Ackee apple

Blighia sapida

The ackee, also known as achee, ackee apple or akee is a member of the Sapindaceae , as are the lychee and the longan. It is native to tropical West Africa in Cameroon, Gabon, São Tomé and Príncipe, Benin, Burkina Faso, Ivory Coast, Gambia, Ghana, Guinea, Guinea-Bissau, Mali, Nigeria, Senegal, Sierra Leone and Togo.

The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. The common name is derived from the West African Akan ''akye fufo''.

The fruit was imported to Jamaica from West Africa before 1778....hieroglyph snipped... Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world.
Ackee Tree/Fruit - Blighia sapida Red Coloured Fruit, opens up with black seeds. Ackee Tree,Ackee apple,Batangas,Blighia sapida,Geotagged,Philippines,Summer,Tingloy


The unripened or inedible portions of the fruit contain the toxins hypoglycin A and hypoglycin B. Hypoglycin A is found in both the seeds and the arils, while hypoglycin B is found only in the seeds. Hypoglycin is converted in the body to methylene cyclopropyl acetic acid . Hypoglycin and MCPA are both toxic. MCPA inhibits several enzymes involved in the breakdown of acyl CoA compounds. Hypoglycin binds irreversibly to coenzyme A, carnitine and carnitine acyltransferases I and II reducing their bioavailability and consequently inhibiting beta oxidation of fatty acids. Beta oxidation normally provides the body with ATP, NADH, and acetyl CoA which is used to supplement the energy produced by glycolysis. Glucose stores are consequently depleted leading to hypoglycemia. Clinically, this condition is called Jamaican vomiting sickness. These effects occur only when the unripe fruit is consumed.
Ackee fruit Ackee is used in the national dish of Jamaica, but if prepared wrong it contains a toxin that can cause illness or even death (many other members of the Sapindaceae are also highly toxic).  Prepared properly, it is delicious.  Taken at the Kampong, Coconut Grove, Florida. Blighia sapida,Geotagged,Summer,United States


Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish. ''Ackee and codfish'' is ranked number two in the world by National Geographic survey of national dishes. Recently, ackee wine has been introduced in Jamaica and though it has resulted in a majority of curious and adventurous Jamaicans gravitating towards the newly introduced product it still has not appealed to others.

Ackee was introduced to Jamaica and later to Haiti, Cuba, Barbados and others. It was later introduced to Florida in the United States.

Ackee pods should be allowed to ripen on the tree before picking. Prior to cooking, the ackee arils are cleaned and washed. The arils are then boiled for approximately 5 minutes and the water discarded. The dried seeds, fruit, bark, and leaves are used medicinally.


Some text fragments are auto parsed from Wikipedia.

SpeciesB. sapida