2. Ackee
The ackee plant, prominent in Jamaican cuisine, produces bright red fruit that resembles a pouch when mature. While absolutely delicious, the ackee’s edible portion needs special preparation.
Unripe ackee contains lethal levels of hypoglycin toxins that can induce severe vomiting, dangerously low blood sugar, and even comas.
Once ripened to a bright yellow color with open skin, the ackee’s arils become safer for consumption after thorough washing. However, vigilance is crucial as accidental ingestion of these dangerous toxins still claims lives annually.