Fruit
Otea
A tier
Otea is a French Polynesian breadfruit cultivar preserved in regional clone sets—seedless staple fruit with the familiar hexagonal skin pattern and dense cream interior at cooking maturity. Local preference guides when it is harvested relative to other ulu names. Flavour is gently nutty once starches gelatinise with heat. Cook thoroughly; underdone breadfruit is chalky. Coconut milk pairings are classic. Modern cafes transform Otea-type flesh into fries and hummus-like purees. Identify trees via trusted nurseries—Polynesian names can map differently by island.
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History
Tahitian and Society Islands farmers named and traded breadfruit clones such as Otea.
Written ethnobotany began listing French Polynesian ulu names.
Germplasm centres conserved Otea among Pacific seedless types.
Culinary tourism in Polynesia spotlighted named breadfruit again.