Grocery
Ackee, Canned
What it is
Ackee is the national fruit of Jamaica and a popular ingredient in Caribbean cuisine. When ripe, the fruit splits open to reveal three large, black seeds surrounded by a creamy, white aril. This aril is the edible portion. The canned version offers a convenient way to enjoy this unique fruit year-round. It is typically packed in brine or salted water.
How people cook with it
Ackee is most famously prepared as a savory dish, often served at breakfast. It can also be incorporated into other meals.
- Savory breakfast dish
- Side dish
- Appetizer
- Ingredient in stews
Before cooking, canned ackee should be drained and rinsed thoroughly to remove the packing liquid. It is then typically sautéed with onions, tomatoes, peppers, and spices, often including thyme and scotch bonnet. It is important to cook ackee gently, as it can break down easily. The texture is delicate and should be handled with care. It is usually added towards the end of the cooking process to warm through.
How it differs from similar foods
Unlike many fruits, ackee is not typically eaten raw or sweet. Its preparation and flavor profile are distinctly savory, making it more akin to a vegetable in culinary applications. The texture is soft and creamy, setting it apart from firmer fruits.
Who it is for
Home cooks and chefs who enjoy exploring international flavors and traditional Caribbean dishes will find this ingredient appealing.
How to keep the rest
Once opened, transfer any unused ackee to a clean, airtight container. Store it in the refrigerator and consume within a few days. It is best to keep it submerged in fresh water to maintain its texture and flavor.