The Achacha is a highly prized tropical fruit. It has been cultivated for many years in small holdings and domestic orchards at the foot of the Andes in the Amazon Basin of Bolivia.  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…

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How to open an Achacha

Achacha is so easy to open!

  1. Hold the fruit length wise, pierce the skin with your thumbnail or something sharp (a pinprick would do).
  2. Squeeze each side of the pierce mark and presto the skin will pop open.
  3. Keep popping all the way around the fruit.
  4. 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.

Latest News

Ending 2015, the beginning of Achacha in 2016!

December 21, 2015

Apologies for our lack of news this year. We’ve had a long dry period – virtually no rain since March. And very little cool weather during the winter. As a result other tropical fruits in the area have exhibited unusual behaviours – mango growers have had two flowerings, small fruit, small crops, with an eight … Read More >>

Achacha @ Noosa International Food Festival

May 15, 2015

Due to being a Finalist again in the prestigious ABC Delicious Produce Awards, in the Earth category, we were invited to have a stall at the Noosa International Food Festival. As our fruit was out of season in May we offered samples of sorbet from fozen Achacha pulp made by Boyd of Amo Gelato who, … Read More >>

January 26, 2015

Yes! The 2015 season has begun and (hopefully) in shops near you.  Most capital cities in Australia carry the fruit (except WA and the Territory), so ask at your local fruit and veg shop or supermarket.  Fruit is also being sent overseas and we’re looking forward to some European and Asian Achacha lovers having a … Read More >>