The Achacha, originally from in Bolivia was known as the Achachairú meaning honey kiss in Guaraní, a local native language. This relative to the mangosteen is highly prized and has been cultivated for centuries in the tropical lowlands of the Amazon Basin.
It has not been commercialised internationally until now. After agreement was made with the Bolivian Government the first large Australian plantation commenced in 2002 in North Queensland. With its sweet, tangy, refreshing taste it adds a new flavour to the fruit bowl.
The Achacha are now a household summer favourite thanks to Helen and her family for growing them in Far North Queensland.
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.
Storage & Shelf Life
Achacha does not ripen further once harvested. So technically it is a non-climacteric fruit, like the pineapple, cherry, and orange, compared to a climacteric fruit such as the mango, peach and banana.
A household refrigerator stores perishable food at about 5°C; this is too cold for the Achacha, unless you are planning on eating it that day and need it chilled. At about 20°C – room temperature – it will keep for days in the fruit bowl, and weeks if stored in a closed container or bag so that the skin retains some humidity and does not dry out. Refrigerate for several hours before eating if you would like to sharpen up the flavour!
Learn more at www.achacha.com.au