The Achacha is a highly prized tropical fruit. It has been cultivated for many years in small holdings and domestic orchards in Bolivia’s Amazon Basin. 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.
The world’s first commercial plantation was established in 2003 in North Queensland, with fruit appearing in 2009. Each year the fruit’s popularity is increasing both within Australia and beyond – in season it finds its way from Palm Creek Plantation to Europe, the Middle East, Asia and Canada. With its sweet, tangy, refreshing taste it adds a new flavour to the fruit bowl.
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.
In the year 1542, deep in the Amazon…