Blighia sapida, commonly known as ackee, is a tropical fruit-bearing tree native to West Africa, particularly in countries such as Nigeria, Ghana, and Ivory Coast. It also grows in other parts of the world with similar climates, like Jamaica and Haiti. The name "Blighia sapida" derives from the botanist Captain William Bligh, who introduced the fruit to the British colonies in the late 18th century.
The ackee tree belongs to the soapberry family, Sapindaceae, and can grow up to 12 meters in height. Its leaves are oblong and leathery, while its flowers are small, fragrant, and off-white in color. The fruits of the Blighia sapida tree are the most renowned part of the plant.
Ackee fruit measures around 7 to 12 cm in length and has a thick, yellow to light red skin. It is divided into three sections, with each containing three large, shiny black seeds surrounded by soft, creamy flesh. While the fleshy white arils are edible, the seeds and rind contain a toxic compound called hypoglycin A.
Considered a delicacy in Jamaica, ackee is traditionally cooked and consumed when fully ripe. It is most famously used in the national dish of Jamaica, ackee and saltfish, which pairs the fruit with salted codfish. When cooked, the fleshy arils turn a yellowish color and have a creamy, buttery taste.
Due to its popularity, Blighia sapida has been cultivated in various parts of the world, where it adapts to suitable warm climates. The fruit possesses nutritional benefits, containing essential nutrients like fiber, vitamin C, and potassium. However, it should be handled and prepared
