The ackee (Blighia sapida) is native to tropical West Africa, was imported to Jamaica (probably on a slave ship) before 1778, and since then it has become a major feature of various Caribbean cuisines. The scientific name honours CaptainWilliam Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793. The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, creamy or spongy, white to yellow flesh - the aril. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish. Ackee pods should be allowed to ripen on the tree before picking. Prior to cooking, the ackee arils are cleaned and washed. The arils are then boiled for approximately 5 minutes and the water discarded. The dried seeds, fruit, bark, and leaves are used medicinally.
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