Breadfruit is solid green and hard. It has large, well-developed scales, but ripe breadfruit will have a brown-speckled peel. The raw fruit is hard and starchy (like a raw potato), so it's best prepared by roasting, baking, steaming, frying or boiling. When slightly ripe, the raw pulp resembles eggplant and partly baked bread, thus its name. When cooked at this later stage, breadfruit has a very slight musky, fruity flavor but otherwise is bland. Breadfruit can be ground into gluten-free flour. It is available year-round in limited quantities from countries in the South Pacific.