Ackee

The Ackee (Blighia sapinda) is a tropical fruit tree native to West Africa but most famously cultivated in Jamaica, where it is the National Fruit. The tree is an evergreen and the fruit has a striking appearance. Appearance: The fruit is a pear-shaped capsule, typically red to orange-yellow when ripe. A mature fruit naturally splits open on the tree, revealing three large, glossy black seeds, each attached to a soft, fleshy, creamy-white to yellow aril. This aril is the only edible part of the fruit. Jamaicans often say the fruit "smiles" or "yawns" when it is ready to eat. Edibility & Toxicity: The ackee fruit is poisonous if eaten before it is fully ripe and has naturally opened. The seeds, the red lining/membrane within the pod, and the unripe flesh contain a toxin called hypoglycin A, which can cause a severe illness known as Jamaican Vomiting Sickness. Only the soft, creamy arils of a fruit that has opened naturally on the tree are safe to eat after being properly prepared (usually by boiling). Taste and Texture: When cooked, the edible arils have a mild, nutty, and buttery flavor. The texture is often described as smooth, delicate, and slightly firm, often compared to scrambled eggs or vegetable marrow, although it does not taste like eggs. Culinary Use: Ackee is the essential ingredient in Jamaica's national dish, Ackee and Saltfish (salted cod). It is generally cooked and used in savory dishes like a vegetable.