Sunday, April 11, 2010


Originated in tropical rainforests of Amazonian Bolivia, South America, now grown in North Queensland. Orange skin which is firm and protective but easy to open with pearly white flesh which separates easily from skin and the one or two seeds, depending on size. Achacha has a subtle delicate sweetness followed by lemony tart flavours.

The Achacha is picked ripe, and doesn’t ripen further on storage. Skin may have slight colour variations and or small bumps which do not affect the taste. Chill in crisper unit or wrap in newspaper and leave it in fridge for a longer period; It should last for many weeks at 12-14°C

With less than half the sugars present in other comparable exotic fruits, it makes a good snack. For more information on Achacha go to

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