Ackees are simply delicious when prepared with onions, scotch bonnet peppers and salted cod  forming the Jamaican national dish known as 'ackee and saltfish'.

Ackees are the national fruit of Jamaica. When not ripe, the ackee resembles a red and yellow shaped pod. Upon ripening, the pod bursts into three sections revealing the yellow ackee or arils (which is the edible part) with large black seeds in the centre which are not edible.

Prior to canning, the ackee arils are cleaned, washed, boiled and the water discarded. Care is taken to ensure that the ackee is fully ripe before harvesting. This is because unripened fruit contains a poison called hypoglycin which is dissipated when the ackee is ripe.

Country of Origin - Jamaica