Ackee is a tropical fruit native to West Africa, the edible portion of the ackee tree (Blighia sapida), a member of the soapberry family. Its pods split open to reveal three or four creamy, pear-shaped, pale yellow lobes, which are the part that's eaten.
Ackee was brought to the Caribbean from West Africa, likely from present-day Ghana, and became a staple of Jamaican cuisine, where it's now the national fruit. Ackee and saltfish, made with the fruit sautéed with salted, dried codfish, onions, tomatoes, peppers, and spices, is Jamaica's national dish and is typically served with boiled green banana, breadfruit, or dumplings.
Only the fully ripe, naturally opened pods should be eaten: the unripe fruit and other parts of the plant contain the toxin hypoglycin, which can cause a potentially fatal illness known as Jamaican vomiting sickness, so ackee must be harvested and prepared with care.
Ackee has a delicate, slightly nutty flavor and a soft, creamy texture. Outside Jamaica it appears in other Caribbean cuisines and, less commonly, in West African cooking, and it's also canned for export.