The 10 Most Dangerous Foods People Actually Eat

5. Ackee: Jamaica's National Fruit with a Toxic Twist

Ackee, the national fruit of Jamaica, is a staple in the island's cuisine, most famously paired with saltfish to create the country's national dish. However, the fruit's appeal is tempered by the fact that it can be highly toxic if not prepared correctly. The unripe ackee contains hypoglycin A and B, toxins that can cause severe vomiting and even death if ingested. To ensure safety, the fruit must be fully ripe, its pods naturally opened to reveal the edible yellow arils, before it is harvested and cooked. In Jamaican culture, the preparation of ackee is a cherished tradition that has been passed down through generations. The fruit's unique flavour and creamy texture make it a beloved ingredient in many dishes, and its safe consumption is a testament to the culinary knowledge and expertise of those who prepare it. For visitors to Jamaica, trying ackee is an opportunity to experience the island's rich culinary heritage and the delicate balance between risk and reward that defines many daring delicacies.