Ackee

Have you ever stumbled upon one of these?

If you have, chances are you’ve wandered through a charming subtropical countryside.

This plant is a bit peculiar. Just one fruit comes out of each flower. I was expecting something a bit different. Maybe it’s a job for the bees, a pollination puzzle or opportunity.

-The flower.

When it’s ripe, the green fruit transforms into a pale orange-red and opens up into three parts. Odd, right? Given the green fruit, I would’ve bet on four parts, not three.

-The ripe fruit.

Inside, you’ll find three shiny black seeds topped with a mellow yellow flesh.

Here’s the catch: when it’s green, this fruit is poisonous. But when it’s ripe, you can remove the dull yellow flesh and sauté it for an unusual but delightful dish.

It’s Akee! It’s found in Africa, the West Indies, and notably in Jamaica, where it’s a total favorite. In fact, paired with a bit of salt fish, it’s Jamaica’s national dish.

Thankfully, if you’re an Ackee enthusiast, those shiny black seeds have traveled around the globe and are thriving in southern Florida.

Surprisingly, you won’t find it on many menus in Florida. It’s just a bit too exotic for most.

Julia F. Morton’s book Fruit of Warm Climates has become my go-to read while figuring out what to do with some Florida land.

And if you’re interested, she’s got more to share about Ackee.

Enjoy!

✨

Cheers, D 🌴🌊