Achacha, Garcinia humilis, also known as Achachairú, meaning “honey kiss” is a tropical fruit bearing tree indigenous to rain-forests of Amazonian Bolivia, South America. It reaches a height of 5-12 meters and has a pyramidal shaped canopy. Garcinia humilis is a member of the Clusiaceae family the genus Garcinia, the same family as the mangosteen.

The Leaves of Garcinia humilis are glossy, darker green on top but lighter underneath, opposite, simple and thick, leathery, and brittle. Young leaves are vulnerable to sun damage. Flowers are cream or white in color with 4 petals and can be hermaphroditic, 15-35mm long or male 9-12mm long. They are born in groups of two to five.

Fruit is roundish to pear-shaped berry, 4-6cm in diameter and 6-8cm long with orange or deep yellow skin when ripe, 2mm thick, firm and protective but easy to open. The pearly-white flesh separates easily from skin and contains one or two brown, large seeds depending on size of fruit.

Achacha fruit has 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. Chill the fruit in a crisper unit, 5-7°C, prior to eating fresh within a few days of picking or wrap in a paper back if planning to keep it in the fridge for a lot longer. It should last two to three weeks.

To open up a fruit simply pierce skin on circumference with a knife and pressure the skin halves in opposite ways. Eat flesh direct from the skin, or take the flesh out with a spoon. Achacha fruit contains less than half the amount of sugars present in other comparable exotic fruits so can be eaten as a fresh snack in larger volumes.

The pulp can be detached from the skin and seed and made into a mixed fruit salad together with other fruit, scrumptious sorbet, jam or a paste that is added to sauces which are frequently served with seafood.

Do not cast away skins from fruit as they could be used to make a refreshing, pleasant-tasting summer drink. Skins are blended in a blender with water and with a little sugar or honey and mint, placed in the fridge overnight then strained and served cold.

Ingredients:
12-15 washed Achacha skins, 7 cups water, 1/2 cup honey or 1/2 cup raw sugar dissolved in 1 cup boiling water.
Method:
1. Blend everything for a few seconds in a blender
2. Place ingredients n a jug and leave in the refrigerator overnight.
4. Strain the drink, and keep chilled until ready to drink.
5. Serve with fresh mint leaves and lime wedges if desirable.

Traditionally tree propagation is by seed from plants that produce more and larger fruit.

Achacha, Garcinia humilis

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The key to successful fruit and nut production is the provision of a beneficial environment for the trees that bear them.