If you haven’t been to the Amazon in Bolivia, you’ve probably never heard of an Achacha. Until recently, this delicious tropical fruit wasn’t available outside of South America. But a bunch of Aussies saw the potential in the unique fruit a few years back and started an Achacha plantation in Burdekin, North Queensland.
The Achacha is a summer fruit and only in season from December to mid-March. They had a late start to the season this summer, so you’ll be able to get them for at least a few more weeks.
It’s hard to describe the flavour of an Achacha. With a sorbet-like texture, it’s sweet, tangy and often described as a cross between a Lychee and a Mangosteen. The skin of the Achacha can be used to make a refreshing drink, and the fruit itself can be used for cocktails, in salads and even as syrup. We picked up our boxes for the season from the Eveleigh Farmers’ Markets and cooled off with a delicious Achacha cocktail – here’s the recipe:
To make the cocktail puree:
1 Achacha
Dash lemon juice
Dash sugar syrup
Dash white rum
Blend together till puree is very smooth
Method:
Pour puree into chilled flutes
Add sparkling wine of your choice
Gently stir with long spoon
Garnish with a twirl of Achacha skin
A big thanks to my buddy Janine who took these beautiful images and for putting this delicious summer fruit on our radar.
