Ackee (Blighia sapida) is a very tasty fruit and cooked with spices and cod or bacon, is considered one of the biggest delicacies in Jamaica. Is often given as a warm breakfast dishes and in color and consistency brings to mind .... scrambled eggs.
But this taste is unique, I heartily recommend it to try it. Necessarily!

The ackee tree in favorable conditions grows up to 15.24m (50 feet). It produces large red and yellow fruits of 7.5-10cm in length. As the ripe fruits begin to open, they shine with shiny black round seeds on top surrounded by a yellow casing that is partially edible. I had an association with shiny black eyes :)

Fruit should not be picked up until natural pods are opened.

Black elements are removed and thrown away, as they contain a poison (hypoglcite).

The soft yellow part known as "butter" or "cheese", hard and creamy at the same time, is properly harvested and cooked by talented and perfect cooking women

and Jamaican men.

Ackee is not the native fruit of Jamaica. Originally it was brought to the island

from West Africa, probably on a slave ship.

This fruit has been prevalent on most other Caribbean islands (eg. Trinidad, Grenada, Antigua and Barbados), and in Central America and in Florida, where
it is known under various names.

Now it grows lushly, producing large quantities of edible fruit per year.

Jamaica is the only place where these fruits are commonly consumed.