Why The National Fruit Of Jamaica Is Illegal In The U.S. - Chowhound

The unripened part of ackee contains substantial amounts of hypoglycin A, a dangerous toxin. The FDA classifies the toxin as "heat stable," meaning that the pollutant can survive during the cooking process. Given that the toxin can resist any changes or destruction under high temperatures, even when cooked, it poses more of a threat to health. Advertisement Additionally, the fruit's rind (or skin) and seeds are…