hard

The hard type of ackee has hard pulp; one source describes its aril flesh as cream-colored, in contrast to the soft, yellow-fleshed butter type. Ackee is indigenous to the forests of the Ivory Coast and Gold Coast of West tropical Africa, though it is not indigenous to Jamaica; it was imported from West Africa, and in 1778 Dr. Thomas Clarke, one of the earliest propagators of the tree, introduced it to the eastern parishes. Ackee is used in Caribbean cuisine, including the Jamaican dish ackee and saltfish.