Kitchen Dictionary: ackee

The ackee fruit is bright red. When ripe, it bursts open to reveal three large black seeds and bright yellow flesh. The flesh of the ackee is popular as a breakfast food throughout Jamaica. A handful of Caribbean islands grow ackee as an ornamental tree, but only Jamaica looks at it as a tree that bears edible fruit. Ackee is poisonous if eaten before it is fully mature and because of its toxicity, it is subject to import restrictions and may be hard to obtain in some countries. Never open an ackee pod; it will open itself when it ceases to be deadly. Ackee is sold canned in West Indian markets. Ackee's scientific name, blighia sapida, comes from Captain Bligh, who introduced the plant to Jamaica from West Africa.

Ingredient

Season: available year-round