Ackee

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Ackee

Ackee (pronounced /ˈæk.iː/), also known as Blighia sapida, is a fruit native to tropical West Africa. It is the national fruit of Jamaica, where it is a major component of the national dish, ackee and saltfish.

Etymology

The name "ackee" is derived from the West African Akan language, specifically the word "ankye", which refers to the fruit. The scientific name, Blighia sapida, was given in honor of Captain William Bligh, who brought the fruit from Jamaica to England in 1793.

Description

The ackee tree grows up to 10 meters tall, with a short trunk and a dense crown. The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partially surrounded by soft, creamy or spongy, white to yellow flesh — the arilli.

Medical Usage

Ackee is rich in essential fatty acids, vitamin A, zinc, and protein. However, it can be toxic if consumed before it is fully ripe. Unripe ackee contains hypoglycin A and B, which can cause Jamaican vomiting sickness. This condition can lead to dehydration, seizures, coma, and can be fatal if not treated promptly.

Related Terms

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