Published 2014
The fruits are bitter. They are used in Jamaica, when unripe, to give a puckery flavour to salt dried codfish (akee) or freshwater crayfish, or in soups and stews.
They are eaten in curry-type dishes in Malaysia, for example, again being preferred unripe. They can be added raw to chilli sauces such as the nam prik of Thailand; and they are also pickled.
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