The ackee tree is native to the west coast of tropical Africa and, therefore, demands specific cultural procedures and a proper growing environment to achieve full vitality. If deprived of these, an ackee may experience a browning of its leaves. The tree is typically grown in Caribbean countries like Jamaica, in addition to Central and South America and south Florida. The tree grows as tall as 75 feet and carries leaves that typically extend to between 6 and 8 inches in length.
Ackee trees are only adaptable to an altitude of 3,000 feet. A moderately cold-tolerant specimen, the ackee can withstand brief periods of cold temperatures to 26 degrees Fahrenheit. Healthy trees can survive dry soil conditions, but the yield and quality of fruit may be diminished. This dry soil may also contribute to ackee leaves turning brown. The tree and its foliage will also be damaged if flooding conditions and extremely wet soil persist for an extended period.
Proper selection of an ackee tree from a nursery is crucial in ensuring that the root system is healthy and able to provide the foliage with proper water and nutrition, thereby minimizing the possibility of ackee leaves turning brown. Gardeners should avoid purchasing large trees in small containers as the ackee is likely to be "root-bound," increasing the likelihood that the tree will not grow in a healthy manner. Nursery ackees should stand no more than 2 to 4 feet and be planted in at least a 3-gallon container.
Although widely consumed as a food in Jamaica and elsewhere, the majority of the fruit of the ackee tree is not edible. In fact, it is extremely poisonous. Only the fleshy pulp section that is attached to fully developed seeds may be eaten and only when the pulp is picked at the proper stage of development and carefully cooked. Toxins abound in both immature and overly ripe ackee fruit. Because of this danger, gardeners who wish to plant an ackee tree should do so with extreme caution.