A cousin of the mangosteen, Achachas are tangy and refreshing with a delicate subtle sweetness, a fine balance between sweetness and acidity, producing an unusual taste sensation. Fruit should be picked mature as it does not ripen further on storage. Originating from the Bolivian part of the Amazon basin in South America, the Bolivian name of the fruit is Achachairú and translated means “honey kiss”. Achacha is protected by Plant Breeders Right (PBR) and cannot be grown or propagated without licence agreement with Achacha
The fruit is heart-shaped with a rough green skin and soft fleshy spines. The fresh meaty flesh is juicy and slightly acid producing a rich creamy thirst quenching juice. Superb when fruit is pureed with 1/3 of vanilla icecream. Also known as Graviola or Guanaban. Not suitable for temperate climates.