Abstract
Ackee (Blighia sapida) is a tropical fruit, which is native to West Africa and was introduced into Jamaica in 1778 by the famous Captain Bligh. The ackee tree has been planted by Jamaicans living in many countries, including the Bahamas, Cuba, and Costa Rica. Canned ackee is exported to the United States to meet the demand of Jamaicans who have immigrated here.1 Ingestion of unripe ackee fruit has been known to cause vomiting, weakness, drowsiness, coma, and even death. These manifestations are associated with severe hypoglycemia and acidosis, caused by the presence of the toxic chemical hypoglycin A in the arils of the unripe fruit.
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