|
Akee Blighia sapida a.k.a. Ackee, Akee Apple, Vegetable
Brain Pear-shaped fruit, with several moderate lobes and a red to yellow
waxy skin. The skin, unripe fruit, and seeds are poisonous. The
yellow, fleshy portion surrounding the aril is edible and has
a nutty flavor. |
|
|
|
Uses |
|
The ripe arils are boiled, usually in salt water or milk, then fried, and eaten. |
|
|
Plant Cultivation |
| A medium to large sized tree, up to 40+ feet in height. The akee is
tropical or subtropical, and able to survive temperatures to the upper
20's. It seems to grow a bit better in areas that cool during the winter,
rather than intense humid, tropical climates. Propagation: Often by seed, and occasionally through cuttings. |
|
|
|
Origin and Distribution |
|
Native to tropical forests of West Africa, along the Gold Coast and Ivory Coast. The akee has gained its fame in Jamaica where it was imported long ago and has become the main ingredient to many popular dishes there. |
|
|
Related Species |
