Achacha

Honestly, it takes some time to learn to appreciate little things in life.

Like me, lots of South American really believe that everyone in the world has (or know someone that has) some fruit trees in their backyard.

Mangoes, limes, oranges, Brazilian cherries, star fruits, bananas, plums just grow everywhere and fresh markets happen every day on a different suburb.

In the way to school kids can climb some black berries trees and indulge themselves, as long as they keep the berries away from their uniforms.

Fresh lemonade are the usual refreshment after dinner and salads are always dressed with fresh limes too.

The reality is that few places in the world have the weather and soil conditions to naturally produce such a variety of fruits as South America does.

It can sound a bit obvious however once I started missing some of the fruits that I could easily have and once I came to realise that a dollar coin can’t really buy fruits (in the plural), I’m now really grateful for all the ones that I can find in Australia: some seasonal ones, others imported, some beautiful but tasteless, some really good ones and what excites me more these days, some that I’ve never tried before!

Last summer was the first time I tried Achacha (or achachaira). This little tropical fruit is originally from the Amazon Basin of Bolivia and lucky me, it is now grown in Queensland, Australia.

Its flavour and texture are quite unique and to give you an idea of how amazing it is, its appearance is similar to mangosteen and lychee, with a skin as hard as passionfruit, big seeds, soft white flesh, beautiful orange colour when ripped and the flavour just makes me think of a combination of guava and the bitterness of Brazilian cherries. It is just sensational!

If you haven’t seen or heard of Achacha before, you are missing out so go and make sure you try them out before they go out of season. Just appreciate how lucky you are for not having to go to a fancy restaurant to go through some new gastronomy experience. Just enjoy being special and appreciate nature’s generosity with you.

Funny enough, achar in portuguese means “to find” so Achacha is by far my best “achado” in Australia!

Find out more about Achacha here

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2 comments

  1. Fouad

    Hi Priscila

    Lovely photo and an excellent post. I’m always amazed at the small amount of fruiting trees in Sydney. What fascinates me even more is seeing perfectly edible trees go to waste. Olives are in season now and there are hundreds of trees around, but no one will pick them. Same for loquat trees when they are in season.

    Your photos are getting better by the day 🙂

    • Priscila

      Hi Fouad, I know what you mean and I also don’t get it. Last time in Carns I found a Brazilian cherry tree – which is my favourite fruit and extremely rare in Australia – full of cherries and as far as I remember, the birds and I were the only ones eating them! I’m wondering if people even know that those are edible fruits…
      Thanks for you comment!

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