(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.
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
Botany
Ackee is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. compound long, with 6–10 elliptical to oblong leathery leaflets. Each leaflet is long and wide. The inflorescences are fragrant, up to 20 cm long, with unisexual flowers that bloom during warm months. Each flower has five greenish-white petals, which are fragrant.
The fruit is pear-shaped and has three lobes (two to four lobes are common). 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 having a nut-like flavour and texture of scrambled eggs. The cheese type is pale yellow in colour and is more robust and finds use in the canning industry. The butter type is deeper yellow in color, and is more delicate and better suited for certain cuisine. the use of ackee in Jamaican cuisine is prominent. Ackee is the national fruit of Jamaica,
The ackee is allowed to open fully before picking in order to eliminate toxicity. When it has "yawned" or "smiled", the seeds are discarded and the fresh, firm arils are parboiled in salted water or milk, and may be fried in butter to create a dish. The raw fruit is a rich source of vitamin C.
The Beat's 1982 album Special Beat Service includes the song "Ackee 1-2-3".
Toxicity
thumb|[[Hypoglycin A]]
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. In the unripe fruit, depending on the season and exposure to the sun, the concentrations may be up to 10 to 100 times greater. 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.
Though ackee is used widely in traditional dishes, research on its potential hypoglycin toxicity has been sparse and preliminary, requiring evaluation in well-designed clinical research to better understand its pharmacology, food uses, and methods for detoxification.
In 2011, it was found that as the fruit ripens, the seeds act as a sink whereby the hypoglycin A in the arils convert to hypoglycin B in the seeds. In other words, the seeds help in detoxifying the arils, bringing the concentration of hypoglycin A to a level that is generally safe for consumption.
Commercial use
Ackee canned in brine is a commodity item and is used for export by Jamaica, Haiti and Belize. If propagated by seed, trees will begin to bear fruit in 3–4 years. Cuttings may yield fruit in 1–2 years.
Vernacular names in African languages
{|class="wikitable"
|-
! Language !! Word !! Meaning
|-
| Bambara || finsan || akee apple
|-
| Kabiye || kpɩ́zʋ̀ʋ̀ || akee apple
|-
| Yoruba || iṣin
|-
| Dagaare|| kyira
|-
|Ewe
|atsa
|}
Notes
References
External links
- Ackee and saltfish: Jamaica's breakfast of champions – BBC Travel