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How to Identify and Classify Ackees
Contributed by: Woolley
  • 1. What is the primary indicator of ripeness for ackee?
A) The stem detaches easily.
B) The skin turns completely red.
C) The pods open naturally.
D) The fruit feels soft to the touch.
  • 2. What color should the arils of a ripe and safe-to-eat ackee be?
A) Bright yellow or orange.
B) Dark brown.
C) Pale green.
D) White.
  • 3. Which part of the ackee plant is always poisonous, regardless of ripeness?
A) The seeds.
B) The outer pod.
C) The stem.
D) The arils.
  • 4. What compound makes unripe ackee poisonous?
A) Hypoglycin A.
B) Solanine.
C) Oxalic acid.
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) Citrus sinensis.
B) Blighia sapida.
C) Musa paradisiaca.
D) Mangifera indica.
  • 7. Ackee is native to which continent?
A) South America.
B) West Africa.
C) Asia.
D) North America.
  • 8. How many lobes or arils are typically found in a mature ackee fruit?
A) Five.
B) Four.
C) Two.
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) Green to red/yellow.
C) White to purple.
D) Black to brown.
  • 10. What is the texture of properly cooked ackee often compared to?
A) Mashed potatoes.
B) Boiled spinach.
C) Scrambled eggs.
D) Fried chicken.
  • 11. Which of the following environmental factors encourages proper ackee ripening?
A) Freezing temperatures.
B) Constant cloud cover.
C) Heavy rainfall.
D) Warm, sunny weather.
  • 12. How should ackees be transported after harvesting?
A) Stacked tightly in containers.
B) Submerged in water.
C) Exposed to direct sunlight.
D) Carefully, to avoid bruising.
  • 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) Young ackees have a sweet aroma.
C) The seeds are larger in young ackees.
D) The pod is closed and green in young ackees.
  • 14. What type of soil is best suited for growing ackee trees?
A) Acidic soil.
B) Clay soil.
C) Sandy soil with poor drainage.
D) Well-drained soil.
  • 15. Which country is ackee considered its national fruit?
A) Brazil.
B) Jamaica.
C) Nigeria.
D) Ghana.
  • 16. What does 'dehiscent' mean in the context of ackee fruit?
A) Having a smooth surface.
B) Remaining closed at maturity.
C) Lacking seeds.
D) Splitting open at maturity.
  • 17. What happens to the hypoglycin A levels as the ackee fruit ripens?
A) They decrease.
B) They increase.
C) They fluctuate randomly.
D) They remain constant.
  • 18. If the arils are damaged or bruised, is it safe to eat them?
A) Yes, damaged arils have more flavor.
B) Yes, as long as they are cooked thoroughly.
C) No, it's best to discard damaged arils.
D) Yes, as long as they are washed carefully.
  • 19. What is the shape of a mature ackee fruit before it opens?
A) Cylindrical.
B) Round.
C) Star-shaped.
D) Pear-shaped or oblong.
  • 20. Which of these nutrients is ackee a good source of?
A) Iron.
B) Vitamin C.
C) Vitamin B12.
D) Calcium.
  • 21. Besides color and opening, what other physical characteristic indicates ripeness?
A) A smooth, shiny surface.
B) A heavy weight.
C) A strong, sweet smell.
D) A slight softening of the pod.
  • 22. What should you do with the cooking water after boiling ackee?
A) Use it to water plants.
B) Discard it, as it contains toxins.
C) Use it to make soup.
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 can contain higher concentrations of toxins.
B) It is not nutritious.
C) It has an unpleasant taste.
D) It is difficult to digest.
  • 25. What distinguishes different varieties of ackee (e.g., 'cheese' vs. 'butter')?
A) Height of the tree.
B) Color of the pod.
C) Taste and texture of the arils.
D) Size of the seeds.
  • 26. What part of the ackee flower eventually develops into the fruit?
A) The petals.
B) The sepal.
C) The stamen.
D) The ovary.
  • 27. How does the presence of birds affect the ackee crop?
A) Birds have no impact on the crop.
B) Birds can help disperse the seeds.
C) Birds prevent the fruit from ripening.
D) Birds always damage the fruit.
  • 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) Left at room temperature.
D) Refrigerated in an airtight container.
  • 29. What type of climate is most ideal for ackee cultivation?
A) Temperate.
B) Arctic.
C) Desert.
D) Tropical.
  • 30. What is the role of sunlight in ackee fruit development?
A) It attracts harmful pests.
B) It aids in photosynthesis and sugar production.
C) It inhibits the fruit from ripening.
D) It bleaches the color of the arils.
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