14th on Gourmet Traveller!
Seeds from the Amazonian achacha fruit have been planted in Queensland’s Burdekin farming belt, a region with an altitude similar to the achacha’s Bolivian turf, producing the first commercial orchard anywhere in the world. The snow-white flesh, best eaten chilled, is delicate and sweet and finishes with a hint of citrus tang. Chef Alastair McLeod at Brisbane’s Tank takes his frozen achacha flesh in a glass of Champagne.
