About

The ackee (Blighia sapida), also known as ackee apple, is a fruit of the Sapindaceae (soapberry) family, as are the lychee and the longan. It is native to tropical West Africa. The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England, in 1793. The English common name is derived from the West African Akan-language name akye fufo.

Although having a long-held reputation as being poisonous with potential fatalities, the fruit arils are renowned as delicious when ripe, prepared properly, and cooked and are a feature of various Caribbean cuisines. Ackee is the national fruit of Jamaica and is considered a delicacy.

Safety

The unripened aril and the inedible portions of the fruit contain hypoglycin toxins including hypoglycin A and hypoglycin B, known as "soapberry toxins". Hypoglycin A is found in both the seeds and the arils, while hypoglycin B is found only in the seeds. Minimal quantities of the toxin are found in the ripe arils. In the unripe fruit, depending on the season and exposure to the sun, the concentrations may be up to 10 to 100 times greater.

These two molecules are converted in the body to methylenecyclopropylacetic acid (MCPA), and are toxic with potential lethality. MCPA and hypoglycin A inhibit several enzymes involved in the breakdown of acyl CoA compounds, often binding irreversibly to coenzyme A, carnitine and carnitine acyltransferase I and II, reducing their bioavailability and consequently inhibiting beta oxidation of fatty acids. Glucose stores are consequently depleted leading to hypoglycemia, and to a condition called Jamaican vomiting sickness. These effects occur only when the unripe aril (or an inedible part of the fruit) is consumed.

Uses

Ackee contains a moderate amount of carbohydrates, protein, and fat, providing 51–58% of the dry weight of the arils as composed of fatty acids – linoleic, palmitic, and stearic acids. The raw fruit is a rich source of vitamin C.