The ackee fruit, known scientifically as Blighia sapida, is Jamaica’s national fruit, deeply cherished and prominent in its cuisine, notably in “Ackee and Saltfish.” While a beloved delicacy, it poses a poisoning risk if not handled or consumed properly. Understanding its characteristics and safe preparation is important to enjoy this unique food safely.
The Source of the Toxin
The toxicity of ackee comes from Hypoglycin A, a naturally occurring, heat-stable compound found throughout the fruit. Unripe ackee fruit contains extremely high levels of Hypoglycin A, potentially reaching 1000 parts per million (ppm) in all parts. This toxin significantly diminishes in the edible arils as the fruit ripens and opens naturally on the tree.
However, the black seeds of the ackee always remain poisonous, containing Hypoglycin B, which increases as the fruit matures. The pink or red membrane (raphe) connecting the seed to the edible aril can also harbor toxins, especially if the fruit is not fully ripe. The FDA considers Hypoglycin A levels above 100 ppm in processed ackee unsafe.
Symptoms of Jamaican Vomiting Sickness
Ingesting toxins from improperly prepared ackee can cause Jamaican Vomiting Sickness (JVS), also known as Toxic Hypoglycemic Syndrome (THS). Symptoms usually appear two to six hours after consumption, or more rapidly in severe cases. Initial signs include sudden, profuse vomiting and abdominal discomfort.
After these initial issues, some individuals may experience an apparent recovery lasting about ten hours before symptoms return. The primary danger of ackee poisoning is severe hypoglycemia, a dangerously low blood sugar level. Hypoglycin A interferes with the body’s ability to produce glucose and metabolize fatty acids, depleting energy. This profound drop in blood sugar can lead to drowsiness, muscle exhaustion, altered mental states, seizures, coma, and even death, particularly in children or malnourished individuals. Fatalities have been reported within 12 to 48 hours after consuming unripe fruit.
Safe Preparation and Consumption
To safely enjoy ackee, proper identification and preparation are crucial. A safe, ripe ackee will have naturally opened on the tree, a state Jamaicans describe as the fruit “smiling” or “yawning.” Only these naturally opened fruits should be harvested, as forcing open an unripe ackee will not reduce its toxin content.
Once opened, the black seeds must be discarded completely, as they are always toxic. The pink or red fibrous membrane connecting the seed to the yellow aril should also be carefully removed. Only the firm, pale yellow arils are edible. Commercially canned ackee is generally safe, as processing regulations, like those enforced by the FDA, ensure only ripe fruit is used and toxin levels remain below the 100 ppm threshold.