03. Ackee
Ackee, a staple in Jamaican cuisine, is illegal due to the risk of hypoglycin A and B — toxins that can cause severe illness if the fruit is not properly ripened and prepared. These toxins can lead to a condition called “Jamaican vomiting sickness,” which can be fatal. Despite its dangers, ackee is beloved for its creamy, savory taste and is the main ingredient in the national dish of Jamaica: ackee and saltfish.
In the U.S., canned ackee is available in select grocery stores but is closely regulated.
02. Soursop (Guanabana)
Soursop, known for its soft, creamy texture, is restricted in the U.S. because it can carry pests that threaten local agriculture. The fruit is also noted for its potential medicinal properties, which adds to its demand. Despite the restrictions, soursop is popular in Latin American cuisines and is widely used in smoothies, desserts, and teas.
As of 2018, soursop from Mexico is allowed into the U.S. as long as the fruit is “commercially produced” and part of a commercial shipment. In addition, shipments must undergo irradiation to eliminate potential pests.
