Influence of Fruit Maturity on the Hypoglycin a Level in Ackee (Blighia Sapida)¹

Ackee fruit representing a range of maturities were analyzed for hypoglycin A (hyp A) content. Hyp A in the arilli (edible flesh) dropped from over 1000 ppm to undetectable (<0.1 ppm) as the fruit matured (i.e., pod colored up, split and opened fully). At all stages the seed contained appreciable hyp A, ∼ 1000 ppm, and the membrane mirrored aril levels. These analyses support earlier observations that unopened or partially opened ackee should not be consumed, whereas fruit which open naturally to > 15 mm lobe separation pose little health hazard, provided that all seed and membrane portions are removed. Bright red, full sized ackee should never be forced open for human use.