We invite you to get to know the Achacha, to try it and to send us your suggestions – including recipes! As the fruit is new to the market you have your chance to name your dish, and to be remembered forever!

Hint

Achachas can be frozen in their skins for a long period – put some away until the next year’s crop arrives! Take Achacha from freezer, run under cold tap, run knife around skin both ways. After removal of skin, remove the white fleshy part. It is easy to remove pulp from frozen fruit. This pulp can then be used for sorbet and ice-cream. For salads use only fresh fruit.

Sugar syrup

1 cup Caster sugar
1 cup water
Method
Bring sugar and water to a simmer for 5 minutes, leave to cool.
Keep in a jar and use as desired.

Achacha Skin Infusion

This infusion forms a basis for many recipes which follow.
Place washed skins, after removing the white fleshy part of the fruit, into a container of water. Blend or simply soak the skins in the water. Use skins from 6 fruit per litre.
Leave in fridge, overnight, or for many days and use as required.
Strain and use infusion in the recipes below.

Note: Seeds remaining from pulping the Achacha can also be infused with skins.

Achacha Thirst Quencher

Use 2 litres of strained skin infusion (see above).
Add sugar syrup (see above) to taste, or honey or Stevia for lower kilojules.
Keep chilled in fridge until ready to use.
Add a sprig of mint if desired.
This refreshing drink has been used for centuries in Bolivia as a thirst quencher.

Achacha Granita

4 cups Achacha skin infusion (see above)
½ cup Achacha pulp
½ teaspoon powdered ginger
½ cup sugar syrup

Method

Blend strained skin infusion, pulp and ginger powder and strain.
Add sugar syrup.
Place in shallow metal cake tin. After ¾ hour fork the frozen parts into the more liquid parts. Repeat this every 30 minutes until the Granita is grainy and aerated.
Serve within hours in glasses garnished sparingly with very finely chopped mint.
Seal remaining Granita in a covered plastic container for later use.

Baroque Achacha Cocktail

This recipe is for one cocktail.

1 Achacha
Dash lemon juice
Dash sugar syrup
Dash white rum
Blend together till puree is very smooth

Pour into chilled flutes
Add sparkling wine of your choice
Gently stir with long spoon
Garnish with a twirl of Achacha skin

Enjoy!

Created by the friendly bar staff at
Baroque Bistro & Patisserie
88 George Street, The Rocks, Sydney
www.baroquebistro.com.au

Achacha and Raspberries with Rosewater Syrup

165g caster sugar
¾ cup water
2 tsp lemon juice
1 tsp rosewater (Mymoune)
24 Achacha (approx 1 kilo)
2 x 150g punnets raspberries
300g vanilla yoghurt
100g shelled pistachios, toasted and coarsely chopped

Method

Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves, bring to the boil and simmer for five minutes. Cool to room temperature, stir in temon juice and rosewater. Score skin of achacha and scoop out flesh. Remove flesh from seed. Combine with raspberries and toss. Divide mixture among six glasses, drizzle with syrup, top with yoghurt and sprinkle pistachios.

Serves 6
Author Lynne Mullins, SMH Good Living, Jan 2009

Achacha frozen yoghurt

A domestic icecream machine is required for this recipe.
30g caster sugar
1 cup milk
1 cup Greek style yogurt
180g Achacha pulp (approx ¾ kilo)

Method

Blend all above ingredients and pour slowly into chilled bowl of ice-cream maker and rotate until thick.
Place into plastic container and freeze until required.
Leave out of fridge to soften before serving.

Achacha Pouring Sauce for Fruit or Crepes

1 cup natural yoghurt
Achacha pulp from 12 fruit
1 tbsp honey

Method

Blend the three ingredients and pour over mixed berries or use on crepes.

Author Chef: Teresa Mustafa de Ribera, Santa Cruz

Achacha Salad Vinagrette

2 hard boiled eggs
1 tbsp fresh parsley
2 tbsp Achacha pulp
½ tbsp Dijon mustard
3 tbsp wine vinegar
½ cup virgin olive oil (she uses corn oil)
Salt and pepper

Method

Mix chopped eggs, parsley, Achacha pulp, mustard and vinegar in a bowl and very slowly beat in the olive oil beating vigorously without stopping. Add salt and pepper to taste.

Author Chef: Teresa Mustafa de Ribera, Santa Cruz

Festive Achacha Salad

1 pkt baby cos lettuce
12 Achacha flesh removed from seed
1 pomegranate, seeds removed

Method

Wash salad leaves and dry well, scatter slices of Achacha, sprinkle pomegranate seeds.
Dress with equal parts light olive oil and white balsamic condiment.