Closed Ackee Fruit
Ackee, the fruit of the evergreen Blighia sapida tree, originates from tropical West Africa and is named after Captain Bligh, who introduced it to Jamaica. This unique fruit, central to Jamaica's national dish Ackee and Saltfish, has a curious history and culinary importance. Derived from the Twi language, the term "ackee" (also spelled akee, akee apple, achee, or vegetable brain) reflects its cultural roots. The tree belongs to the Sapindaceae family, related to lychee and longan, and thrives in countries such as Cameroon, Ghana, and Nigeria. Growing up to 10 meters tall, it features a short trunk and a dense crown of leathery, pinnate leaves.
Closed Ackee Fruit
Open Ackee Fruit
Ackee is visually striking with its pear-shaped fruit that transitions from green to bright red or yellow-orange as it ripens. Upon ripening, the fruit naturally splits open, revealing three large, shiny black seeds encased in soft, creamy to spongy white or yellow flesh known as arilli. The flowers of the ackee tree are unisexual, greenish-white, and fragrant, blooming during warm months. Despite its appealing appearance, the fruit harbors a dangerous side: the flesh surrounding the seeds is the only edible part, while the seeds and the rest of the fruit are highly toxic if consumed.
Clean and ready to be boiled
Being prepared
Finish dish of ackee and saltfish