The Achacha will be available from some leading fresh fruit stores in NSW, Victoria and Queensland. Regretfully, Achachas will not be available in other Australian states or territories this year.
Achachas store well out of the fridge in a cool place, and even when the skin is slightly wrinkled it’s still fine to eat.
Tips & Tricks:
The skin can be used to make a thirst-quenching tropical drink. Simply pierce the skin with your thumbnail or a small knife and pop the Achacha open. The pulp is well protected by the firm skin. To make the drink simply soak the skins of six achachas in water overnight, to make one litre of juice. Strain and sweeten to taste with stevia or a little sugar and serve with fresh mint or ginger.
On a hot day the kids will love frozen Achachas – freeze with or without the skins on. Or try them in a savoury salad with mixed greens, a light vinaigrette and grated parmesan.