Ackee
Blighia sapida
Description
The national fruit of Jamaica. When ripe, the red pod splits open to reveal yellow arils. WARNING: Must be eaten only when naturally opened; unripe fruit is toxic.
Benefits
Rich in essential fatty acids (linoleic acid), protein, and Vitamin A. Traditionally used to treat colds and fever.
History and Origins
Native to West Africa, Ackee was brought to Jamaica in the 18th century on slave ships. It became the main ingredient of the national dish "Ackee and Saltfish". It is scientifically named Blighia sapida in honor of Captain Bligh.
Fun Facts
Ackee is delicious but dangerous! The unripe fruit contains hypoglycin A, which causes "Jamaican Vomiting Sickness". However, properly harvested and prepared, it tastes like scrambled eggs.
What are the varieties of Ackee?
Varieties are mainly distinguished by fruit size and creaminess (Cheese vs. Butter types).
Nutritional Values per 100g of Ackee
| Calories | 151 kcal |
|---|---|
| Carbohydrates | 26.7 g |
| Protein | 2.9 g |
| Fat | 3.4 g |
| Fiber | 2.7 g |
| Vitamin C | 30 mg |
Harvest Months
Harvest months listed here correspond to the Southern Hemisphere.
