Description

Ackee is the national fruit of Jamaica, a tropical fruit from West Africa (Blighia sapida) known for its soft, creamy, scrambled-egg-like texture when cooked, forming the base of the iconic national dish, Ackee and Saltfish, but its seeds and unripe parts are toxic and must be removed before consumption. Ripe ackees split open to reveal edible yellow arils around large black seeds, requiring careful cleaning (removing seeds and red membranes) and cooking, often from a can.

• Appearance: A reddish, pear-shaped fruit that opens to reveal three large black seeds attached to fleshy, creamy-yellow arils (the edible part).
• Flavor & Texture: Mild, buttery, slightly nutty flavor, similar to scrambled eggs or avocado when cooked.
• National Dish: The centerpiece of Jamaica’s national dish, Ackee and Saltfish (salted cod).
• Preparation: Must be harvested ripe, seeds removed, and the pinkish membrane thoroughly cleaned from the arils; parboiled and water discarded before final cooking to avoid toxicity (hypoglycin).
• Availability: Widely available canned in brine for convenience. 

• Origin: Native to West Africa, brought to the Caribbean by enslaved Africans.
• Name: Named after Captain William Bligh, who introduced it to the Royal Botanic Gardens in England.
• Cultural Role: A symbol of Jamaica, featured in folk songs and cuisine. 
• Please do not solely rely on the information provided on this website. Cole Sale Solution Inc parent company of Island Fresh Food does not accept any liability for any inaccuracies or incorrect information.