2. Ackee Fruit
The ackee fruit, Jamaica’s national fruit, is beloved in Caribbean cuisine — but it’s also one of the most dangerous foods in the world if not prepared correctly. The unripe fruit contains hypoglycin A and B, toxins that cause “Jamaican Vomiting Sickness,” which can lead to seizures, coma, and death.
Ackee is only safe to eat once it naturally opens on the tree, revealing its yellow arils. Unripe or forced-open fruit still contains the harmful toxins. Even ripe arils must be boiled thoroughly before consumption to ensure safety.
Symptoms of poisoning include sudden vomiting, low blood sugar, liver failure, and in extreme cases, death. Children are especially at risk, and there have been documented fatalities when the fruit was consumed improperly.
While ackee is a delicacy in many households, it’s heavily regulated. In countries like the U.S., it’s illegal to import raw ackee — only canned, processed versions are permitted. This control underscores the seriousness of its potential toxicity.
For those unfamiliar with the fruit, it’s strongly advised to consume it only from trusted sources and never attempt to harvest or prepare it without proper knowledge.
