Ackee, the World's Most Dangerous Fruit and Its Fascinating Story
Ackee, Jamaica’s national fruit, is both a cultural treasure and a deadly delicacy.
Native to West Africa, ackee was brought to Jamaica in the 18th century, where it became a key ingredient in the traditional dish ackee and saltfish.
What makes ackee infamous is its toxic component, hypoglycin A, found in unripe fruit.
Consuming it before the pod naturally splits open can lead to Jamaican Vomiting Sickness, a condition that causes seizures, coma, or even death.
The black seeds and red rind are also highly toxic and must be discarded.
When ripened and properly prepared, ackee transforms into a creamy, nutty delight. It’s a nutritional powerhouse, rich in healthy fats, protein, and vitamins A and C.
Ackee’s scientific name, Blighia sapida, honors Captain William Bligh, who introduced it to England in the 18th century. Due to its dangers, raw ackee imports are banned in several countries, with only canned varieties allowed.