Ackee is the national fruit of Jamaica. Its name is derived from the West African Akye Fufo. The scientific name - Blighia Sapida - is in honour of Captain William Bligh, who brought the fruit from West Africa to Kew in Jamaica in 1793.

There are two bearing seasons: between January to March and June to August. The fruit turns bright red on reaching maturity and splits open along the seams with continued exposure to the sun. When open it reveals three large black shiny seeds and bright yellow flesh. Traditionally it is at this time that the ackees are harvested.

A handful of islands grow ackee as an ornamental tree, but only Jamaica looks at it as a tree that bears edible fruit. The fruit of the Akee is not edible. ATTENTION! It is only the fleshy arils around the seeds that are edible. The fruit must only be picked after the fruit has opened naturally, and must be fresh and not overripe.

Jamaica's Treat
When boiled, drained and simmered in oil with salted dried cod with your choice of vegetables and hot peppers, it becomes Jamaica's national dish Ackee and Saltfish. Considered as a delicacy by many, cooked ackee has the consistency and look of scrambled eggs. It is enjoyed by many at breakfast or as an entree throughout Jamaica.

The purified oil from ackee has high nutritive value.

Be careful!
Never open an ackee pod, because it is poisonous if eaten before it is fully mature. Consumers of the unripe fruit sometimes suffer from 'Jamaican Vomiting Sickness Syndrome' (JVS) allegedly caused by the unusual amino acid components, hypoglycin A and B.

For safety, use canned ackees exported worldwide and available in West Indian markets.