Ackee is Jamaica's national fruit and a cornerstone of Caribbean cooking, most famously featured in the iconic dish "ackee and saltfish." When ripe, the fruit naturally splits open, revealing creamy yellow flesh and shiny black seeds. Only the yellow arils are edible, with a delicate flavor and texture remarkably similar to scrambled eggs. Home cooks should note that ackee must be fully ripe before harvesting—unripe fruit contains toxins that can cause illness. In most countries, you'll find ackee canned rather than fresh, making it convenient to use. When sautéed, ackee maintains its distinctive segments while absorbing surrounding flavors, creating a satisfying, protein-rich addition to breakfast or dinner. You can buy ackee here.