CULTURE CORNER: Tahitian Botanicals
Breadfruit [Uru] The towering trunks of the breadfruit, or uru, tree can be seen throughout the islands, with their large orb-like fruits hanging low from long, arcing limbs. The bumpy, light-green fruit is a staple in Polynesian cuisine and played a huge role in colonizing the islands.
Distinct and unique, the cream-colored flesh of the breadfruit takes on the taste profiles of both a fruit and vegetable, making it extremely versatile. Immature breadfruit is often sliced and cooked, while fully ripe breadfruit is sweeter and creamier and can be found in pies and flan.
Decoding the Tiaré Flower
Soft white petals, verdant green foliage, and an intoxicating scent. These are the hallmarks of French Polynesia’s inimitable national flower, the tiaré. This native gardenia stands out among the country’s many introduced species of flora and is part of daily life on the islands. Already fragrant, unopened florets are woven into necklaces for arriving visitors. A single bloom worn behind the left ear indicates that one is romantically spoken for, while wearing one behind the right ear states that one is looking for love.
Much more than accessory, the blossoms are used alongside locally pressed coconut oil to create a decadent enfleurage called monoi oil. Though historically used in ancient ceremonies, this carefully made product is presently known for its miracle moisturizing properties—from revitalizing dry skin and damaged hair to adding that exquisite touch to a steamy soak. Nothing says Tahiti like tiaré.
Once considered a super fruit, it is often a substitution for potatoes in recipes due to its similar texture and taste. Rich in antioxidants, vitamins, and minerals, it’s a healthy (and delicious) island snack!
Try breadfruit while in the islands or while on board The Gauguin. It is featured on the menu on Polynesian night when it is in season.
32 2026 Paul Gauguin Cruises | Culture Corner
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