. Breadfruit was traditionally baked in ground ovens or roasted over hot coals. In addition to the traditional cooking methods, breadfruit is nowadays served baked, fried or boiled.