Round, green, and pebbled like a lantern of skin, the fruit of the ʻulu tree once helped feed entire Hawaiian villages. But breadfruit is more than food. In Hawaiian tradition it is a gift left behind by a god, a symbol of abundance, and a quiet promise that a family will never go hungry.
The short answer
ʻUlu is the Hawaiian word for breadfruit, a starchy tree fruit brought to Hawaiʻi by Polynesian voyagers. In tradition it is understood as a body form of the god Kū, who became the first breadfruit tree to save his family from famine, making ʻulu a lasting emblem of nourishment and resilience.
Drive through an old Hawaiian homestead and you may still see a wide, generous tree with deeply lobed leaves and heavy green fruit tucked among them. That is ʻulu, or breadfruit. For centuries it was one of the most dependable foods in the islands, a tree that asked little and gave much. To understand why Hawaiians speak of it with such warmth, you have to begin with a story.
What is the legend of Kū and the breadfruit tree?
The most beloved account of ʻulu tells of the great god Kū. In the story, Kū had taken a human wife and was living quietly among people, raising a family he loved. Then a long famine came over the land, and there was not enough to eat. Kū told his wife that to save their children he would have to leave her in a way she would not understand, and asked her only to trust him.
He stood, planted his own head into the soil, and disappeared into the earth. His wife wept over the ground where he had gone. Where her tears fell, a green shoot rose the next morning. It grew swiftly into a tall tree heavy with fruit — the first ʻulu — and it carried enough to feed the whole village through the hunger. Kū had given his own body so his family would live.
He buried himself so that his children would rise, and in his place grew a tree that never stopped giving.
This is why ʻulu is regarded as a kinolau, an earthly body form, of Kū. To Hawaiians it is not simply a crop but a manifestation of a god's love and sacrifice. That reverence shaped how the tree was planted, harvested, and honored. To learn more about the deity at the center of the tale, see our guide to Kū, Hawaiian god of war and prosperity.
How did ʻulu come to the Hawaiian Islands?
Breadfruit did not originate in Hawaiʻi. It was one of the “canoe plants” — the small, carefully chosen set of species that Polynesian voyagers carried across the open Pacific to sustain new island homes. Alongside kalo, niu (coconut), and maiʻa (banana), ʻulu was loaded aboard voyaging canoes as living cargo, a food source that could be planted and depended upon for generations.
The choice was wise. A single mature breadfruit tree can produce hundreds of fruit in a season and keep bearing for decades, even a lifetime. Rich in carbohydrates and fiber, ʻulu offered exactly what a growing island society needed: a reliable staple that grew almost on its own once established. You can read about its companions in our overview of Hawaiian flora and nature.
How did Hawaiians use the breadfruit tree?
Almost every part of the ʻulu had a purpose. The fruit was the heart of it. Picked while firm, it was roasted whole in the coals or steamed in an underground imu, then eaten like a starch or pounded into a soft paste much like poi. Left to ripen, the flesh turned sweet and custard-like.
The tree itself was just as valuable. Its light, buoyant wood was shaped into canoe hulls, poi boards, small surfboards, and the bodies of pahu drums. The sticky white sap was gathered as a natural glue and caulk to seal canoe seams, and was also used as a birdlime to catch the forest birds prized for their feathers. Even the large leaves found use, serving as a natural sandpaper and in traditional remedies. Little was wasted, and everything traced back to a single generous tree.
Why does ʻulu matter again today?
For much of the last century, breadfruit slipped to the edges of the Hawaiian diet, crowded out by imported rice, bread, and processed foods. In recent years it has come roaring back. Farmers, cooperatives, and cultural practitioners have championed ʻulu as a cornerstone of Hawaiian food sovereignty — a way to grow more of the islands' own food on the islands' own trees.
The appeal is both practical and spiritual. ʻUlu is gluten-free, nutrient-dense, and remarkably productive, and it carries a story that speaks directly to the moment: a plant that appeared in a time of scarcity and fed everyone. To plant an ʻulu tree today is to take part in that same act of care — setting down roots that will feed people long after you are gone. That spirit runs through the wider aloha lifestyle we celebrate.
Keep reading from the journal
- Kalo (Taro): Why Hawaiʻi's Sacred Plant Is Considered an Ancestor
- Poi: the staple food at the heart of ancient Hawaiʻi
- Kū: Hawaiian God of War and Prosperity
- Native Hawaiian Plants You Should Know
- The Four Great Gods of Hawaiʻi
Frequently asked questions
What does ʻulu mean in Hawaiian?
ʻUlu is the Hawaiian name for breadfruit (Artocarpus altilis). Fittingly, the word ulu also carries the sense of growth, increase, and inspiration — an apt name for a tree so associated with abundance.
Is breadfruit the same as jackfruit?
No. They are related and can look similar, but breadfruit (ʻulu) is smaller and rounder with a fine, pebbled green skin, while jackfruit is much larger, more oblong, and covered in short spiky points. Breadfruit is eaten cooked as a starch; jackfruit is usually eaten as a sweet fruit.
Why is ʻulu connected to the god Kū?
In the Hawaiian legend, the god Kū buried himself in the earth during a famine and rose again as the first breadfruit tree to feed his family. Because of this, ʻulu is considered a kinolau, or body form, of Kū.
How do you eat breadfruit?
Breadfruit is nearly always cooked. Traditionally it was roasted in coals or steamed in an imu, then eaten as a starch or pounded into a poi-like paste. Ripe breadfruit becomes soft and sweet and can be eaten more like a fruit.
Is ʻulu still grown in Hawaiʻi today?
Yes. Breadfruit is experiencing a strong revival as part of Hawaiian food sovereignty efforts, with farmers and cooperatives growing and promoting ʻulu as a healthy, locally produced staple.