13 Exotic Tropical Fruits You've Never Heard Of: Why Rambutan Will Amaze Your Taste Buds

12. Ackee: Jamaica's Controversial Delicacy

The national fruit of Jamaica, ackee is both fascinating and divisive. When ripe, this brilliant red fruit opens to show three big black seeds, each partially encircled by creamy golden flesh. Although the edible portion of the ackee is its golden flesh, there is a drawback: unripe ackee contains a toxin that could be harmful if consumed, hence the fruit must be completely mature before eating. When correctly made, ackee tastes mildly and subtly, usually in line with scrambled eggs or cheese. Its creamy consistency and taste-absorbing power make it a flexible component in Jamaican cooking.

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Jamaica's national cuisine, "Ackee and Saltfish," where the fruit is sautéed with salted cod, onions, and spices, is most well-known dish including ackee. Ackee's nutritional profile, which is high in protein, vitamin, mineral, and vital fatty acids, sets it really apart. Having been brought to Jamaica from West Africa in the 18th century, the fruit's history is intimately related to the cultural legacy of the island. Ackee today represents Jamaican identity and culinary culture rather than only a meal. Although import restrictions make fresh ackee rare outside of Jamaica, canned ackee is readily available in many nations so that people all around may enjoy this distinctive fruit. Ackee is becoming more and more well-known outside of its Caribbean country as interest in world cuisines rises because of its distinctive qualities and great cultural value.