Fruit native to West Africa that was introduced to the Caribbean. It is the national fruit of Jamaica, and features prominently in Jamaican cuisine where it is an ingredient in the the national dish 'ackee and saltfish
'. The fruit changes in colour from yellowish-green to a reddish orange as it matures. When ripe, the pods open to reveal two to three fleshy white or cream coloured arils. The arils are the only edible part of the fruit. The unripe and unopened fruit is poisonous and may cause Jamaican Vomiting Sickness.