How to Identify and Classify Ackees

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

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

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

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

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

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

4. What compound makes unripe ackee poisonous?

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

5. What happens if you eat unripe ackee?

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

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

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

7. Ackee is native to which continent?

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

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

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

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

12. How should ackees be transported after harvesting?

A) Stacked tightly in containers.
B) Carefully, to avoid bruising.
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 arils are already fully formed in young ackees.
B) The pod is closed and green in young ackees.
C) Young ackees have a sweet aroma.
D) The seeds are larger 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) Ghana.
B) Jamaica.
C) Nigeria.
D) Brazil.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 can help disperse the seeds.
B) Birds always damage the fruit.
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) Exposed to air to dry.
B) Frozen without blanching.
C) Refrigerated in an airtight container.
D) Left at room temperature.

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

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

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

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

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