Ackee

Related to the lychee and a native of tropical West Africa, ackee was imported to Jamaica in the 1700s and made a big impression; ackee and saltfish is Jamaicas national dish. Ackee pods ripen on the tree before picking, and to cook the fruit, people remove the soft, spongy whiteyellow flesh before boiling it. The oils contain many important nutrients like fatty acids, although the unripened parts of the fruit have been known to cause food poisoning. Canned ackee has been restricted in the U.S. at various times for safety reasons, but it currently has the FDAs seal of approval.