Unopened Ackee Fruit
Originating from tropical West Africa and introduced to Jamaica by Captain Bligh, ackee is a remarkable fruit of the evergreen Blighia sapida tree. Celebrated as the star ingredient in Jamaica's national dish, Ackee and Saltfish, its name—derived from the Twi language and sometimes rendered as akee, akee apple, achee, or vegetable brain—speaks to its rich cultural heritage. The ackee tree, a member of the Sapindaceae family and related to lychee and longan, can grow up to 10 meters tall, boasting a short trunk and a lush crown of leathery, pinnate leaves.
Unopened Ackee Fruit
Opened Ackee Fruit
As the ackee ripens, its pear-shaped fruit transforms from green to vibrant shades of red or yellow-orange. When fully mature, it naturally splits open to reveal three glossy black seeds encircled by tender, creamy arilli that range in color from white to yellow. Despite the delicate, unisexual blossoms that emit a gentle fragrance, the fruit conceals a hidden danger: only the arilli is safe to eat, while the seeds and the remaining flesh are toxic.
Cleaned and Ready for Cooking
Preparation in Progress
To safely savor ackee, it is essential that the fruit is harvested only after it has naturally opened on the tree and is consumed while fresh. Both unripe and overripe ackee harbor dangerous toxins. When cooked, its yellow flesh takes on a texture reminiscent of scrambled eggs, perfectly complementing salted codfish in the iconic dish. This culinary delight demands meticulous preparation to ensure that only the safe, edible portions are used.
Completed Ackee and Saltfish Dish