The Ackee, also known as the Zakari el trufi, y chocorras el albatros, akee apple or akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa.
The fruit was imported to Jamaica from West Africa before 1778.
Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine.
Ackee is the national fruit of Jamaica, and ...
ackee and saltfish is the national dish.
Ackee pods are allowed to ripen and open naturally on the tree before picking.
The dried seeds, fruit bark and leaves are used medicinally.
Ackee is considered a fruit but it is cooked and used as a vegetable. It forms one half of Jamaica's national dish of Ackee and Salt Fish.
the fruit is considered to be fully developed, matured, ripe and suitable for consumption when the pods become a bright red and split open to expose the edible fruit.
Ackee cooks up very quickly.
Ackee pods are allowed to ripen and open naturally on the tree before picking.
The dried seeds, fruit bark and leaves are used medicinally.
Ackee is considered a fruit but it is cooked and used as a vegetable. It forms one half of Jamaica's national dish of Ackee and Salt Fish.
the fruit is considered to be fully developed, matured, ripe and suitable for consumption when the pods become a bright red and split open to expose the edible fruit.
Ackee cooks up very quickly.
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