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 achachairu, 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. Whilst introducing a new fruit to the market is not easy, it’s popularity is increasing steadily each season with demand for exports being received regularly. With it sweet tangy refreshing flavour it is a new taste for 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…
Kids, especially, love the easy way to pop open an Achacha. Hold the fruit length wise, pierce the skin with your thumbnail or something share (a pinprick will do), squeeze each side of the pierce mark and presto the skin will pop open. Just as you see in the video. Keep popping all the way round the fruit, remove half and take the white flesh between your teeth, biting down gently on the soft seed and the whole thing can be taken into your mouth to enjoy. Some people can’t resist scooping out the last little bits with their fingers. Remember don’t litter, save the skins to make the refreshing, healthy skin drink.
What’s been happening at the Achacha Plantation
January 29, 2014
Over the winter period we’ve been working hard at the plantation on being kind to our soil. In June we facilitated a very successful biodynamic workshop with Hamish Mackay from BD2024 and Ken Mason, a long time organic and biodynamic citrus grower. There were 20 enthusiastic participants from many walks of life all learning together. Since then … Read More >>
On your blocks for the 2014 Achacha season
January 4, 2014
The main harvest started last Friday and 20 pallets are expected to leave the plantation next Tuesday headed for Brisbane, Sydney and Melbourne wholesale makes for distribution to retailers. A pallet to Adelaide will follow soon. (More text to follow)
Sydney Easter Show
March 30, 2013
On Saturday 30th Achacha will present a demonstration in the main kitchen of the Food Pavilion where we will show how to take the pulp off the seeds using the Thermomix, how the Achacha Thirst Quencher is easily made from the skins and each person attending will be given a sample of the drink along … Read More >>