How to Identify and Classify Ackees

1. What is the primary indicator of ripeness for ackee?

A) The skin turns completely red.
B) The pods open naturally.
C) The fruit feels soft to the touch.
D) The stem detaches easily.

2. What color should the arils of a ripe and safe-to-eat ackee be?

A) Pale green.
B) Bright yellow or orange.
C) Dark brown.
D) White.

3. Which part of the ackee plant is always poisonous, regardless of ripeness?

A) The outer pod.
B) The arils.
C) The seeds.
D) The stem.

4. What compound makes unripe ackee poisonous?

A) Hypoglycin A.
B) Oxalic acid.
C) Solanine.
D) Cyanide.

5. What happens if you eat unripe ackee?

A) Mild indigestion.
B) Jamaican Vomiting Sickness.
C) Temporary blindness.
D) Hair loss.

6. What is the scientific name for the ackee tree?

A) Mangifera indica.
B) Blighia sapida.
C) Citrus sinensis.
D) Musa paradisiaca.

7. Ackee is native to which continent?

A) North America.
B) West Africa.
C) Asia.
D) South America.

8. How many lobes or arils are typically found in a mature ackee fruit?

A) Two.
B) Four.
C) Five.
D) Three.

9. The outer pod of the ackee fruit changes color as it ripens. What is the general color progression?

A) Blue to orange.
B) Black to brown.
C) Green to red/yellow.
D) White to purple.

10. What is the texture of properly cooked ackee often compared to?

A) Mashed potatoes.
B) Scrambled eggs.
C) Boiled spinach.
D) Fried chicken.

11. Which of the following environmental factors encourages proper ackee ripening?

A) Freezing temperatures.
B) Heavy rainfall.
C) Constant cloud cover.
D) Warm, sunny weather.

12. How should ackees be transported after harvesting?

A) Carefully, to avoid bruising.
B) Stacked tightly in containers.
C) Exposed to direct sunlight.
D) Submerged in water.

13. What is a key visual difference between a young, immature ackee fruit and a mature fruit?

A) The seeds are larger in young ackees.
B) The pod is closed and green in young ackees.
C) Young ackees have a sweet aroma.
D) The arils are already fully formed in young ackees.

14. What type of soil is best suited for growing ackee trees?

A) Well-drained soil.
B) Acidic soil.
C) Sandy soil with poor drainage.
D) Clay soil.

15. Which country is ackee considered its national fruit?

A) Brazil.
B) Jamaica.
C) Ghana.
D) Nigeria.

16. What does 'dehiscent' mean in the context of ackee fruit?

A) Splitting open at maturity.
B) Having a smooth surface.
C) Remaining closed at maturity.
D) Lacking seeds.

17. What happens to the hypoglycin A levels as the ackee fruit ripens?

A) They increase.
B) They remain constant.
C) They fluctuate randomly.
D) They decrease.

18. If the arils are damaged or bruised, is it safe to eat them?

A) Yes, as long as they are washed carefully.
B) No, it's best to discard damaged arils.
C) Yes, damaged arils have more flavor.
D) Yes, as long as they are cooked thoroughly.

19. What is the shape of a mature ackee fruit before it opens?

A) Pear-shaped or oblong.
B) Round.
C) Cylindrical.
D) Star-shaped.

20. Which of these nutrients is ackee a good source of?

A) Vitamin B12.
B) Vitamin C.
C) Iron.
D) Calcium.

21. Besides color and opening, what other physical characteristic indicates ripeness?

A) A slight softening of the pod.
B) A smooth, shiny surface.
C) A strong, sweet smell.
D) A heavy weight.

22. What should you do with the cooking water after boiling ackee?

A) Use it to make soup.
B) Discard it, as it contains toxins.
C) Freeze it for later use.
D) Use it to water plants.

23. What is a common culinary pairing with ackee in Jamaican cuisine?

A) Saltfish.
B) Chicken.
C) Pork.
D) Beef.

24. Why is it important to avoid eating the 'membrane' attached to the arils?

A) It is not nutritious.
B) It has an unpleasant taste.
C) It is difficult to digest.
D) It can contain higher concentrations of toxins.

25. What distinguishes different varieties of ackee (e.g., 'cheese' vs. 'butter')?

A) Taste and texture of the arils.
B) Height of the tree.
C) Size of the seeds.
D) Color of the pod.

26. What part of the ackee flower eventually develops into the fruit?

A) The stamen.
B) The petals.
C) The ovary.
D) The sepal.

27. How does the presence of birds affect the ackee crop?

A) Birds always damage the fruit.
B) Birds can help disperse the seeds.
C) Birds prevent the fruit from ripening.
D) Birds have no impact on the crop.

28. What is the best method of storage for ackee after it has been properly cooked?

A) Left at room temperature.
B) Refrigerated in an airtight container.
C) Exposed to air to dry.
D) Frozen without blanching.

29. What type of climate is most ideal for ackee cultivation?

A) Temperate.
B) Tropical.
C) Desert.
D) Arctic.

30. What is the role of sunlight in ackee fruit development?

A) It aids in photosynthesis and sugar production.
B) It inhibits the fruit from ripening.
C) It attracts harmful pests.
D) It bleaches the color of the arils.

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