What is the Achacha?
Achacha is the name given to the achachairú (Garcinia humilis selecto) which is a highly prized fruit cultivated in small orchards in the Bolivian part of the Amazon Basin in South America. Achachairú means “honey kiss” in an indigenous Guaraní language.
Why change the name to Achacha from achachairu?
As the fruit is now grown here, in North Queensland, in good Aussie style we cut off the last syllable!
How is the name pronounced?
Ah-cha-cha! Think Ah! Then think of the dance . . .
Who will consume this fruit?
The Achacha is aimed at all food lovers who will respond to the fine taste and nutritious qualities of an attractive, eco-friendly fruit. Children of all ages love it!
How do you eat it?
Follow the sketches: Pinch and Pop! After the first or second attempt, you will be an expert, appreciating the protective skin. The seed is not normally eaten, but may form part of a drink – see below.
Can the skin be used?
Yes it can – in Bolivia it is made into a refreshing drink which is also used as a hunger repressant and in food recipes. See recipe on Eating & Serving page.
Is it messy to eat?
It is fun to open! As it is enclosed in its own “packaging” it will be protected until required. The fruit is relatively low in fruit sugars so there are no sticky fingers afterwards!
Is the Achacha similar to any fruits we are familiar with?
The Achacha is from the same family and is similar in taste to the mangosteen (Garcinia mangostana), known as “the queen of tropical fruit”, which is grown throughout tropical Asia particularly in Thailand, Malaysia, Sri Lanka, Philippines and Indonesia. Local and imported mangosteen are available in Australia from time to time.
However the Achacha has a thinner golden skin, compared to the mangosteen’s thicker dark purple skin, it has about 25% more flesh per kilogram than the mangosteen, and it is not as sweet as the mangosteen. The Achacha has a wonderful balance between sweet and tart, with a delicate sorbet finish which makes it quite different to all other fruit and very refreshing.
How is it that the Achacha has not been available in Australia before?
There are many fruits which are available elsewhere, particularly in tropical countries, which are not grown in Australia. Some don’t travel well, others have short shelf life and are not commercially suitable. In many cases the investment involved in obtaining government approval for importing seeds and then setting up a plantation from scratch is prohibitive. In the case of the Achacha the idea of growing the fruit in Australia developed over 30 years: one of the group’s founders had grown up with the fruit and knew its potential, so he had the patience to obtain the necessary permits and assemble a team to make the project a reality.
Where do you grow the fruit?
Our plantation is in the Burdekin, North Queensland. As well as being one of the largest sugar cane producing areas in Australia, the Burdekin is the mango and melon capital of Queensland. It also has a multi-million dollar horticultural industry, grazing and prawn farming. With more than 300 glorious sunny days each year, miles of sandy beaches, unspoiled mangrove estuaries, unique wetlands, abundant birdlife, walking tracks and friendly country towns the Burdekin is a wonderful place to visit.
Find out where to buy Achacha