Ackee is the national fruit of Jamaica and forms the main ingredient of the national dish ‘ackee and saltfish‘.
Ackee was originally imported from West Africa, probably brought in slave ships. It was unknown to science until plants were taken from Jamaica to England in 1793 by Captain Bligh, hence the botanical name ‘Blighia sapida’.
Jamaica is the only place where the fruit is generally recognised as an edible crop, although the plant has been introduced into most of the Caribbean area.
Facts on Jamaica No.17 – Symbols; 1979, Printed and Published by the Agency for Public Information, Kingston.