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

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 >>

The systems approach

December 30, 2014

As we continue our transition to biological growing using many biodynamics methods we are happy to report that our whole team is very happy to be working in a healthy environment. We continue to add more and more of our own on-farm-made inputs and our trees are looking very happy too. Biodynamics is about treating the … Read More >>

Pick a winner! 

November 29, 2014

Predictions should be left to oracles, gamblers and astrologers.  The Achacha is certainly on its way, however we are not sure about the exact date.  We guess that early January might be the time as we normally follow the mango season, which is much later than usual this year and looks like continuing into Janaury. … Read More >>