Ackee is a tropical fruit with a vibrant red exterior and a unique culinary history. Native to West Africa, it has become synonymous with Caribbean cuisine, particularly in dishes like Jamaica's national dish, ackee and saltfish. The fruit has a distinctive appearance, with sections of creamy yellow flesh and large, shiny black seeds. When cooked, the flesh transforms into a soft and buttery texture, offering a mild and slightly nutty flavor. While the fruit is prized for its culinary versatility, it's important to note that the unripe and improperly prepared ackee can be toxic, requiring careful preparation before consumption.

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