Hi,
I am wondering the following as I do not want to poison my wife or me. I and am married to a Jamaican. She loooooves ackee and saltfish. I have never tried it, but am eager to do so. As we live on Curacao ackee is only available in a can, but I noticed that in our street there is a tree that is now full of fruits. Last year that was also the case, but I was too late to pick ripe (open) ones. Prolly because someone beat me to it. I am now wondering, can I pick ones that are already reddish, but not open yet and let them ripe in a shoe box? Or is the chance of poisoning too big then? I know I cannot peal them when they aren't open, so just wondering if they will open if they are already from a tree.
Thanx in advance for any feedback
BTW, my wife knows how to clean them, but she isn't sure about the riping process.
I am wondering the following as I do not want to poison my wife or me. I and am married to a Jamaican. She loooooves ackee and saltfish. I have never tried it, but am eager to do so. As we live on Curacao ackee is only available in a can, but I noticed that in our street there is a tree that is now full of fruits. Last year that was also the case, but I was too late to pick ripe (open) ones. Prolly because someone beat me to it. I am now wondering, can I pick ones that are already reddish, but not open yet and let them ripe in a shoe box? Or is the chance of poisoning too big then? I know I cannot peal them when they aren't open, so just wondering if they will open if they are already from a tree.
Thanx in advance for any feedback
BTW, my wife knows how to clean them, but she isn't sure about the riping process.
so better safe than sorry i guess.
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