Due to the dryer than normal season we had...
the ackee fruit isn't as pretty as it could be
however, it is still good and here is what one should know...
before reaching out to pick the fruit for eating
the ackee fruit isn't as pretty as it could be
however, it is still good and here is what one should know...
before reaching out to pick the fruit for eating
ackee fruit is very toxic while still in it's closed casing
click on this link to learn more of it's toxicity and why
the ackee fruit in the photo below is just starting to open up but...
it is not ready to eat at this point
while young, the ackee will be green and turn red (sometimes with some yellow) as it ripens
the fruit must be fully open as is shown in the photo below and must open on it's own...
while still on the tree
never pick an unopened ackee or try to force it open to consume it
here you can see the red pod...
the cream colored aril (the edible part)...
and the black seed (which is quite toxic)
once the fruit is fully open, it is ready to be picked and the cream colored aril taken out
the seed is not edible because it is toxic and the only edible part safe to eat is the cream colored aril
this part needs to be cleaned of any pinkish pieces left where the seed was clinging to...
this is the membrane that keeps the seed attached to the meat
the seed is black and shiny and reminds me of a beautiful black pearl
if you look closely at the cream colored aril in the photo below...
you will see a tiny piece of the pinkish membrane still attached to the inside of the meat
that needs to be cleaned off as that was part of the attachment for the seed and is toxic
once the aril pieces are all cleaned up...
they are then cooked for about five minutes in boiling water...
or they can be eaten raw, which is what we usually do
contrary to common belief, ackee fully ripened and properly cleaned is safe to eat raw
our favorite way of eating ackee is in salads as in the one I made here of our homegrown produce...
raw beets, moringa leaves, young cauliflower leaves and the ackee fruit
I mix in a little olive oil and add sea salt and pepper to season
or, in saltfish souse which I will make in a later post
one of the seeds from this ackee fruit was sprouting...
so, I planted it in a pot to see what will happen
if it grows, we will transplant it into the ground
for more info on the ackee fruit, click...
when I went out to sow the seed...
this little hen wanted to show me her new egg laying digs
obviously, she is teaching another hen this naughty little trick...
tsk, tsk
and I know this because those two eggs are different in coloring and shape...
and this is the hen who is always changing laying nests...
with a few followers who seem to think she knows what this business is all about
later, when I went back for the eggs...
lo and behold...
two more eggs had been laid there
ah well, at least, I know where they are
I do not refrigerate our eggs
fresh laid eggs straight from the homestead do not need to be...
and we sell and use them up fast enough
because most of the eggs are gathered clean...
the only cleaning I do with them is with a paper towel to gently buff off any dirt
this keeps the bloom on the eggs which helps prevent bacteria from entering the egg pores
a necessary thing the Lord did to protect the embryonic chick as it grows inside the egg
and really, I do so like the prettiness of eggs on the kitchen counter
it just looks homey and cozy
May your day or night be blessed in the grace of the Lord.
