Ackee

Jamaica’s national fruit, borne by Blighia sapida, whose creamy arils are eaten with saltfish in the island’s signature dish. Unripe ackee contains hypoglycin A and B, toxins that trigger Jamaican vomiting sickness — violent illness that can be fatal — so only fully ripe, naturally opened fruit is safe to eat. Canned ackee for export is strictly inspected and must meet ripeness and toxin standards. It is a vivid lesson in ripeness-dependent toxicity: the same fruit is a cherished food and a poison, separated only by maturity and careful handling.