akié

Akié (commonly known in English as ackee) is the edible fruit of Blighia sapida, a tropical tree in the family Sapindaceae. Native to West Africa, the species was introduced to the Caribbean and is now widely cultivated there, especially in Jamaica where ackee is an important culinary ingredient and considered a national food. The tree is an evergreen that produces pinnate leaves, small cream-colored flowers, and pear-shaped fruits that turn red to orange when ripe and naturally split open to reveal three glossy black seeds and soft, yellow arils.

The arils are the only part of the fruit considered safe to eat when fully ripe and properly prepared; they are used in savory dishes such as the Jamaican national dish ackee and saltfish. Unripe or improperly prepared fruit contains toxic amino acids (notably hypoglycin compounds) that can cause severe vomiting and hypoglycemia, a condition sometimes called Jamaican vomiting sickness. The seeds and inner membranes are poisonous and discarded.

Because of its toxicity in unripe form, the harvesting, processing and commercial distribution of ackee are regulated in some countries. The fruit is a source of fats and other nutrients in local diets and holds cultural significance in regions where it is widely consumed. Botanically it is classified as Blighia sapida and is known by various local names in Africa and the Caribbean.