Lychee Unripe lychees contain hypoglycin, a toxin that can cause dangerously low blood sugar. Cooking doesn’t remove this toxin, making unripe lychees unsafe.
Elderberries Raw elderberries contain cyanogenic glycosides, which can release cyanide when consumed. While proper cooking neutralizes toxins, undercooking can still be harmful.
Starfruit (Carambola) Starfruit contains neurotoxins that can become more concentrated when heated, especially for those with kidney issues.
Ackee This tropical fruit is highly toxic when unripe, containing hypoglycin A. Even when cooked, improperly prepared ackee can cause severe poisoning.
Apricot Kernels Found inside the pits, these kernels contain amygdalin, which converts into cyanide when heated, making them extremely dangerous.
Cherries (Pits and Leaves) Cherry pits contain cyanogenic compounds that release cyanide when crushed or heated, posing a serious poisoning risk.
Cassava (Technically a Root, But Often Treated Like a Fruit) Raw cassava contains cyanogenic glycosides, which can turn toxic if not properly cooked. Boiling or baking neutralizes the toxins, but improper cooking leaves residues.