The Achacha is a tropical fruit originating in the Amazon Basin of Bolivia and is newly available in Australia. Grown in Burdekin in North Queensland.
The Bolivian name of the fruit is Achachairú (which translated means “honey kiss”) and is highly sought after for its unique taste and nutritional properties. A cousin of the mangosteen, Achachas are tangy and refreshing, the taste vaguely resembling that of a passionfruit although the texture is completely different.
An Achacha is egg-shaped in appearance about 4cm x 6cm, has a seed similar to a lychee and when ripe is bright orange in colour. Minor skin irregularities do not affect the quality of the inner fruit.
Nutritionally, Achachas are a valuable source of Vitamin C and Folate, as well as Potassium, Riboflavin and antioxidants. The sugar levels of the Achacha are relatively low compared to other fruits.
To eat an Achacha, score the skin with a sharp knife, squeeze the fruit and remove the skin (don’t throw them away though, as the skins can be used to make a refreshing drink – see here!). Enjoy the delicious flesh avoiding the seed. Achachas can be successfully frozen (either peeled or unpeeled) for many months.
Achachas do not ripen further once harvested. To store, Achachas can be kept at room temperature for up to a week, or for several weeks stored in the refrigerator.
Article from Life’s a Feast