Introduced to the Caribbean from West Africa, Ackee is an edible fruit with red outer skin. When ripe it bursts open to reveal black seeds and a yellow fleshy interior. The Ackee can be considered a staple food on the island of Jamaica, where it is widely eaten for breakfast, lunch and dinner. When cooked Ackee resembles scrambled eggs but has a slightly nutty and bitter flavor. Jamaicans usually eat and serve Ackee with Salt Cod. Ackee is available fresh and canned in many Caribbean countries.
Ackee is poisonous when young. Do not attempt to open the Ackee pod. When the fruit is no longer poisonous it will open on its own.