Ackee - National Fruit of Jamaica
Ackee is the national fruit of Jamaica. Its name is derived from the West African Akye fufo. The
tree is not endemic to the West Indies but was introduced from
West Africa during the 18th century. The plant was named
Blighia sapida in honour of Captain William Bligh who in 1793
took samples to Kew Gardens in south London.
Ackee trees are found across the
island of Jamaica but the main producing areas are located in
Clarendon and St Elizabeth. There are two bearing seasons:
between January to March and June to August.The flower are unisexual and fragrant. They have five petals, are greenish-white and bloom during warm months. 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,
surrounded by soft, creamy or spongy, white to yellow flesh. The fruit typically weighs 100–200 grams (3.5–7.1 oz) . Traditionally it is at this time that the
ackees are harvested and the edible portion (the arilli) removed and cleaned in
preparation for cooking. This delicacy is enjoyed by many at
breakfast or as an entree. The canned product is exported to
ethnic markets worldwide and continues to be enjoyed by both
visitors to the island and Jamaicans residing overseas. Levels of hypoglycin A in the ackee arilli peak at maturity
but rapidly diminish to non-detectable levels in the opened fruit
making it safe for consumption. The canned ackee fruit is a major export product in Jamaica. In 2005, the ackee industry of Jamaica was valuedat $400 million. The importing of canned ackee into the U.S. has at times been restricted due to unripe ackee arilli being included. However, it is currently allowed, provided that the amount of hypoglycin present meets the standards of the food and drug administration.