Achee, Ackee, Akee at Food Glossary

What is it? A bright red tropical fruit that, when ripe, bursts open to reveal three large black seeds and a soft, creamy white flesh. The scientific name, blighia sapida?, comes from Captain Bligh, who brought the fruit from West Africa to Jamaica in 1793. It is extremely popular in one of Jamaicas national dishes, salt fish and ackee. Because certain parts of the fruit are toxic when under ripe, canned ackee is often subject to import restrictions.?

Cooking Dictionary Term Added By: Abigail

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