THE AKEE
SCIENTIFIC NAME: Blighia sapida
FAMILY: Sapindaceae
The fruit of the akee are bright red as they ripen. The firm, milky white arils surrounding the seeds are the edible parts of the fruit.
Special care must be exercised in using the akee, as both underripe and overripe akees are highly poisonous.
Akees should be picked from the tree after the mature fruits have split open. Overripe, soft or blemished akees should never be used. Never use the fruit which has fallen on the ground as they are overripe. Akee seeds are poisonous at any time.
The akee is very popular in the Caribbean islands where it is often sauteed in butter and served with codfish.
See recipe for Akee On Toast in the Recipe Index.
DATE: January 1982
* * * * * * * * * * * * *
