Jamaican National Fruit
Ackee (Blighia Sapida) is the national fruit of Jamaica as well as a component of the national dish – ackee and codfish. It was originally imported from West Africa in 1778 and was probably brought here in a slave ship. It now grows luxuriously, producing each year large quantities of edible fruit. The tree was unknown to science until plants were taken from Jamaica to England in 1793 by Capt. William Bligh of "Mutiny on the Bounty" fame, hence the botanical name "Blighia sapida" in honour of the notorious Sea-Captain. One of the earliest local propagators of the tree was Dr. Thomas Clarke who introduced it to the Eastern parishes in 1778. Jamaica is the only place where the fruit is generally recognised as an edible crop, although the plant has been introduced into most of the other Caribbean islands (Trinidad, Grenada, Antigua, Barbados), Central America and even Florida where it is known by different names and does not thrive in economic quantities. Ackee is derived from the original name "Ankye" which comes from the TWI language of Ghana.



Jamaican National Fruit
“Carry me ackee go a Linstead Market, not a quattie wud sell” is a line in the popular Jamaican folk song ‘Linstead Market’. Ackee (Blighia Sapida) is the national fruit of Jamaica as well as a component of the national dish – ackee and codfish. Although the ackee is not indigenous to Jamaica, it has remarkable historic associations. Originally, it was imported to the island from West Africa, probably on a slave ship. Now it grows here luxuriantly, producing large quantities of edible fruit each year. The ackee tree grows up to 15.24m (50ft) under favourable conditions. It bears large red and yellow fruit 7.5 – 10 cm (3-4 in.) long. When ripe these fruits burst into sections revealing shiny black round seeds on top of a yellow aril which is partially edible. There are two main types of ackee identified by the colour of the aril. That with a soft yellow aril is known as ‘butter’ and ‘cheese’ is hard and cream-coloured. Ackee contains a poison (hypoglcin) which is dissipated when it is properly harvested and cooked. The fruit should not be gathered until the pods open naturally. In addition, the aril must be properly cleaned of red fibre and the cooking water discarded. Ackee is derived from the original name Ankye which comes from the Twi language of Ghana. The botanical name of the fruit – Blighia Sapida – was given in honour of Captain William Bligh of “Mutiny on the Bounty” fame, who in 1793 took plants of the fruit from Jamaica to England. Captain Bligh also brought the first breadfruit to Jamaica. Before this, the ackee was unknown to science. In 1778, Dr. Thomas Clarke, one of the earliest propogators of the tree, introduced it to the eastern parishes. Jamaica is the only place where the fruit is widely eaten. However, it has been introduced into most of the other Caribbean islands (for example, Trinidad, Grenada, Antigua and Barbados), Central America and Florida, where it is known by different names and does not thrive in economic quantities. Jamaican canned ackee is now exported and sold in markets patronized by expatriate Jamaicans. Ackee is a very delicious fruit and when boiled and cooked with seasoning and salt fish or salt pork, it is considered one of Jamaica’s greatest delicacies.