Ackee (Island Sun), 18oz
Although native to West Africa, consumption of Ackee for food takes place mainly in Jamaican cuisine. Ackee is the national fruit of Jamaica, and Ackee and Saltfish is the national dish. Ackee was first introduced to Jamaica and later to Haiti, Cuba, Bali, Barbados and others. It was later introduced to Florida in the United States. The oil of the ackee arils contains many important nutrients, especially fatty acids. Linoleic, palmitic and stearic acids are the primary fatty acids found in the fruit. Ackee oil makes an important contribution to the diet of many Jamaicans.