[2][5] The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England, in 1793.

[6] Although having a long-held reputation as being poisonous with potential fatalities,[7] the fruit arils are renowned as delicious when ripe, prepared properly, and cooked[8] and are a feature of various Caribbean cuisines.

[8] Ackee is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown.

[12] When it ripens it turns from green to a bright red to yellow-orange and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, creamy or spongy, white to yellow flesh — the aril having a nut-like flavor and texture of scrambled eggs.

When it has "yawned" or "smiled", the seeds are discarded and the fresh, firm arils are parboiled in salted water or milk, and may be fried in butter to create a dish.

[16] The raw fruit is a rich source of vitamin C.[2] The ackee is prominently featured in the Jamaican mento style folksong "Linstead Market".

[25] In other words, the seeds help in detoxifying the arils, bringing the concentration of hypoglycin A to a level which is generally safe for consumption.

[27][13] The fruit has various uses in West Africa and in rural areas of the Caribbean Islands, including use of its "soap" properties as a laundering agent or fish poison.

[2] The fragrant flowers may be used as decoration or cologne, and the durable heartwood used for construction, pilings, oars, paddles and casks.