As the first, the largest and until recently the only commercial grower of the fruit in the world, the company has pioneered growing and marketing techniques.
The fruit is grown chemical-free, using organic and biodynamic methods. In season it is available in all Australian states except Tasmania, with current exports to the UK (Marks & Spencer), Germany, Toronto, Hong Kong and the Gulf.
As the fruit becomes better known its range extends around the world.
The Achacha is similar in size to an egg, with a firm orange skin and soft white pulp covering a seed. Described by taste experts as “sweet, tangy, refreshing – like a sorbet” it has a unique flavor.
It competes with its cousin the mangosteen (Garcinia mangostana), the rambutan, lychee and longan, but has only one third the sugar content of these better known fruits, and is therefore very attractive to diabetics.
The Achacha can be eaten fresh from the tree, refrigerated or frozen – in each case it has a refreshing, cleansing taste. Kept between 12–22⁰C (room temperature) in an enclosed container it has shelf life of several weeks.
The pulp of the Achacha makes an excellent sorbet which has been trialled successfully in Sydney, Noosa and Townsville by top ice-cream makers.
Currently extracted manually, a process is being developed to convert reject fruit into pulp for sorbets, desserts, drink mixes and sauces, with the skin to be used to make a non-alcoholic drink.
Achacha fruit is graded by weight and available in several different sizes. Usually sold in 5kg boxes, it can be available in 10kg boxes and in 2kg gift boxes. Punnets holding about 270g will shortly be available also.
Honey is produced from the nectar of the flowers, and the fruit is made into a tropical conserve (jam), syrup and vinegar. The skin makes an excellent and healthy infusion which is easily prepared; plans are being developed to commercialise this infusion as a non-alcoholic drink.