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Ackee

Also Known As : Achkaiai Phal, Merey del diablo, Seso vegetal, Akee, Akee Apple, Aki, Savory Akee Tree, Vegetable Brain, Arbol de seso, Arbre a' fricasser, Fruto de huevo, Merey del diablo, Pan y quesito, Pero roja, Ris de veau, Seso vegetal, Soapberry, Yeux de crabe
Technical Name : Blighia sapida

Vegetarian

Taste Profile

Ackee is slightly sour in taste.

Usage Tips

  1. Seeds and the red outer covering of ackee should be removed before cooking as they are also poisonous.
  2. Before using in any preparation, ackee must be boiled well to remove any toxins and the water then must be disposed off.
  3. Avoid boiling or cooking any other vegetable or food with ackee.
  4. The best way to consume ackee is to cook the pulp by parboiling it in salted water or milk, then frying it lightly in butter. The pulp after parboiling can also be added to curries, stews and other dishes.

Description

Ackee is a fruit that belongs to the soapberry family. It grows on evergreen trees, the fruit is yellow on the outside, and turns bright red when ripe. On the outside, it consists of 3 separate pods with yellow flesh inside. This yellow flesh is known as the aril and is edible. As the fruit ripens the pods split wide open exposing the seeds and the spongy flesh around the seeds. Ackee trees produce fruits only 2 times a year. The tree has originated from West Africa and was introduced to the Caribbean on slave ships. Ackee fruit was promoted by a man named Thomas Clarke, who planted it in Eastern Jamaica in 1778 and eventually ackee became the national fruit of Jamaica. It grows throughout the Caribbean and in Jamaica, it is grown commercially as a food item. It is sold as fresh fruit in markets in Jamaica and canned in brine elsewhere. Ackee is safe to eat when it’s ripe however the unripe fruit is very poisonous. It is poisonous as it contains a substance called ' saponins' which causes the condition 'Jamaica-vomiting sickness'. The fruit weighs 100-200 grams. There are two kinds of ackee, one called the "butter ackee", that needs to be cooked carefully, or else it will become mushy like butter, the second is "cheese ackee", that keeps its form during cooking.
Ackee is treated like a vegetable, as opposed to a fruit, when it comes to cooking it. It is often made into a Jamaican dish called, “Ackee and Saltfish”, which consists of Ackee and salted cod. When cooked this way, ackee fruit tends to taste like scrambled eggs.

 

Health benefits

  • Helps regulate Blood Pressure- Ackee is rich in potassium which is very beneficial for those suffering from high blood pressure as potassium tends to normalize the blood pressure and further prevents heart disease. (1)
  • Promotes bone health- It is rich in minerals like calcium, phosphorus, iron, and zinc, which help build strong bones and stops bone loss thus preventing osteoporosis.(1)
  • Boosts Immunity Ackee is rich in vitamin C, which helps build white blood cells in the body thereby boosting the immune system.(1) 
  • Aids Digestion- The rich fiber content in ackee helps bulk up stool, helping food move along the gut and prevents bloating, cramping, constipation thus aiding in good digestion.(1) 
  • Good source of protein-It is considered a rich vegetarian source of protein. Protein is very essential for our body for the repair and development of muscles and tissues. Thus, consuming ackee provides a good amount of protein to the body.(1)

Selection Guide

When buying fresh always choose ackee fruit when it is fully ripe, that is when the outer skin is deep red and the pods have opened up exposing the inner flesh and seeds. When buying canned ackee, check that it's within the expiry period.

Note

Unripe ackee is very poisonous. If consumed it may result in the condition 'Jamaica-vomiting sickness' which has symptoms of poisoning like vomiting, convulsions and sometimes death. (2)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”