Achacha Pulping method (using a Thermomix)



  • 0.35 kilograms of non-homogeneous Achacha pulp
  • 10-15 minutes


  • 1.5 kilograms Achacha fruit
  • Thermomix
  • Thermomix butterfly attachment
  • Stainless steel cutlery drainer
  • Wooden spoon
  • Large bowl


  1. Insert Thermomix butterfly attachment in Thermomix bowl
  2. De-skin 1.5kg of Achachas
  3. Fill 3/4 of Thermomix bowl with de-skinned Achachas (~0.75kg) and place cover over bowl
  4. NOTE: there will be a ‘sweet spot’ for the speed setting. Too fast and the seeds will be damaged.  Too slow and pulp will not be removed from the seeds.
  5. Run Thermomix in REVERSE, on speed 3, for 40 seconds.
  6. Pour into a stainless cutlery drainer and stir over a bowl to separate the pulp from the seeds. The seeds can then be added to the skin infusion for extra flavour.
  7. Pour into clip lock bag and seal letting all air escape. Freeze.

NOTE: a little lemon juice can be used during the peeling period to prevent t the pulp browning. The fresh pulp can be used immediately for the Achacha Crema in the recipe section.