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The Achacha is a highly prized tropical fruit. It has been cultivated for many years in small holdings and domestic orchards in Bolivia’s Amazon Basin. In its home country it is known as achachairú, however given the Aussie propensity for abbreviation, the last three letters have been dropped and the name Achacha adopted – think of the dance and add an A in front.
Delicious, refreshing, exotic, tangy, effervescent . . . no wonder the name translates as “honey kiss”!
It is refreshing to eat at ambient temperature, but even more stunning when served cold or even frozen. There is a fine balance between its sweetness and its acidity, creating a unique taste sensation.