The Achacha is a highly prized tropical fruit. It has been cultivated for many years in small holdings and domestic orchards in Bolivia’s Amazon Basin. In its home country it is known as achachairú, however given the Aussie propensity for abbreviation, the last three letters have been dropped and the name Achacha adopted – think of the dance and add an A in front. After agreement was made with the Bolivian Government the first large Australian plantation commenced in 2002 in North Queensland. Each year its popularity is increasing both within Australia and beyond – in season it finds its way from Palm Creek Plantation to Europe, the Middle East and Asia. With its sweet, tangy, refreshing taste it adds a new flavour to the fruit bowl. Learn more…
Delicious, refreshing, exotic, tangy, effervescent . . . no wonder the name translates as “honey kiss”!
Of all the many exotic fruit I tried during my travels, my favourite and by far the most memorable and addictive in flavour was the achachairú (Achacha) – from an Australian visitor to South America.
It is refreshing to eat at ambient temperature, when served cold, or even frozen. There is a fine balance between its sweetness and its acidity, creating a unique taste sensation. It has exotic appeal similar to the mangosteen, longan, rambutan and lychee. The Achacha is a cousin of the mangosteen which is known as the “queen of tropical fruit” throughout Asia. Learn more…
Achacha is so easy to open!
- Hold the fruit length wise, pierce the skin with your thumbnail or something sharp (a pinprick would do).
- Squeeze each side of the pierce mark and presto the skin will pop open.
- Keep popping all the way around the fruit.
- Remove the top half of the skin, take the white flesh between your teeth and extract it from the remaining half of the skin. Suck on the seed but you may find it too bitter to eat!
After a few tries you will be able to do it in style! Some people can’t resist scooping out the last little bits with their fingers. Remember, don’t waste the skins, save them to make the refreshing, healthy skin drink.
In the year 1542, deep in the Amazon Rainforest, the Achacha was discovered……
2020 harvest begins
January 3, 2020
As we begin the year 2020, many parts of Australia are in a prolonged drought, water supplies are limited and much of the country is on fire. We feel for those involved in or suffering from these difficult conditions. Not a nice way to start a new decade. At Palm Creek Plantation, we survived the … Read More >>
A first taste of the 2018 season
January 24, 2018
We are very excited that our 2018 Achacha season is now underway and the crop is looking very encouraging. This marks the 6th year we have been growing our fruit chemical free using regenerative agricultural principles and biodynamic methods. Visitors to the plantation have commented how healthy and robust our trees are looking. The pickers … Read More >>
Greetings Achacha people from the team at the Achacha Plantation!
January 23, 2017
Well, another year has flashed by and we now anxiously await the start of 2017 harvest. It hardly seems like eight years since we put our first Achachas on the market. We have been receiving lots of emails and phone calls asking where the fruit is. The truth is it’s still on the trees but … Read More >>