Abstract:
The ackee (Blighia sapida), a tropical fruit belonging to the Sapindaceae family, has its origin in West Africa but has traversed the Atlantic Ocean, making the Caribbean (where it grows wildly and is also cultivated) its home. The colloquial name Ackee is derived from the terms ‘anke’ and ‘akye-fufuo’, which are used to describe the fruit in West Africa. It was named Blighia sapida in honour of the infamous Captain William Bligh who transported the fruit from Jamaica to England in 1793. Although Ackee fruit was first known for its poisonous properties, it is nowadays considered one of the major fruits consumed in Jamaica and is an ingredient of the national dish Ackee Saltfish. Extensive literature exists on hypoglycin A, the toxic compound of unripe Ackee, while no referenced data are readily available on its physiology and reports are very limited on its biochemistry. The aim of this chapter is to fill this gap moderately, and give an overview on the fruit as fresh and commercial produce.
Key words
- Blighia sapida;
- ackee;
- maturity;
- biochemistry;
- composition
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