Ackee, also known as akee or achee is a member of the soapberry family (Sapindaceae), and a relative to the lychee. Ackee comes from clusters on the tropical evergreen tree that can grow up to 30 feet tall, with leathery leaves and fragrant white flowers. The tree was introduced to the West Indies from West Africa in the 18th century.
When ripe, with exposure to the sun, the fruit will split open to reveal three large seeds. The seeds are shiny, black and are surrounded by soft yellow flesh. It is this flesh from around the seed that is edible and also referred to as vegetable brains as this flesh looks like a cross between brains and scrabbled eggs.
Cleaned, raw Ackee
Unripe and overripe fruit is highly poisonous. Consumption of unripe ackee will result in 'Jamaican vomiting sickness syndrome' (JVS), caused by the amino acids and hypoglycin A and B. This condition can be fatal if not diagnosed in time.
The ripe fruit is delicate in flavour and usually canned for freshness for export to the UK. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish of Jamaica.
Caribbean Hut,