overnight fermentation.

Ripe Breadfruit used as ferment beverages

One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over
several weeks and produce a sour, sticky paste. So stored, the product may last a year or more, and some pits are reported
to have produced edible contents more than 20 years later. Fermented
mash goes by many names such as mahr, ma, masi, furo, and bwiru, among others.