Ackee

Ackee is the national fruit of Jamaica and a staple of Caribbean cooking. Originally from West Africa, it arrived in Jamaica in the 18th century. When unripe, ackee contains toxic compounds, which is why commercially canned ackee has the seeds and any harmful material removed before packing. The edible portion has a mild, buttery texture with a savory quality that some compare to scrambled eggs. Its flavor leans slightly fermented and sulfurous, with a balance of hot, sour, salty, and sweet. This makes ackee surprisingly versatile in sauces and batters. It pairs particularly well with fish, shellfish, and pork.