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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 pods open naturally.
B) The skin turns completely red.
C) The stem detaches easily.
D) The fruit feels soft to the touch.
  • 2. What color should the arils of a ripe and safe-to-eat ackee be?
A) Dark brown.
B) White.
C) Bright yellow or orange.
D) Pale green.
  • 3. Which part of the ackee plant is always poisonous, regardless of ripeness?
A) The arils.
B) The stem.
C) The outer pod.
D) The seeds.
  • 4. What compound makes unripe ackee poisonous?
A) Cyanide.
B) Hypoglycin A.
C) Solanine.
D) Oxalic acid.
  • 5. What happens if you eat unripe ackee?
A) Temporary blindness.
B) Mild indigestion.
C) Hair loss.
D) Jamaican Vomiting Sickness.
  • 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) West Africa.
B) South America.
C) North America.
D) Asia.
  • 8. How many lobes or arils are typically found in a mature ackee fruit?
A) Four.
B) Two.
C) Five.
D) Three.
  • 9. The outer pod of the ackee fruit changes color as it ripens. What is the general color progression?
A) Black to brown.
B) Green to red/yellow.
C) Blue to orange.
D) White to purple.
  • 10. What is the texture of properly cooked ackee often compared to?
A) Mashed potatoes.
B) Fried chicken.
C) Scrambled eggs.
D) Boiled spinach.
  • 11. Which of the following environmental factors encourages proper ackee ripening?
A) Constant cloud cover.
B) Freezing temperatures.
C) Heavy rainfall.
D) Warm, sunny weather.
  • 12. How should ackees be transported after harvesting?
A) Submerged in water.
B) Carefully, to avoid bruising.
C) Stacked tightly in containers.
D) Exposed to direct sunlight.
  • 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 pod is closed and green in young ackees.
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) Clay soil.
C) Acidic soil.
D) Sandy soil with poor drainage.
  • 15. Which country is ackee considered its national fruit?
A) Nigeria.
B) Ghana.
C) Brazil.
D) Jamaica.
  • 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 remain constant.
B) They fluctuate randomly.
C) They decrease.
D) They increase.
  • 18. If the arils are damaged or bruised, is it safe to eat them?
A) Yes, as long as they are cooked thoroughly.
B) Yes, damaged arils have more flavor.
C) Yes, as long as they are washed carefully.
D) No, it's best to discard damaged arils.
  • 19. What is the shape of a mature ackee fruit before it opens?
A) Star-shaped.
B) Pear-shaped or oblong.
C) Cylindrical.
D) Round.
  • 20. Which of these nutrients is ackee a good source of?
A) Calcium.
B) Vitamin C.
C) Iron.
D) Vitamin B12.
  • 21. Besides color and opening, what other physical characteristic indicates ripeness?
A) A smooth, shiny surface.
B) A strong, sweet smell.
C) A slight softening of the pod.
D) A heavy weight.
  • 22. What should you do with the cooking water after boiling ackee?
A) Discard it, as it contains toxins.
B) Freeze it for later use.
C) Use it to make soup.
D) Use it to water plants.
  • 23. What is a common culinary pairing with ackee in Jamaican cuisine?
A) Pork.
B) Chicken.
C) Saltfish.
D) Beef.
  • 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 difficult to digest.
C) It has an unpleasant taste.
D) It is not nutritious.
  • 25. What distinguishes different varieties of ackee (e.g., 'cheese' vs. 'butter')?
A) Color of the pod.
B) Height of the tree.
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 ovary.
D) The stamen.
  • 27. How does the presence of birds affect the ackee crop?
A) Birds prevent the fruit from ripening.
B) Birds can help disperse the seeds.
C) Birds always damage the fruit.
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) Refrigerated in an airtight container.
B) Exposed to air to dry.
C) Left at room temperature.
D) Frozen without blanching.
  • 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 attracts harmful pests.
B) It bleaches the color of the arils.
C) It aids in photosynthesis and sugar production.
D) It inhibits the fruit from ripening.
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