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Ackee

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Let’s get inspired by… Ackee

Ackee Origins

Ackee, grows on large tropical evergreen trees and is part of the Sapindaceae family, which also includes lychees.

Ackee Characteristics

Ackees are similar to lychees, with reddish skins and flesh that varies from cream to yellow. The fruit is rich in lipids, giving it a creamy texture and mouthfeel.
Ripe ackees must be cooked before consumption, as eating them raw can be hazardous due to natural toxins that may cause illness or even death.

Ackee Cooking & Flavour

Fresh, ripe Ackee is usually boiled in milk or water and is generally regarded as a vegetable used mostly in savoury meals. When cooked, Ackee becomes soft and creamy, often likened to scrambled eggs in texture. Its flavour is mildly nutty with a slightly acidic undertone and starchy texture.
Ackee is a beloved ingredient in Jamaican cuisine, often enjoyed with saltfish for a hearty breakfast. It’s also versatile, being cooked with various meats, codfish, salted pork and used in flavourful curries and typically served with rice, roasted breadfruit, dumplings, or plantains.
Commercially, canned Ackee in brine is widely available and is probably one of Jamaica’s largest exported foods.

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