BORACAY, Philippines – Unknown to many, the breadfruit locally known as rimas has been a centuries-old staple of the residents here in Malay, Aklan.
Desiree Segovia, who chairs the Federation of Women Association in Boracay and Malay, said the breadfruit has also become a secret ingredient of several hotels and resorts here on several dishes they serve to the tourists.
Some hotels, she said, now plant rimas trees in their backyard.
“It is also fortunate that the rimas is an abundant ingredient to make food during summer especially during this time of Lent. The breadfruit is endemic to the municipality of Malay,” Segovia said.
Gil delos Santos, who founded the G Market — a local entrepreneur shop here that advocates slow food endemic to Malay — said rimas is commonly used as an ingredient to vegetable dishes and snacks.
“Nowadays, some local entrepreneurs use the rimas to make chips being sold to tourists as snacks,” said Delos Santos.
Raymond Sucgang, a senior researcher from the Philippine Nuclear Research Institute of the Department of Science and Technology, told the Rappler in an interview that the breadfruit is both a kind of fruit and vegetable.
“It is like a tomato or a cucumber. It is a highly nutritious tropical fruit crop native to the Pacific Islands and also grows in the Philippines,” said Sucgang, who studied the characteristics of rimas in Malay, Aklan.
“During my recent exploration of local resources in Malay, Aklan — particularly in Boracay — I discovered that rimas (Artocarpus altilis), or breadfruit, is surprisingly abundant,” he added.
“This realization sparked my curiosity, leading me to experiment with various ways to transform this underutilized tropical fruit into value-added food products. To my delight, turned out exceptionally well — arguably even tastier than commercial potato chips like Pringles!”
Sucgang added that based on his proximate analysis of how rimas was made, and compilation of data from various labs, it shed light on its potential as a sustainable and health-promoting food source.
He said the values he found highlight that rimas is a carbohydrate-rich food, making it an excellent source of energy. Its low fat content is advantageous for individuals seeking heart-healthy or weight-conscious diets. The presence of dietary fiber contributes to digestive health, while its moderate protein level supports body repair and maintenance.
Additionally, rimas is noted for its rich vitamin and mineral content, particularly potassium, vitamin C, and B-vitamins. The ash content suggests the presence of essential micronutrients that support metabolic functions and overall health.
Rimas is also a sustainable and nutrient-dense alternative to staple crops such as rice or wheat, especially in tropical regions. Its high energy yield, coupled with micronutrients, makes it suitable for food security programs.
“I emphasize that rimas could be strategically integrated into school feeding programs, disaster relief food packs, and community nutrition initiatives,” Sucgang said.
Rimas, a gluten-free food holds potential in specialized diets, particularly for individuals with celiac disease or gluten sensitivity. The crop is also adaptable to various preparations — boiled, baked, mashed, or made into flour or chips.
In processed or dried breadfruit, especially in flour or chips form, these values shift dramatically — moisture decreases, while protein, carbohydrate, and fiber become more concentrated.
Packed with nutrition and flavor, the breadfruit has clearly found its way to many local dishes that are perfect not just for Lent, but for everyday, healthy meals. – Rappler.com