Ackee
Species of plant / From Wikipedia, the free encyclopedia
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The ackee (Blighia sapida), also known as acki, akee, or ackee apple, is a fruit of the Sapindaceae (soapberry) family, as are the lychee and the longan. It is native to tropical West Africa.[2][5] The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England, in 1793.[2] The English common name is derived from the West African Akan akye fufo.[6]
Ackee | |
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Fruit | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Sapindales |
Family: | Sapindaceae |
Genus: | Blighia |
Species: | B. sapida |
Binomial name | |
Blighia sapida | |
Synonyms | |
Cupania sapida Voigt |
Nutritional value per 100 g (3.5 oz) | |
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9.55 g | |
Dietary fiber | 3.45 g |
18.78 g | |
8.75 g | |
Vitamins | Quantity %DV† |
Thiamine (B1) | 8% 0.10 mg |
Riboflavin (B2) | 14% 0.18 mg |
Niacin (B3) | 23% 3.74 mg |
Vitamin C | 72% 65 mg |
Minerals | Quantity %DV† |
Calcium | 6% 83 mg |
Iron | 31% 5.52 mg |
Phosphorus | 8% 98 mg |
Raw arils after pods allowed to open naturally. Seeds removed | |
†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4] |
Although having a long-held reputation as being poisonous with potential fatalities,[7] the fruit arils are renowned as delicious when ripe, prepared properly, and cooked[8] and are a feature of various Caribbean cuisines.[2] Ackee is the national fruit of Jamaica and is considered a delicacy.[8]